Brie En Croute
|Frozen puff pastry sheets||8 13⁄20 Ounce, thawed (Half Of A 17.3 Ounce Package, 1 Sheet)|
|Jalapeno pepper jelly||2 Tablespoon|
|Round cheese||9 Ounce (Brie Or Camembert, Two 4 1/2 Ounce Each)|
|Chopped nuts||2 Tablespoon, toasted|
|Slightly beaten egg||1|
Grease a baking sheet; set aside.
Unfold pastry on a lightly floured surface; roll pastry into a 16x10-inch rectangle.
Using an 8-inch round cake pan as a pattern, cut pastry into two 8-inch circles; reserve pastry trimmings.
Spread jelly over top of cheese rounds.
Sprinkle with nuts; lightly press nuts into jelly.
In a small bowl combine egg and water; set aside.
Place pastry circles on top of cheese rounds.
Invert cheese and pastry together.
Brush edges of pastry with egg mixture; pleat and pinch edges to cover and seal.
Trim excess pastry.
Place rounds, smooth sides up, on the prepared baking sheet.
Brush egg mixture over tops and sides.
Cut small slits for steam to escape.
Using hors d'oeuvre cutters, cut shapes from reserved pastry.
Brush shapes with egg mixture; place on top of rounds.
Bake in a 400° oven for 20 to 25 minutes or until pastry is deep golden brown.
Let stand for 10 to 20 minutes before serving.
Serve with apple and/or pear slices.