Basil Brie In Pastry
Betty Crocker's 40th Anniversary Edition
- 2 Tbsp. grated Parmesan Cheese
- 2 Tbsp. finely chopped fresh or 2 tsp. dried basil leaves
- 1 round Brie Cheese (14 oz)
- 1/2 package (17 1/2 oz) frozen puff pastry, thawed
Heat oven to 400F. Grease cookie sheet. Mix Parmesan cheese and basil. Cut cheese round horizontally into 2 layers. Sprinkle basil mixture evenly over cut surface. Reassemble cheese round.
Roll puff pastry into rectangle, 15X9 inches, on lightly floured surface. Cut out 2 circles on cookie sheet. Place cheese in center. Bring pastry up and over cheese. Press to make smooth and even. Brush top edge of pastry lightly with water. Place 6 inch circle on top and press gently around edge to seal. Cut decorations from remaining pastry if desired. Moisten pastry with water to attach.
Bake about 25 minutes or until golden brown. Cool on wire rack 30 minutes or until golden brown. Cool on wire rack 30 minutes before serving. Serve with assorted crackers or fruit if desired.