Appetizer/Puff Pastry Wreath with Brie

Makes: Some Pastries

From: Lenoir's Recipies

Ingredients

1 sheet frozen puff pastrey, thawed (from 17.3 oz package)

1 round - 14-15 oz - Brie cheese

1 egg

1 Tbsp milk

1 tsp chopped fresh rosemary leaves

Red currants or cranberries

fresh bay leaves

Directions

Heat oven to 400°. Place pastry on lightly floured surface. Cut pastry with 3inch leaf-shapped cookie cutter dipped in flour, make 24 leaves. Place cheese on ungreased cookie sheet; arrange pastry leaves in a circle around cheese. Remove cheese. Cover and refrigerate wreath for 5-10 minutes. Beat eggs and milk with fork until well bended, brush over the top of the wreath; sprinkle with chopped rosemary. Bake 15-18 minutes, until golden brown. Carefully remove from cookie sheet and place on platter. Make an impression 1/4 inch deep with the leaf cutter in the top of the cheese. Gently scrape away rind. Place cheese on cookie sheet. Bake 8-10 minutes, until soft and partially melted. Place cheese in center of wreath. Garnish with currants and bay leaves.