Baked Brie Recipe

Gwyn brought this brie to the holiday (Chickmas) party this year . Here is what she sent to us via e-mail.

The brie that I brought for Chicksmas was an amalgamation of a couple recipes. I started with the base recipe is below with the following changes:

I omitted the parsley and almond filling.
I cut the brie in half and added a 1/2 cup each of chopped pistachios and sun-dried tomatoes. (The other recipe I was working from called for dried cranberries in place of the tomatoes.) If I were to make it again, I'd use tomatoes that had been soaked in oil for more flavor and maybe a splash of balsamic vinegar.


Brie en Croute
Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Stand: 45 minutes
Serves: 12
Watch this elegant, sure-to-impress appetizer disappear at your next party
as creamy Brie, topped with almonds and parsley, oozes out of its flaky
pastry crust.
ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet),
thawed
1 egg
1 tbsp. water
1/4 cup toasted sliced almond (optional)
1/4 cup chopped fresh parsley
1 (about 1 pound) Brie cheese round
1 box (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers
directions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork
or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet
into a 14-inch square. Cut off the corners to make a circle. Sprinkle the
almonds and parsley in the center of the circle. Top with the cheese. Brush
the edge of the circle with the egg mixture. Fold the pastry up over the
cheese to cover. Trim the excess pastry and press to seal. Brush the seam
with the egg mixture. Place seam-side down onto the baking sheet. Decorate
the top with pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 45
minutes. Serve with the crackers.