The addition of a bit of rosemary and ground black pepper tames the mold of the velvety rind and makes the cheese wine friendly, as does encasing the soft buttery cheese in flaky puff pastry dough. The golden puffed orb makes a decadent appetizer or grand finale to a fine meal. I oppose the addition of any sweet element to the Brie, such as dried fruit, as this tends to clash with dry wines of any sort.
You can use any size wheel of Brie, just roll the circles of puff pastry accordingly to fit the wheel.Print this recipe
1 250 gram whole wheel Brie (about ½ pound)
¼ teaspoon finely chopped rosemary
freshly ground black pepper
Quick Puff Pastry Dough, click for recipe, or store bought puff pastry
Egg wash - 1 large egg beaten with 1 tablespoon cold water
1. Preheat the oven to 425 degrees F. Line a sheet pan with parchment. The Brie may also be baked in a small copper pan or similar decorative heat-proof dish for oven to table service. If using a pan or dish it is not necessary to use parchment.
2. Slice the top rind of the cheese off. Be careful not to cut too much of the cheese off, only the rind. Sprinkle the cheese with rosemary and then a few grinds of black pepper.
3. Roll the puff pastry to 1/8 inch thick. Cut 2 circles 1 inch larger than the circumference of the cheese. Prick the circles well with a fork.
4. Place the cheese in the center of one of the circles. Lightly brush the edges with egg wash. Top with the second circle and press the edges firmly together.
5. Roll the edges up towards the cheese and then crimp with your fingers or a fork to secure. Brush the top lightly with egg wash and use scraps to decorate. Brush with egg wash again.
6. Place the Brie in the preheated oven and bake for 15 minutes. Reduce heat to 400 degrees F and continue to bake until golden brown, about 25 minutes.