This is more of a composition than a true recipe, a shopping list as opposed to a list of ingredients. However that said, I think you will appreciate the delicious ease of this cheesy treat for a crowd.
Yield: about 10-12 people
14oz Round of Brie
¼ - ½ Cup of Apricot Preserves (room temperature)
1 Package Puff Pastry, defrosted (recommended brand: Dufour)
1 Tbs. Water
1 Tbs. Flour (to be used for dusting surfaces)
One Cookie Sheet
Parchment Paper (cut to fit the size of the cookie sheet)
Fork or Small Whisk
Pre-heat oven to 350°. Cut the parchment paper to size and place onto the cookie sheet. If the brie has been in the refrigerator, take it out and let it warm up a bit while the oven is pre-heating.
I picked up this one at French Cheese Board, located on W. 39th St. near Bryant Park.
Take the puff pastry out of the refrigerator. Lightly dust the work surface with flour and unwrap the puff pastry.
Spoon the apricot preserves onto the top of the brie.
Wrap the brie with the puff pastry. Bring the corners together and form a twist at the top. Bring the edges in to the sides of the brie round and press the sides in to seal.
Place brie-pastry package onto the cookie sheet lined with parchment paper. Beat the egg with the water in a bowl to make the egg wash. Lightly brush the egg wash all over the brie-pastry package. This will give it a nice bown burnish and will help to seal it up as it bakes.
Bake for about 30 minutes or until golden brown. Remove from oven and let it sit for about 5-10 minutes. Place on a decorative plate and serve it warm. Crackers and bread optional. This is very rich - it will pair nicely with a crisp white wine, prosecco or champagne. Enjoy!
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