Baked Brie En Croute

• 1 sheet frozen puff pastry, thawed (9 by 9 1/2-inch)
• 1 large egg, lightly beaten
• 1 (8 ounce) wheel firm brie cheese
• 14 cup apricot preserves or 14 cup hot pepper jelly

1. Roll the puff pastry into a 12-inch square on a lightly floured counter.
2. Using a pie plate or other round guide, trim the pastry to a 9-inch circle with a paring knife.
3. Brush the edges lightly with the beaten egg.
4. Place the Brie in the center of the pastry circle and, following the photo, wrap it in the pastry.
5. Press the pleated edge of the pastry up into a rim, which will later be filled with the preserves or jelly.
6. Brush the exterior of the pastry with beaten egg and transfer to a parchment-lined baking sheet.
7. Freeze for 20 minutes.
8. Adjust an oven rack to the middle position and heat the oven to 425F
9. Bake the cheese until the exterior is a deep golden brown, 20 to 25 minutes.
10. Transfer to a wire rack.
11. Spoon the jelly into the exposed center of the Brie.
12. Cool for about 30 minutes.
13. Serve with crackers or bread.

pastry, egg, brie cheese, apricot preserves

Taken from www.food.com/recipe/baked-brie-en-croute-393812 (may not work)