INGREDIENTS

INSTRUCTIONS

From: fazekasb@nando.net (Bryan Fazekas)
Date: 30 Jan 1996 08:51:32 -0700
Here's one I received a few years back from Lucia Beltrani, a professional
chef and teacher in Syracuse, NY:
In a medium bowl, cut cream cheese & butter into flour with a pastry
blender until particles resemble small peas.  Shape into a ball.  Wrap in
foil or plastic wrap; refrigerate at least 1 hour.
Divide dough into 2 pieces.  On a lightly floured surface roll out each
piece about 1/8" thick.  Cut each into a 6" circle, reserving excess dough
for trim. Place one circle of dough on an ungreased baking sheet. Place
whole Brie cheese in center of dough; top with other circle. Pinch pastry
edges together to seal.
Preheat oven to 400 degrees.  Roll out excess dough.  Cut 1 decorative
design with a cookie cutter & about 10 small designs with hors d'oeuvre
cutters.  Place large cut-out on top of croute & small cut-outs around the
sides.  Sprinkle with sesame seeds.  Bake 15-20 minutes or until golden
brown. Let stand several minutes before cutting into small wedges. Serve
warm. Makes 12 appetizer servings.
Note:  This also works well with Camembert.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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