Puff Pastry Wreath with Brie
Baked brie wrapped in a puff pastry leaf wreath, garnished with red currants and bay leaves.
Ingredients
frozen puff pastry (thawed (from 17.3-oz package))
1 sheet
Brie cheese (14 to 15 oz)
1 round
egg
1
milk
1 tablespoon
chopped fresh rosemary leaves
1 teaspoon
Red currants or cranberries
Fresh bay leaves (if desired)
Instructions
1
Step 1
Heat oven to 400°F. Place pastry on lightly floured surface. Cut pastry with 3-inch leaf-shaped cookie cutter dipped in flour to prevent sticking to make about 24 cutouts. Place cheese on ungreased cookie sheet; arrange pastry leaves in circle around cheese. Remove cheese. Cover and refrigerate pastry wreath 5 to 10 minutes.
2
Step 2
Beat egg and milk with fork or wire whisk until well blended. Brush egg mixture on top of pastry wreath; sprinkle with chopped rosemary. Bake 15 to 18 minutes or until golden brown. Carefully remove pastry wreath from cookie sheet; place on serving platter.
3
Step 3
Make impression in top of cheese about 1/4 inch deep with leaf cutter; remove cutter. Gently scrape and remove rind from leaf design, using spoon. Place cheese on ungreased cookie sheet.
4
Step 4
Bake cheese 8 to 10 minutes or until cheese is soft and partially melted. Place cheese in center of pastry wreath. Garnish with currants and bay leaves.
