Sadly, I don't have a picture so you will have to use your imagination. I keep forgetting my camera! But they tend to get devoured quickly!
- Double cream brie (600g is a good size for a smaller gathering or a gathering where there will be lots of other snacks)
- puff pastry, defrosted (for 600g brie you will only need to defrost half the package)
- sweet preserve (apricot jam or honey work well)
- tangy preserve (raspberry jelly is all I've used, I could see orange marmalade working)
- dried fruit (cranberries, currents infused with whiskey, chopped apricots maybe)
- chopped nuts (I've only used pecans, but other softer nuts would work)
- melted butter, approx 1/4 cup
- Roll out puff pastry with floured rolling pin on a floured surface(a clean counter is perfect) to about 12 inches square.
- Smear thin layer of sweet preserve on the approximate area the brie will cover when placed in the centre of the pastry, leaving a 1 inch boarder around the edge. Repeat with tangy preserve.
- Sprinkle dried fruit and chopped nuts over preserves.
- Place brie gently on top of the aforementioned fixings.
- Wrap pastry around brie. Slightly moisten the edges of the pastry(wet fingers work perfectly) where they touch to glue them down. Cut off the excess pastry as you wrap the brie (there will be far more than needed to cover it if you have a 600g or less brie).
- Turn brie over - the smooth side becomes the top. Place the brie on a oven-safe serving dish.
- Use the excess pastry to make a bow or leaves or other embellishment on top (don't worry if it looks a little limp, once cooked almost all flaws will be smoothed out). Use a little water on your fingertips to glue down the embellishments.
- Brush the pastry liberally with melted butter. At this point you can wrap it in plastic wrap and take it to your party.
- Bake in a pre-heated oven on the middle rack at 375˚F-400˚F for approx 20 minutes or until pastry is lightly browned and brie has exploded(it's totally okay if your pastry explodes, it just looks more appetizing to your guests! honest!)
- Allow to cool slightly. Keep your guests from trying to eat it for at least 5 minutes or cheese lava mouth burns could ensue.