Mix the ream with the herbed cheese, Spread on top of brie. Roll out both
sheets of puff pastry to 14" squares. Place brie in center of first
square, and cut circle 2" larger than the brie. Brush pastry with the egg
wash, center the bottom of the brie on pastry. Make diagonal cuts in the
edge of the pastry; brush with the egg wash, if it becomes dry, and fold
against the side of the brie. (Diagonal slits will help the pastry fit
better.) Now, cut a second round of pastry from the other 14" square, egg
wash, and then place the on top of the brie in the center. Make more
diagonal slits to fit. Use egg wash if necessary, and firmly press pastry
dough to the sides of the brie. With a sharp knife, trim the excess. Take
the scraps of pastry and make decorations, etc. (You may cover this and
refrigerate overnight, or at this point, freeze for up to 2 weeks.)
Before serving, bring to room temperature. Preheat oven to 400 degrees.
Place on ungreased cookie sheet and bake 35 to 40 minutes or until the
pastry is golden. Let it rest at room temperature for 2 hours before
serving or the cheese will be too soft to cut. Serve this cut in small
wedges. It will serve 18 to 20.
Posted to MM-Recipes Digest V3 #253
Date: Mon, 16 Sep 1996 07:04:49 -0700
From: bj3@ix.netcom.com (BJ)
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