WP. Melty cheese in a puff pastry crust. Says to serve with crusty french bread.
The most amusing part of the recipe is the ingredient "1 small (16 ounces) brie wheel or wedge".Really - where the heck does someone live where a 16 oz brie wheel is even AVAILABLE, let alone "small"? The largest brie wheel I can find is 7 oz. I get pretty annoyed at recipes that toss out incredibly difficult to find ingredients like you can just grab it at the convenience store next time you fill up your car with gas.
Ingredients
2 frozen pastry sheets, such as Pepperidge Farm, thawed
1 tablespoon unsalted butter
4 cloves garlic, coarsely chopped
1 small (16 ounces) brie wheel or wedge
3 to 4 tablespoons honey
Instructions
1. Position a rack in the middle of the oven and preheat to 375 degrees. Have ready a lightly greased rimmed baking sheet or a shallow baking dish that is at leats two inches wider than the wheel of brie.
2. In a small pan over medium heat, melt the butter. Add the garlic and cook for about 1 minute until the garlic is fragrant but not browned.
3. Drape one pastry sheet in the prepared baking dish, letting the edges hang over the sides if necessary. Place the brie on the pastry and spoon the garlic and butter on top. Fold up the corners of the pastry so that they rest on top of the brie. Cover the brie with the second pastry sheet, tucking its corners around the wheel. (The pastry will expand and so may fill a smaller dish once baked.) Transfer to the oven and bake for 25 to 30 minutes, until the pastry is golden and slightly puffy.
4. The brie can be served straight from the oven, with the honey drizzled on top, or transferred to a platter before the honey is added. Serve immediately or at room temperature.