- 1 sheet fresh puffed pastry, should not be frozen but chilled
- 1 tablespoon of sugar (Demerara), it’s not compulsory
- 1 fresh white egg beaten with 1 tablespoon of tap water
- 1 full brie piece, 6 to 8 ounces, should be cold enough
- 2 tablespoons of marmalade or pure thick jam, can be of any flavor
- Preheat the oven. Pick an oven and heat it to a temperature of 400 degree Celsius. Now, use a large sized knife of chef and chop the whitish rind off the brie. Then discard the chopped off the rind. Try to do it when the cheese is very cold because it will be easy to remove it.
- Assemble the dough. Now, roll the chilled dough properly until it becomes thick up to 1/8 inch. Then, transfer the chilled rolled dough to a sheet of baking. Then, cover the rolled dough with the paper of parchment properly. After this, place the brie properly and carefully at the middle of the square of dough. Then, spread the flavorsome jam over the apex of the cheese.
- Drape the dough. Now, drape all the 4 corners of the dough properly, only 1 at a time, throughout all the brie to enclose it evenly. But, if there is a lot of overlapping of dough, trim all the sides of the draping. Just make sure that all the dough is covered by the brie.
- Give the final touch. Now brush the white egg wash over all the brie. Make sure that it should not pool where it is meeting with the tray. Otherwise, it will stick to the tray. Sprinkle with some sugar, if required. And bake it on the middle rack of the given oven for about 30-45 minutes. Bake it until the pastry turns golden brown and is completely cooked. Then, transfer it to a wire rack and allow it to cool for about 10 minutes before serving it.
- Try to avoid using fancy brie’s as it may leak out of the pastry, and it works best with regular brie and you may find it at any supermarket.
- You can use any flavor of jam.