Warm, melty brie wrapped in flaky puff pastry is a classic holiday appetizer that's easy to put together but your friends and family will think you slaved over it.
Preheat your oven to 400ºF. Line a sheet pan or pie pan or cast iron pan with parchment paper and set aside.
Roll out the thawed puff pastry sheet to get an extra half inch to one inch in length and width. Slice it in two pieces widthwise. The half sheet should be enough to wrap around the eight-ounce wheel of brie with a little stretching (it doesn't have to be pretty). Place the brie on top of the half sheet of pastry and spread the jam over the top of the cheese (I don't remove the rind). Pull the ends of the pastry sheet over the top of the wheel of cheese, brushing with the egg wash to bind. It's okay if there are slight gaps in the puff pastry.
Slice the other half sheet of puff pastry into ten or eleven strips, widthwise. Weave the strips into a lattice. You can do this two ways: 1) By weaving directly on top of the wrapped brie or by weaving the lattice on the counter and using a spatula to transfer to the top of the wrapped brie. Trim the ends and tuck along the sides of the brie wheel, using the egg wash to bind. Brush the entire surface, top and sides, of the puff pastry. (Note: arrange the lattice close together, avoiding gaps between strips if possible.)
Sprinkle with turbinado sugar if using.
Bake for 35-40 minutes or until golden and bubbling. Cool for a few minutes before serving with crackers, sliced baguette and/or sliced apples or pears. Top with candied pecans if you wish.
COPYRIGHT © 2010 - 2018 LEMONS + ANCHOVIES. ALL RIGHTS RESERVED.