Recipe#46

Title: Brie En Croute

Newsgroups: rec.food.recipes 
 From: mnh@catfish.ocpt.ccur.com (Michele Hardy) 
 Subject: Appetizers - Brie En Croute 
 Message-ID: CEL11C.M8B@catfish.ocpt.ccur.com 
 Date: Fri, 8 Oct 1993 14:17:34 GMT 

 1 sheet Pepperidge Farm frozen Puff Pastry
 1 lb Brie Cheese (round)
 1 pkg Boursin Cheese
 1 egg
 1 tsp water
 Beat the egg and water together in a small bowl.
 Thaw pastry 20 minutes; on a floured surface roll to a 15-inch
 circle.
 Preheat oven to 400F degrees.
 Slice Brie in half horizontally. Spread Boursin cheese on one half.
 Re-assemble Brie and place in the center of pastry.
 Brush pastry edges with egg wash, and pull up sides to enclose
 Brie.  Place seam side down on ungreased baking sheet. If desired,
 decorate the top with pastry scraps. Brush with egg wash.
 Bake for 20 minutes. Let stand 10 minutes (at least) before serving.
 Makes 12 servings.
 Variation: Stuff the Brie with 1/4 cup sliced, toasted almonds and
 1/4 cup chopped parsley instead of Boursin.