Shelly's Recipe

*BAKED BRIE EN CROUTE*

Category: Cheese

1 sheet frozen puff pastry (9 by 9 1/2-inch), thawed
1 large egg, lightly beaten
1 (8-oz) wheel firm Brie
1/4 cup apricot preserves or hot pepper jelly

Roll the puff pastry into a 12-inch square on a lightly floured counter. Using a pie plate or other round guide, trim the pastry to a 9-inch circle with a paring knife. Brush the edges lightly with the beaten egg.

Place the Brie in the center of the pastry circle and wrap it in the pastry. Press the pleated edge of the pastry up into a rim, which will later be filled with the preserves or jelly. Brush the exterior of the pastry with beaten egg and transfer to a parchment-lined baking sheet. Freeze for 20 minutes.

Adjust an oven rack to the middle position and heat the oven to 425. Bake the cheese until the exterior is a deep golden brown, 20 to 25 minutes. Transfer to a wire rack. Spoon the jelly into the exposed center of the Brie. Cool for about 30 minutes. Serve with crackers or bread. Serves 8 to 10

NOTE: Choose a firm, under ripe wheel of Brie and freeze it for 20 minutes before baking.

To Make Ahead: The Brie can be prepared through step 1 (but do not freeze) and refrigerated, wrapped tightly in plastic wrap, for up to 24 hours. Freeze for 20 minutes before continuing with step 2.