Haber'S Happening Brie

• 2.2 lb. wheel of Brie (approximately 9 inches in diameter)
• 10 oz. fig and quince preserves (imported chunky kind)
• 1/2 lb. fresh pitted dates, diced
• 1 sheet prepared puff pastry dough
• 2 egg yolks

1. Preheat oven to 375u0b0.
2. Mix dates with preserves.
3. Sprinkle flour on flat work surface and roll out puff pastry to size that will completely wrap around Brie wheel.
4. Place 1/2 of the date/preserve mixture in the center of the pastry in a circle the size of the Brie.
5. Place the Brie on top and cover with the other half of the mixture.
6. Carefully wrap the pastry around the Brie, avoiding puncturing the pastry with the dates.
7. Seal the pastry with drops of cold water.
8. (Note:
9. At this point, prepared Brie may be refrigerated for up to two days.
10. However, return it to room temperature before baking.)

wheel of brie, quince preserves, fresh pitted dates, pastry, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993400 (may not work)