Thank you to Pascale White for showing me how to make this fabulous and show-stopping appetizer!!! This is a great, savory baked brie.
You will need
Frozen Puff Pastry Sheets (thawed for about a half hour)
Flour for rolling out sheets
1 Wheel Brie with top and bottom rind removed
6 Shallots - large diced and sauteed in white wine, olive oil and salt and pepper until soft
Egg wash (1 egg + 1 TBS water lightly beaten)
Parchment paper
Preheat oven to 375 degrees. Roll out one pastry sheet on a piece of parchment paper that has been lightly floured. Place the wheel of Brie in the center of the rolled out sheet making sure that there is plenty of pastry left on sides of the cheese. Place the sauteed shallot mixture on top of the brie and spread until even. On a separate sheet of floured parchment, roll out a second sheet of pastry. Place this sheet on top of the brie and even with the first pastry sheet. Bring the edges together on the bottom so that the edges are hidden as best as possible and leaving plenty of airspace for the brie to expand. Be sure to close seams very well. If necessary brush the seams with egg wash to glue them together. Cut off excess pastry and if you like, use these pieces to make designs (either by hand or with small cookie cutters) on the top of the brie. Brush with egg wash ( a thin layer all around the wheel) and place brie, still on parchment paper, on cookie sheet. Brush off any excess flour.
Bake about 20 minutes or until golden brown. Serve with crackers and fruit.