Wrapped Brie...Old School

I've used this recipe since my middle twenties...when we young mother's swapped easy entertaining ideas! And who doesn't love a short cut...and who doesn't love Brie? This old school appetizer fits the bill!

WRAPPED BRIE

1 - 8 ounce Brie cheese round

1 package Pepperidge Farm Puff Pastry Sheets

fig spread, raspberry jam (optional)

Preheat oven 400 degrees.

You will need 1/2 of a 17.3 ounce package, (1 sheet), thawed in the fridge about 40 minutes. Once thawed, unfold pastry on lightly floured surface. Place cheese in center. If using fig spread or raspberry jam, spread on top of Brie, then fold the dough over to cover the round of cheese completely. Trim excess. I use the scraps to decorate the top (use your imagination!).

Bake for 25 minutes on sheet pan. Once out of the oven, let sit for 20 minutes before removing to platter with a large spatula. Serve with sliced apples, crackers, or a baguette sliced thin.

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