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Baked Brie en Croûte

I sort of made this one up, so bear with me. This should make 2 with some leftover marmalade for slathering on everything else (for which, by the way, you are welcome!)

Ingredients
1 batch Shallot Cassis Marmalade
2 rounds of cheap and cheerful brie
All-butter puff pastry (would you believe, Trader Joe’s has sublime puff pastry in the freezer case during the holiday season!)
1 egg

Technique
Defrost the puff pastry. When it’s pliable, beat the egg in a small bowl and reserve. Roll out a sheet of dough, into a square-ish shape.

Place brie round in the center of the square and top with a very healthy serving of marmalade (as much as the top will hold without spilling over!) and then brush the egg wash onto the pastry all around the brie.

At each corner of the square, cut a triangle of the pastry away with the smaller end pointing toward the brie in the center. This will do two things: keep your Brie en Croûte from being too ‘doughy’ and also give you some leftover pastry for decoration. Draw all the points of dough up and overlap them slightly at the top to seal the pastry and marmalade safely inside.

Finally, slice the triangles into whatever shapes you fancy and stick them to the top and sides to make a pretty pattern (be sure that there’s plenty of egg wash on these as well so that they’ll stick!). I simply cut them into strips and overlapped them for a criss-cross pattern.

Bake at 350° until puffed and golden, approximately 25 minutes.

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