Cut pastry with 3-inch leaf-shaped cookie cutter dipped in flour to prevent
sticking to make about 24 cutouts.
Place cheese on ungreased cookie sheet; arrange pastry leaves in circle
Cover and refrigerate pastry wreath for 5 to 10 minutes.
Beat egg and milk with fork or wire whisk until well blended.
Brush egg mixture on top of pastry wreath; sprinkle with chopped rosemary.
Bake for 15 to 18 minutes or until golden brown.
Carefully remove pastry wreath from cookie sheet; place on serving platter.
Make impression in top of cheese about 1/4 inch deep with leaf cutter; remove
Gently scrape and remove rind from leaf design, using spoon.
Place cheese on ungreased cookie sheet.
Bake cheese for 8 to 10 minutes or until cheese is soft and partially melted.
Place cheese in center of pastry wreath.
Garnish with rosemary sprigs, currants and bay leaves.
Yield: 12 servings
Be careful not to get the egg wash on the sides of the pastry cutouts, or you
won't get as much puff in the pastry.
Make this puff pastry wreath up to 2 days before the party, and wrap tightly
with plastic wrap.
Use bell- or star-shaped cookie cutter to cut pastry into 24 pieces, but do not
make wreath; bake pastry cutouts as directed. Microwave Brie on Medium (50%) 2 to
3 minutes or just until soft and warm. Arrange puff pastry cutouts around cheese.
Garnish with fresh thyme, raspberries and crab apples.
Place cheese and puff pastry wreath on slab of marble.
Nutrition Information: 1 Serving: Calories 200 (Calories from Fat 135 );
Total Fat 15 g (Saturated Fat 8 g); Cholesterol 60 mg; Sodium 330 mg; Total Carbohydrate
8 g (Dietary Fiber 0g); Protein 8 g
Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 14 %; Iron 4 %
Exchanges: 1/2 Starch; 1 High-Fat Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit:
Betty Crocker 2007/TM General Mills.