BRIE BAKED IN PASTRY
28 servings
Please read About Puff Pastry.
Thaw:
- One 17 ½-ounce package frozen puff pastry sheets
Unfold the two squares. On a lightly floured surface, roll out each into a 12-inch square. Center one sheet in a 9-inch pie pan. Top with:
- One 2.2-pound wheel Brie (8 inches in diameter)
If desired, spread the top of the cheese with:
- (3 to 4 tablespoons finely chopped fruit chutney, or sweet preserves)
Fold the edges of the pastry up and over the Brie, pleating the excess and trimming it to 1 inch over the top rim of the cheese. Cut the second pastry sheet into a round the diameter of the Brie, using the top of the cheese box as a template. Lay the pastry round on top of the Brie. Gently roll the top and bottom edges together and crimp to seal. Refrigerate for at least 30 minutes, and up to 24 hours. Preheat the oven to 400°F. Stir together in a small bowl:
- 1 large egg yolk
- 1 tablespoon milk
Gently brush the egg wash over the pastry. Bake for 10 minutes. Reduce the oven temperature to 350°F and bake until golden and puffy, 30 to 40 minutes. Let stand for 1 hour and transfer to a plate. Cut a small wedge and partially remove it, then set out the Brie with a knife, surrounded by:
- Sliced fresh or dried fruit
- Sliced French bread