baked brie with apricot jam

By Late2Serenity

Ingredients

• 1 small wheel Brie cheese
• 2 puff pastry sheets (1 package)
• 1/2 cup apricot or raspberry preserves
• 1 large egg beaten with 1 tablespoon water

Details

Adapted from kingarthurflour.com

Preparation

Step 1

1) Place a thawed puff pastry sheet on a piece of parchment paper. Center the wheel of cheese on the pastry sheet. Cut a circle around the cheese that's 1" larger in diameter all around. Set the scrap dough carefully aside; refrigerate it while you continue assembling.

2) Fold the pastry up and around the cheese, making pleats in the dough as necessary. Use a little water to seal the pleats together. Spread the jam over the top of the cheese.

3) Wet the sides of the folded pastry base, then place a second sheet of pastry over the top, one that's large enough to come down around the sides. Smooth it down around the wheel. Trim the pastry to be even with the base of the cheese.

4) Remove the scrap puff pastry from the refrigerator, and cut thin strips with a pizza cutter. Use the strips to decorate the cheese, using water to stick your design in place. At this point you can wrap and freeze the cheese until you're ready to bake and serve it.

5) To bake the cheese, preheat the oven to 450°F. Brush the top and sides of the pastry with egg wash; don't leave any bubbles if you can help it.

6) Bake the cheese on a parchment-lined baking sheet for 25 to 28 minutes, until the pastry is a deep golden brown all over. Remove it from the oven and let it sit for at least 15 minutes before transferring it to a serving plate. Serve warm.