Baked Smoked Brie
1 lb Brie cheese
1 sheet puff pastry
1 egg – beaten
Filling - I usually use peach or mango chutney
Defrost pastry and roll out.
Slice brie in half and put in desired filling.
Place in center of pastry and cut off the four corners a bit – save these pieces for possibly decorating the top later.
Wrap pastry around the brie, brushing with the egg wherever you put the pastry together.
Flip over and put on parchment lined baking sheet. Brush top with the beaten egg.
Grill or smoke at 375 to 400 degrees until golden brown – usually about 30 minutes.
Serve with crackers.
Additional notes:
I prefer apple wood for the smoke flavor.
For filling, consider salami, smoked mushrooms, sautéed fennel, fruit preserves, or your choice of other options
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