Puff-Wrapped Brie with Jam & Apples

Puff Wrapped Brie with Jam & Apples

1 sheet frozen puff pastry, thawed

1 8-ounce Brie cheese round

good quality orange marmalade, for brushing

1 egg, lightly beaten

sliced baguette, for serving

apple slices, for serving

Preheat your oven to 400˚F. Line a baking sheet with parchment paper.

Lightly flour your work service and rolling pin. Gently roll out the sheet of puff pastry to an 11 to 12-inch circle. Use a paring knife to trim the edges of the dough, discarding the extra.

Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Brush the top of the Brie with as much orange marmalade as you like. To close the pastry around the cheese, start by folding one edge of pastry over the top. Working in a circle around the cheese, continue folding the dough over, pressing gently to adhere, until all pastry is wrapped around the Brie. Brush the dough with egg wash. You can also use a little egg wash to help seal the folds of the puff pastry as you close it around the cheese, if desired.

Bake for 20-30 minutes, until the outside is puffed and golden brown. Let cool for 10 minutes before serving. Serve with sliced baguette and apples for people to dip into the Brie with.