Baked Brie

From: Karen McTaggert

Karen served this at her daughter's bridal shower - it was so delicious I had to have the recipe. I have since made it for a few luncheons and it's always a hit.

One package Pepperidge Farm frozen puffed pastry
One 6” brie round

1. Defrost one puffed pastry sheet and roll out a little one a floured board. Put brie in the middle of it and bring the edges together. (Twist it and shape the ends into leaves and cut little leaf cuts into the ends to look like leaves.)

2. Make sure the sides and top are sealed well. Beat an egg and brush it all over the pastry. Place on a cookie sheet (Teflon or a Silpat because when the egg runs down the side of the brie it will stick to the cookie sheet).

3. Bake at 350° on the middle rack for about 40-50 minutes. Let cool about 5 minutes before moving it to a serving dish. Remove it carefully so it doesn’t tear around the bottom making the brie run out.

*Also yummy to bake with a little raspberry jam smeared on the top of the brie round – before you fold up the pastry onto it