Baked Brie with Fruit Print Email

1 kilo wheel of French Brie
1 jar peach chutney or orange marmalade
1 large sheet puff pastry
1 egg beaten with 1 tsp. water

Earlier that day: Spread as much chutney on top of your brie as possible. Cover with sheet of pastry, tucking ends under brie (just like it came packaged with plastic). Wet ends of pastry and pinch to seal. Take any additional pastry and cut decorative shapes by hand or with cookie cutters. Wet with water and stick to top of brie. Place on a cooking sheet and cover with plastic, storing in refrigerator.

When it’s time to serve: Preheat oven to 425-450 degrees (caution, a dirty oven may smoke at this temperature). Brush brie generously with egg wash mixture and place in center of oven, cooking until it is nice and brown, about 10-15 minutes. The best browning is achieved when using a convection oven. Serve with Carr’s wheat crackers, veggie sticks, fruits and berries. Serves 12-20 people.