1 can refrigerated crescent rolls
1 brie wedge
1/4 c. chopped walnuts
1/4 c. butter
1/4 c. brown sugar
2 tbsp. raisins

Melt butter and brown sugar to thick consistency. Add walnuts and raisins.

Place brie on top of rolled pastry with enough to fold over sides and top. Pour mixture over the top (saving a small amount). Then fold up pastry over the cheese to completely cover. Pour remaining mixture over the top, letting it run somewhat down the sides.

Bake at 350°F no more than 20 minutes, until pastry wrapper is golden brown. Enjoy.