A warm and decadent appetizer that is not difficult to prepare. If you don't like apricot jam, you can experiment with other jams, nuts, and toppings — like brown sugar, toasted pistachios, and dried cherries. Serve with slices of toasted baguette.
- One 17.3-ounce box puff pastry sheets, thawed
- Flour, for rolling
- One 6-inch round of Brie
- A jar of good preserves; I used apricot
- Toasted almonds (optional)
- 1 egg, lightly beaten
- 1 baguette, sliced into ½-inch thick slices and toasted, for serving
Preheat oven to 400 degrees.
Unfold the puff pastry onto a lightly floured surface. Roll it out to about a ¼-1/8-inch thickness. Place the Brie on the puff pastry, about 2 inches from one side. Top with the jam and optional almonds. Flip the jam-topped Brie upside down and trim the puff pastry to create a square with sides 2 inches from the cheese.
Fold the puff pastry around the cheese, overlapping each segment and pressing the edges to seal, until the cheese is fully wrapped. Set on a baking sheet.
With the excess puff pastry, press cookie cutters into leftover pastry to make shapes (I like a little nature with my pastry, so I chose leaves. Monograms are my other favorite). Now brush the cheese with a lightly beaten egg all over the brie. Arrange your cutouts onto the top of the round (artfully now) and brush again with egg.
Bake for 20 minutes at 400 degrees and serve warm on a pretty platter with toasted baguette slices.