MERRY MERRY MUNCHIES and Puff Pastry Wrapped Brie

Thanks to all of you for your get well wishes.  I am on the mend and due for the final phase of my root canal in January.

I love puff pastry, especially Pepperidge Farm Puff Pastry (and, no I am not getting any sort of kickback from them).  I used to try and make my own, but I was never quite satisfied with the results.  PF never fails me.  I use it for so many things.  I really like to top my chicken pot pie and French onion soup with it.  YUM!

This Puff Pastry Wrapped Brie is one of my go to recipes.  I vary it in any number of ways.  I’d love to hear of some of your favorite puff pastry ideas.

Brie in Puff Pastry

1 sheet puff pastry, thawed

1 8-ounce round of brie

1 egg

Heat over to 400 degrees.  Unfold pastry onto lightly floured surface.  Place cheese in the center of the pastry sheet.  Fold pastry over cheese to cover.  Trim excess pastry and press to seal.  Save the pastry scraps to use as decoration, if desired.

Beat the egg with 1 Tablespoon of water.  Brush seam of pastry with egg mixture.  Place seam side down onto a baking sheet lined with parchment paper.  Brush with egg mixture.

Bake 25 minutes or until golden brown,  Let stand 20 minutes before serving.

Serves 6.