Baked Brie - Once Upon a Chef

This is a recipe (technique) for Baked Brie that addresses the dilemma of too-much-puff-pastry-makes-a-soggy-mess.  This chick knows what she is talking about.



http://www.onceuponachef.com/2015/11/baked-brie-en-croute-with-honey-dried-cherries-rosemary-pecans.html


I don't do the cherries, rosemary and pecans...I just scoop about 2 T of apricot preserves on top, and call it a day. I'm a little less fancy.


Ingredients


· 2 sheets frozen Puff Pastry, thawed (I use Pepperidge Farm)


· 1 (16 oz.) Brie cheese round (about 6-inches in diameter)


· 2-3 T preserves (apricot or Raspberry)


· 1 large egg, beaten


1. Pre heat oven to 425°F. Line a baking sheet with parchment paper. Roll out pastry sheets.

2. Put one of the pastry sheets on the prepared baking sheet. Place the brie on top of the pastry. Put 2-3 T preserves on top of the brie. Place second sheet of pastry on top, pressing to the sides of the cheese.

3. Brush the exposed edges of the pastry with the egg mixture. Using a sharp knife, cut off the excess dough, leaving a generous 1-inch border. Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture.

4. Using a pizza cutter or cookie cutter, cut out leaf decorations.

5. Bake for about 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes, then serve with fruit and crackers.

6. Note: You can prepare this appetizer ahead of time up until the baking step; refrigerate until ready to cook.