Holiday Brie En Croute

Contributed by Rickie Morrison

From peperidgefarm.com but with my own twist of the ingredients

1/2 of a 17.3 ounce package Pepperidge Farm Puff Pastry Sheets (one sheet) (Buy it in the frozen section at the grocery store)

1 egg

1 tbsp. water

1 (13.2) oz. Brie cheese round (Costco sells president brie)

Roasted Raspberry Chipotle sauce made by Fischer and Wieser (also a Costco item)

Crackers

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees. Mix the egg and water in a small bowl.

Unfold the pasty sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the chipotle on the pastry circle to within 2 inches of the edge. Place the cheese in the center of the pastry circle. Brush the edge of the pastry circle with the egg mixture. Fold 2 opposite sides over the cheese. Trim the remaining 2 sides to 2 inches from the edge of the cheese and fold them up onto the cheese. Press the edges to seal. Place seam side down on a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 20 minutes or until the pastry is golden brown. Let stand for 1 hour. Serve with crackers. (I bake mine and then put it under the broiler to give it the golden brown color. I also think that it should be served within 20 minutes of it coming out of the oven so that it is still oozing out when cut into the pastry.)