Ingredients
1 pound Puff Pastry (find in freezer section-sheets) 1 sheet for a 6 inch round
1 wheel Brie (about 8 oz.)
Apricot Jam
1 egg
2 T. Milk
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Directions
Roll out the puff pastry into a circle. Place the Brie in the center. Spoon a 1/2 inch layer of Apricot jam on top of the brie. Gather up the edges of the dough, as evenly as possible, to encase the cheese and jam completely. You should have a bundle of dough at the top. Tie this with a 12 inch strand of cotton string to hold it together.
Optional: Using scissors, trim off excess dough and chill the cheese and dough on a parchment-lined baking sheet for at least 1 hour.
Preheat oven to 400* F.
Whisk together the egg yolk and milk, and brush the mixture on top of the pastry, covering as much as possible. Bake for 35 to 40 minutes. or until pastry is puffed and golden brown. (You may need to reduce the oven temperature during cooking to keep the pastry from browning too quickly.
Cool the Brie en croute on a rack and serve warm at room temperature.
Note: This can be made several hours before serving; it will be fine at room temperature. The cheese can be enclosed in the dough the day before serving, then chilled until it is baked the next day.
I like to serve this with water crackers. They are a plain cracker. You can also serve this with french bread slices.