Last week for Breast Cancer Awareness, I baked 2 Bries Filled with Fresh Strawberries and Toasted Almonds. I added the traditional ribbon logo. Unfortunately, someone tossed my Brie marker during clean up, :-(.
Thaw 1 Package of Pepperidge Farm Puff Pastry Sheets. Buy (2) 8oz Wheels of Brie, be sure to check the date. Toast 1/2 Cup Sliced Almonds in 1 Tbl UnSalted Butter. Dice 3-4 Strawberries. In a bowl, beat 1 Egg with a Splash of Water to use as glue.
Preheat oven to 400. Using a small amount of flour, roll out pastry until you are able to get 2 circles about an inch in diameter larger than the Brie. Cut the 2 circles. Place Brie on 1 circle and paint the sides of the brie with the egg wash. As you fold up the pastry, make folds as you go, pressing the dough into the sides of the brie. Add 1/2 of the Almonds and 1/2 of the Strawberries. Again, paint the sides (now the dough) with the Egg Wash. Center the 2nd circle of pastry on top and fold the pastry over pressing the dough into the sides. Brush entire top and sides with the Egg Wash. Using the leftover dough and the point of a sharp knife, cut your design. Add it to the top and again brush with Egg Wash. I added a small sprinkle of Sanding Sugar but it's not necessary. Cut a 12" diameter round of Parchment Paper and crinkle it to be about an 1" larger in diameter than the brie. Place Brie on top careful not to poke holes in the pastry. Two of these fit easily on 1 sheet pan. Bake for 20 minutes until the pastry is golden brown. Let rest for 5 minutes before placing both the brie and parchment paper on a flat serving platter. Provide a sharp knife for cutting and serve with toast squares. Enjoy!!