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Brie: Brie in Puff Pastry

Source of Recipe

Mara Nesbitt-Aldrich


List of Ingredients

1 17-ounce package frozen puff pastry
1 19-ounce wheel of brie, rind left on
1/4 cup guava paste (see note)
1 egg, beaten with 1 tablespoon water



Recipe

Thaw unopened puff pastry package on counter for 1 hour. Place piece of parchment on flat surface and carefully open 1 sheet of puff pastry onto it. With rolling pin, roll out until it's big enough to cover bottom and sides of brie plus a little more. Use brie box to help you measure. Place brie on pastry. Bring pastry up around edges of brie, pressing against sides. Use kitchen scissors to trim excess, leaving about an inch on top of brie.

Microwave guava paste until slighly softened, about 30 seconds. Open pastry slightly and spread brie evenly with guava paste. Bring dough edge up over top. Open second sheet of pastry and cut a circle to cover top of brie wheel. Place circle on top and pinch dough closed around edges. If desired, cut out decorative leaves or other shapes from leftover pastry and adhere to the top with egg mixture. Chill at least half an hour or overnight. Refrigerate leftover egg mixture until ready to bake brie.

Preheat oven to 400 degrees. Place brie on sheet pan lined with parchment. Brush egg mixture over top and sides. Bake 10 minutes; reduce heat to 350 degrees and bake until puffy and golden, about 30 to 40 minutes. Let stand for 1 hour before serving. Cut into wedges; they will ooze with melted cheese.

SERVES 12

Note: Guava paste is sold by the can or jar and can be found at Becerra's Markets and other specialty food stores.