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Barbara Radzvilla's Baked Brie




Source of Recipe


Buddy Cookbook


List of Ingredients




1 17.3-oz. pkg. puff pastry
(2 sheets), thawed
1 2.2-lb. wheel of Brie (about 8-inches in diameter)
3 Tbsp. red pepper jelly
¼ cup toasted sliced almonds
1 egg yolk
1 Tbsp. water
Fresh fruit and/or assorted crackers


Recipe



Roll each sheet of pastry on a lightly floured surface to a 12-inch square. Cut a 1-inch-wide strip of pastry from each of the squares; set aside. Trim squares to 9-inch circles. Place one of the circles on a large baking sheet or oven-safe 12-inch serving plate.

Place brie on pastry and pull the pastry up the sides of the brie round. (The pastry will not come all the way up the sides.) Spread jelly on top of brie. Sprinkle with almonds. Carefully place the remaining puff pastry circle on top of brie, folding edges down. (Brie may not be completely enclosed.)

Combine egg yolk and water; brush pastry with mixture. Wrap reserved strips of dough around outside of brie to seal pastry rounds together. Brush strips with egg yolk and water mixture.

Bake in a 400° oven for 25 to 30 minutes or until pastry is golden. Let stand 20 minutes before serving. Serve with fruit and/or crackers. Makes 12 to 16 servings.