Put 2 cans sweetened condensed milk in pressure cooker with about and inch & half of water.

When water starts to get warm put top on and pressure at 15 for 1 hour and 10 mi. Set aside and

let the pressure go down on cooker, and then remove milk. The cans need to be completely cool

before opening or they will spew. You could do this the day before using so the cans would be

cold. Do not open cans before they are cold!!

Take a round of brie, or wedges placed together, and place in enough puff pastry to cover completely. Mix an egg white w/little water on all edges to seal over the top, make sure it is sealed good. The brie should be kept cold until you put it in the pastry to bake or it will run.

Mix well, sweetened cooked condensed milk with praline syrup. Pour over brie while it is still warm. If you can’t find praline syrup use maple syrup, chopped pecans w/small amount of vanilla. Makes good substitute.

Fannie Galan’s recipe, Jena

by Billie Turnley