Categories: appetizers, cheese

Ingredients

• One 17 1/2 ounce package frozen puff pastry sheets
• One kilogram Brie wheel
• 3 to 4 tablespoons sweet chutney finely chopped, or sweet preserves
• 1 large egg yolk
• 1 tablespoon milk

Directions

1. Let puff pastry warm to room temperature 30 minutes to 1 hour.

2. Unfold the two 9-inch squares, and, on a lightly floured surface, gently roll out each into a 12 inch square.

3. Center 1 sheet in a 9-inch pie pan.

4. Top with Brie wheel.

5. If desired, spread the top of the cheese with chutney.

6. Fold the pastry up and over the Brie, pleating the excess and trimming it to 1 inch over the top rim of the cheese.

7. Cut the second pastry sheet into a circle the diameter of the Brie, using the top of the cheese box as a template.

8. Lay the pastry circle on top of the Brie, gently roll the top and bottom edges together, and crimp to seal.

9. Refrigerate for at least 30 mins or up to 24 hours.

10. Preheat the oven to 400 F

11. Stir together egg yolk and milk in a small bowl.

12. Using a pastry brush, gently brush the egg wash over the pastry.

13. Bake for 10 minutes.

14. Reduce the oven temp to 350 F and bake until golden and puffy! 30 to 40 mins.

15. Let stand for 1 hour before serving.

16. Serve in the pie pan or put that shit on a plate.

17. Cut a small wedge and partially remove.

18. Set out with a knife, serve it with fruit and bread.

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