Ingredients
- 1ea 8oz. wheel of brie
- 2 sheets puff pastry (12” x 18”)
- ¼ cup Moon Shine Trading Co. Award Winning Honey Fruit Spread
- 1 egg, beaten
Directions
- Remove the puff pastry from the freezer and thaw until pliable but still cold, about 30 minutes.
- Preheat oven to 400°F and line a baking sheet with parchment paper
- Cut the brie in half horizontally, using a large knife (slightly warmed). Separate the halves so that they are both resting with the creamy side facing up, like two moons.
- Spread the Honey Fruit Spread on one of the halves. Cover the Honey Fruit Spread with the other half of the brie and gently press together.
- On a well-floured surface, roll out one puff pastry sheet so that it will fit fully around the wheel of brie. Place the brie in the middle of the puff pastry and fold the dough around the wheel. The puff pastry doesn’t need to cover the entire top of the wheel and doesn’t need to look pretty.
- Roll out the second piece of puff pastry and cut out a circle the same circumference as the top of the brie. You can save the trimmings for decorations if you like. Brush the top of the wheel of brie in puff pastry with the egg wash and place the newly cut circle on top. Place any decorations you cut out from the trimmings on top at this time. Brush the top of the wheel (and optional decorations) in egg wash.
- Place the brie on your baking sheet. Bake for 20-30 minutes (the pastry should be starting to turn golden brown. Turn the baking sheet 180° and reduce the temperature to 325° F. Bake for another 20 minutes. Serve warm.
The brie can be made up to one month in advance, wrapped tightly and stored in the freezer.
