Baked Brie

Warm the oven to 400°F: Place an oven rack in the middle position. Line a baking sheet with parchment and set aside, or bake your brie in a pie plate. Roll out the puff pastry: Dust your counter with a small amount of flour. Unwrap your puff pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry until it measures roughly 11 inches by 11 inches. Wrap the brie in the pastry: Place the round of brie in the middle of the pastry. Spread cheese over top and sides and/or top with any optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides. You can trim the pastry and even go over the top and cut out a cute shape (like Tammy) to place on top. Transfer the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is no longer cool to the touch at this point, place the tray in the fridge for 10 minutes, or until you're ready to bake and serve. Brush with egg: Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie. Bake until golden-brown: Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes. Allow to cool 5 to 10 minutes: This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy. Serve warm: Arrange sliced baguette or crackers around the brie and serve while warm. Variations: Jam & Brie: Top with a few spoonfuls jam or preserves, like raspberry jam, apricot jam, or jalapeño jelly. Honey & Nuts: Top with a few spoonfuls of honey and toasted, chopped nuts, especially walnuts or pecans. Cranberry Sauce: Top with a few spoonfuls of store-bought or homemade cranberry sauce. Baked Apples: Slice or chop any tart baking apple and cook with butter over low heat until soft and warmed through. Scoop on top of the brie. Caramelized Onions: Slowly caramelize one onion over low heat until very brown, soft, and sweet-tasting. You can stir in a few teaspoons of brown sugar or balsamic vinegar if you like. Scoop over the brie. Onions & Mushrooms: Caramelize one onion and add chopped or sliced mushrooms in the last half of cooking. Pie dough is an excellent alternative to puff pastry with this recipe. The brie can be wrapped in pastry and kept refrigerated for up to a day before baking and serving. Brush with egg wash just before baking.