Puff Pastry Wreath with Brie

Pretty as a picture, this warm Brie cheese is framed in puff pastry leaves and cleverly decorated. MORE+ LESS-

By Betty Crocker Kitchens

May 16, 2005

Ingredients

1/2

package (17.3-ounce package) frozen puff pastry (1 sheet), thawed

round (14 to 15 ounces) Brie cheese

egg

tablespoon milk

teaspoon chopped fresh rosemary leaves

Fresh rosemary sprigs

Red currants or cranberries

Fresh bay leaves, if desired

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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.

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.
Place cheese and puff pastry wreath on slab of marble.