Baked Brie en Croute
17 ¼ ounce package frozen puff pastry sheets, thawed according to package directions
1 chilled, 14-16 ounce wheel Brie
2 large eggs
- Preheat oven to 425°F.
- On a lightly floured work surface roll out 1 sheet of puff pastry into a 12-inch square and (using the Brie as a guide) cut out 1-round the size of the Brie and set aside.
- Roll out the remaining sheet of pastry into a 12-inch square and transfer it to a shallow parchment-lined sheet pan.
- Center the Brie on the pastry square and (without stretching the pastry) wrap it snug up over the top of Brie.
- Trim the excess dough from the top leaving about a 1-inch border of pastry around the top of the Brie.
- In a small bowl, lightly beat the eggs and brush the top of the dough with some of the beaten egg, lightly coating it.
- Top the Brie with the previously cut pastry round, using a fork press the edges of the dough together firm enough to seal. Brush the top of the pastry with the remaining beaten egg.
- Using the backside of a fork gently press all around the side of the pastry making vertical indentations, being careful not to push the fork through the dough. Chill uncovered, for a minimum of 30 minutes, or lightly covered for up to one day.
- Bake the Brie in the middle of the oven until pastry is puffed and golden, about 20 minutes.
- Let Brie stand in pan on a rack for 15 minutes and transfer with a spatula to a serving plate.
- Serve Brie with bread or crackers.