Someone's In The Kitchen

Baked Brie In Puff Pastry
An eye-catching centerpiece for your next gathering of friends or family, this pastry creation will leave guests craving for just one more bite.

Ingredients

1 sheet of Pepperidge Farm Frozen Puff Pastry
1 jar of Stonewall Kitchen Old Farmhouse Chutney or Stonewall Kitchen Apple Cranberry Chutney
1 5" wheel of Brie (skin can be removed if preferred)
Optional: 1 egg white
Directions

Preheat oven to 350°F.
Allow pastry to thaw, and then flour a surface and roll out pastry until increased in size by 1/3. Move dough to a lightly greased cookie sheet.
Place Brie in center of dough, form into a flat circle and indent the center of the top to allow a shallow dish for the chutney.
Pour the entire jar of Old Farmhouse Chutney or Apple Cranberry Chutney into the top of the Brie. (It's okay if it overflows.)
Bring all sides of the dough up to the center top, forming a bag shape. Carefully gather the dough, pinching tightly above the Brie. Be creative in forming your pastry. You may want to pre-cut a strip of dough from the rolled-out pastry to form a false ribbon around the neck of your bag.
Brush entire bag with egg whites; this will make the finished dough shine.
Place in oven and bake for 25-30 minutes or until dough is golden brown.
Remove and allow to cool for a few minutes.
With a large spatula, transfer the pastry to a large plate and circle with your favorite crackers. Serve hot.
Recipe Tips: Brie may be sliced in half to double the recipe.