One (1) Sheet Frozen Puff Pastry
One (1) Wheel Brie
Fruit Preserves (I use raspberry or strawberry but anything works!)
1 Egg (for egg wash)
Flour (for working with pastry)
Remove puff pastry from package and leave out at room temperature for a half hour before assembly.
Preheat oven to 400 degrees.
Lightly flour a work surface and roll out pastry into a square shape using a rolling pin.
Remove brie from package and lay in the middle of rolled out dough. (NOTE: The rind around the brie is completely edible. I use a sharp knife to remove it because it makes for a prettier presentation when you cut into the baked pastry.)
Cover the top of the brie with a thick layer of preserves.
Bring the corners of the pastry up to the center of the brie so they all meet. Pinch the dough together so the brie is no longer showing. If necessary, use toothpicks to make sure the pastry stays pinched together. (You will be able to remove the toothpicks after baking.)
Beat the egg with a tablespoon of water and brush over the dough. This will make the baked pastry shiny and golden.
Line a cookie sheet with parchment paper and lay the pastry on top. You don't have to use the parchment paper but it makes clean-up much easier if the preserves leak during baking!
Place cookie sheet in the oven for 20-25 minutes until the pastry is golden brown.