Baked Truffled Brie en Croute Recipe

How to make it

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• Butter a baking pan and line with aluminum foil.
• In a small bowl, combine cream cheese, salt, truffle oil, and shaved truffles; set aside.
• On a lightly floured surface, roll out sheet of puff pastry 1/8-inch thick (approximately 15 inches in diameter); using the brie as a guide, cut out one round the size of the brie for the top and cut another round 1-inch larger.
• Using a small cutter (any shape will do), cut out some decorative pieces.
• Halve brie cheese horizontally; spread the truffle cream cheese evenly over the bottom half of the brie.
• Place the top half over the truffle cream cheese.
• On prepared baking pan, center the brie cheese on top of the larger pastry round; wrap pastry up over brie (without stretching).
• Brush border with some egg and top with remaining smaller pastry round; pressing edges of dough together gently but firmly to seal. Brush top with egg.
• Arrange decorative pieces over the top of the pastry dough; lightly brush with egg, being careful not to leg egg drip over edges (this would prevent them from rising).
• With the back of a table knife, gently score side of pastry with vertical marks (being careful not to pierce through dough).
• Chill brie, uncovered, 30 minutes to set egg wash.
• Brie may be made to this point one day ahead and kept chilled, covered loosely.
• Preheat oven to 425 degrees.
• Bake Truffled Brie in middle of oven 20 minutes or until puffed and golden brown.
• Remove from oven and let stand in pan on a rack about 20 minutes for a very runny melted cheese or about 40 minutes for thicker cheese.
• To serve, transfer to serving dish and serve with baguette, crostini,