Brie en Croute
Sunday, December 24, 2017
1 sheet of dough from a package of Pepperidge Farm Frozen Puff Pastry
1 Tablespoon water
1 Brie wheel, 1 pound
Heat oven to 400°F.
Beat the egg and water in a small bowl with a fork or whisk.
Using a long knife, cut the top layer of white rind from the Brie and discard. Be sure to keep the knife parallel to the table to ensure an even cut.
Unfold the pastry sheet on a lightly floured surface.
Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle.
Sprinkle the any “flavor” ingredients, such as nuts, preserves, fruits, etc in the center of the circle. Top with the cheese.
Brush the edge of the circle with the egg mixture.
Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto the baking sheet.
Decorate the top with pastry scraps, if desired. Brush with the egg mixture.
Bake for 20 minutes or until the pastry is golden brown.
Let stand for 45 minutes and serve.
Have the merriest of Christmases and the happiest of New Years!