small Brie cheese round
packaged puff pastry sheet

Wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Use the leftover pastry scraps to add your own design to the top of the Brie, gluing on the pastry with water, milk or egg wash. Cookie cutters might give you inspiration, or roll your scraps into thin ropes and make a spiderweb design. Brush with milk or egg wash for nice browning. Place on greased foil on a cookie sheet and bake in the oven at 400F for 15 minutes, or until crust is golden brown. Serve with a spreader and your preferred assortment of crackers.

You can leave your Brie en Croute plain which is still tasty, or you can add a layer between the pastry and the Brie if you like. My favorite is either my homemade spiced loquat jam, or apricot preserves with dried cranberries. Any large chunks of fruit make the pastry surface lumpy, so that could mar your design if your work is intricate.