1 8-oz. wheel of baby Brie
1/2 package puff pastry
2-4 tablespoons pepper jelly
1 egg white
fresh fruit
Thaw puff pastry at room temperature for about 45 minutes. Preheat oven to 400.
Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. Mix egg white with 2 teaspoons of water. Decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white mixture.
Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.
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