Heat oven 400. Unfold on a lightly floured surface:
Roll the pastry into a fourteen inch square. Spread on the pastry to within two inches of the edge:
Place in the center of the pastry:
Fold the pastry over the cheese to cover. Trim any excess pastry and press to seal. Combine and beat in a small bowl, then brush the folded seam with:
Place on a baking sheet, seam side down. Brush with remaining egg mixture. Bake until golden brown, about twenty minutes. Rest forty five minutes. Serve with crackers.
Recipe adapted from Pepperidge Farm
recipe/brie en croute.txt · Last modified: September 6, 2010 by Dave Leach