1 sheet of puff pastry, thawed
1 wheel of brie
1 egg, lightly beaten
Any kind of fruit preserves (I used strawberry)
Roll out puff pastry to about 12x12 inches. Place wheel in center of puff pastry. Trim corners to make somewhat a circle, leaving about 4 inches or so around the wheel. Brush edges of puff pastry with egg. Fold puff pastry over top of wheel pulling back a little the puff pastry near the top (the excess pastry should make a little cup at the top to place filling in later). Brush exterior of pastry with the egg. Freeze for ~20 minutes (I didn't do this b/c I didn't have time...not sure if this step makes the pastry more flaky). Bake in a pre-heated 425 deg oven for about 20-25 minutes until pastry is golden brown. Remove from oven and place in center of pastry opening. Let cool a little bit before serving.
From the America's Test Kitchen Family Cookbook.
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