Recipe Name: Baked Brie in Pastry
Serves 6


1/2 pound puff pastry (available in 1-pound packages-at grocery stores)
1 1-pound wheel of ripe French Brie cheese
1 x-large egg
1 tablespoon water
2 Granny Smith apples
18 large strawberries
Juice of 1/2 lemon
Roll the puff pastry into a sheet 1/8" thick.

Measure the diameter of the Brie wheel. Cut a circle 8" larger in diameter out of the sheet of puff pastry. Use the remaining dough to make small decorative shapes; animals, flowers or stars.

Place the Brie in the center of the pastry circle.

Whip the egg with the water and brush a 1" edge around the pastry circle with the egg wash. Fold the pastry over the cheese to enclose it. Trim off any excess pastry. Turn the enclosed cheese over and brush the top with egg wash. Attach the decorative cut-outs and brush them with egg wash as well. Place the cheese on an ungreased cookie sheet. Refrigerate for atleast-1 hour before baking.

Preheat oven to- 400 degrees.

Bake until the pastry rises and turns flaky and golden brown (about 15 minutes). While the Brie is baking, prepare the fruit. Hull and wash the strawberries. Core the apples and cut into slices 1/4" thick. Put the fruit in a bowl and cover with cold water. Add the lemon juice to prevent the fruit from discoloring.

Let the Brie rest 10 minutes after baking. The cheese should be warm and soft when you cut into it, but not runny.

To Serve: Cut the Brie into 6 wedges. Place 1 wedge on each plate. Place a cluster of 3 strawberries to the side of each wedge. Arrange a fan of apple slices on the opposite side.