Brie

BRIE EN CROUTE (Brie Cheese in a Crust)

Thaw Time: 30 Min. Prep Time: 15 Min. Cook Time:20 Min. Stand Time: 1 Hr.

1/2 pkg. (17.3-oz. size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 round of Brie cheese (about 1 lb.)
1 Tbsp. water
2 Jonathan or Cortland and 2 Yellow Delicious or Granny Smith Apples, cored and sliced into 1/2
inch wedges

Thaw pastry sheet at room temp. 30 min. Preheat oven to 400 degrees. Mix egg and water and set aside.

Unfold pastry on lightly floured surface. Roll into 14 inch square. Cut off corners to make a hexagon. Set cheese in center. Brush edges of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inches from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.

Bake 20 min. or until golden. Let stand 1 hr. before serving. (Otherwise, brie may be too liquid.)

On serving platter, surround with alternating apple wedges. Guests can use butter knife to cut bite size chunks of crust and warm cheese and spread onto apple wedges to eat.

Fantastic!

HOLIDAY VERSION

Supplement above ingredients with:

1/3 cup dried cranberries, softened
1/4 cup toasted sliced almonds
1/2 cup apricot preserves or seedless raspberry jam

Before placing brie onto pastry, spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Add brie and proceed as above. No need for apples.

Serve with Water Crackers.

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