Baked Brie en Croute • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Preheat oven to 425°F.
• On a lightly floured work surface roll out 1 sheet of puff pastry into a 12-inch square and (using the Brie as a guide) cut out 1-round the size of the Brie and set aside.
• Roll out the remaining sheet of pastry into a 12-inch square and transfer it to a shallow parchment-lined sheet pan.
• Center the Brie on the pastry square and (without stretching the pastry) wrap it snug up over the top of Brie.
• Trim the excess dough from the top leaving about a 1-inch border of pastry around the top of the Brie.
• In a small bowl, lightly beat the eggs and brush the top of the dough with some of the beaten egg, lightly coating it.
• Top the Brie with the previously cut pastry round, using a fork press the edges of the dough together firm enough to seal. Brush the top of the pastry with the remaining beaten egg.
• Bake the Brie in the middle of the oven until pastry is puffed and golden, about 20 minutes.
• Let Brie stand in pan on a rack for 15 minutes and transfer with a spatula to a serving plate.
• Serve Brie with bread or crackers.