Tasty Tuesdays - #20 - Pepperidge Farm Puff Pastry-Wrapped Brie

 

{Recipe via}

Tis the season for impromptu get-togethers!  As a born and raised Wisconsinite- we love our cheese!  This was one of the first appetizer recipes I mastered (not much to brag about I know).  Three simple steps and you'll have a tasty treat to serve your guests.  To jazz it up a bit- I sometimes like to add some preserves between the cheese and puff pastry.  Apricot is amazing, but cranberry could be fantastic for Thanksgiving!

Ingredients:

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
• 1 (8-ounce) Brie cheese round
• 1 egg
• 1 tbsp. water

Directions: 

1. Heat the oven to 400°F.  Unfold the pastry sheet on a lightly floured surface.  Place the cheese in the center.  Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.  Reserve the pastry scraps for decoration.
   
2. Beat the egg and water in a small bowl with a fork or whisk.  Brush the seam of the pastry with the egg mixture.  Place seam-side down onto a baking sheet.  Decorate with the pastry scraps, if desired.  Brush with the egg mixture.
   
3. Bake for 25 minutes or until the pastry is golden brown.  Let stand for 20 minutes before serving.