| 1/2 | package (17.3-ounce package) frozen puff pastry (1 sheet), thawed |
| 1 | round (14 to 15 ounces) Brie cheese |
| 1 | egg |
| 1 | tablespoon milk |
| 1 | teaspoon chopped fresh rosemary leaves |
| Fresh rosemary sprigs |
| Red currants or cranberries |
| Fresh bay leaves, if desired |
| 1. | Heat oven to 400°F. Place pastry on lightly floured board or surface. Cut pastry with 3-inch leaf-shaped cookie cutter dipped in flour to prevent sticking to make about 24 cutouts. Place cheese on ungreased cookie sheet; arrange pastry leaves in circle around cheese. Remove cheese. Cover and refrigerate pastry wreath 5 to 10 minutes. |
| 2. | Beat egg and milk with fork or wire whisk until well blended. Brush egg mixture on top of pastry wreath; sprinkle with chopped rosemary. Bake 15 to 18 minutes or until golden brown. Carefully remove pastry wreath from cookie sheet; place on serving platter. |
| 3. | Make impression in top of cheese about 1/4 inch deep with leaf cutter; remove cutter. Gently scrape and remove rind from leaf design, using spoon. Place cheese on ungreased cookie sheet. |
| 4. | Bake cheese 8 to 10 minutes or until cheese is soft and partially melted. Place cheese in center of pastry wreath. Garnish with rosemary sprigs, currants and bay leaves. |
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| Be careful not to get the egg wash on the sides of the pastry cutouts, or you won't get as much puff in the pastry. |
|
| Make this puff pastry wreath up to 2 days before the party, and wrap tightly with plastic wrap. |
|
| Use bell- or star-shaped cookie cutter to cut pastry into 24 pieces, but do not make wreath; bake pastry cutouts as directed. Microwave Brie on Medium (50%) 2 to 3 minutes or just until soft and warm. Arrange puff pastry cutouts around cheese. Garnish with fresh thyme, raspberries and crab apples. |
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| Place cheese and puff pastry wreath on slab of marble. |
Nutrition Information:
200 ( 135 ); 15 g ( 8 g); 60 mg; 330 mg; 8 g ( 0g); 8 g 6 %; 0%; 14 %; 4 % 1/2 ; 1 ; 1