Ingredients
1/2
package (17.3-ounce package) frozen puff pastry (1 sheet), thawed
1
round (14 to 15 ounces) Brie cheese
1
egg
1
tablespoon milk
1
teaspoon chopped fresh rosemary leaves
Fresh rosemary sprigs
Red currants or cranberries
Fresh bay leaves, if desired
Preparation
Heat oven to 400°F. Place pastry on lightly floured board or surface. Cut pastry with 3-inch leaf-shaped cookie cutter dipped in flour to prevent sticking to make about 24 cutouts. Place cheese on ungreased cookie sheet; arrange pastry leaves in circle around cheese. Remove cheese. Cover and refrigerate pastry wreath 5 to 10 minutes.
Beat egg and milk with fork or wire whisk until well blended. Brush egg mixture on top of pastry wreath; sprinkle with chopped rosemary. Bake 15 to 18 minutes or until golden brown. Carefully remove pastry wreath from cookie sheet; place on serving platter.
Make impression in top of cheese about 1/4 inch deep with leaf cutter; remove cutter. Gently scrape and remove rind from leaf design, using spoon. Place cheese on ungreased cookie sheet.
Bake cheese 8 to 10 minutes or until cheese is soft and partially melted. Place cheese in center of pastry wreath. Garnish with rosemary sprigs, currants and bay leaves.
