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    Brie en Croute

    1 wheel of brie (15 oz. to 1 lb.)
    1/2 cup apricot preserves
    1 Tbsp. fresh rosemary, minced
    1 sheet Pepperidge Farm puff pastry, thawed
    1 egg
    1 tsp water

    Preheat oven to 400.

    Split wheel of brie in half, horizontally.

    Combine preserves and rosemary and spread on cut side of 1 half of brie. Top with second half, cut side down.

    Roll out puff pastry. It should be large enough so that you can place the brie in the center and wrap the dough around the brie, enclosing it. There will be some extra dough. Using a small cookie cutter or a template, cut several small shaped from the extra dough. Wrap the rolled-out dough around the brie, pressing lightly to be sure dough sticks. Place wrapped brie in a serving dish, seam side down.

    Combine egg and water and whisk lightly. Brush top and sides of brie package with egg wash. Place cutouts on top of brie and brush again with egg wash.

    Bake for 20 minutes, until pastry is lightly browned. Remove from oven and let sit at room temperature before serving.

    NOTE: A spoon works well for serving this appetizer. Serve with triscuits or water crackers.


 

 

 


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