Ciao Chow Linda

Pastry Wrapped Brie Appetizer

One 8 ounce wheel of brie cheese

fig jam (optional)

1 sheet of puff pastry

1 egg, beaten for spreading over the pastry (optional)

small piece of apple and raisin or currants.

Defrost the sheet of puff pastry and roll it out to make sure it doesn't fall apart at the creases.

Smear some fig jam on the top of the brie and flip over so that the jam side is facing the pastry.

Fold the pastry over the brie, cutting out excess, but making sure to cover the entire wheel of cheese.

With the excess pieces, cut them into strips and cover the pastry again, placing the strips helter-skelter.

If the pieces are too small, scrunch them together and roll out again.

When you place the strips on the pastry, make sure to tuck them into the bottom so they don't release in the baking.

Using a pastry brush, brush some of the beaten egg over the pastry.

Bake at 375 degrees for about 25 minutes, or until golden brown.

Let the brie rest for at least 15 minutes before serving, otherwise the cheese will be too runny.

Cut some thin pieces of apple and small currants or raisins and place into the pastry at strategic spots for the eyes.

Serve with crackers.