Yield: 8 servings
|Makes 8 servings|
|¾ cup||All-purpose flour|
|¼ cup||Butter, softened|
|1 each||Package (3 ounces) cream cheese, softened|
|1 each||Round (8 ounces) Brie cheese (4 1/2-inch diameter)|
In large mixer bowl combine flour, butter and cream cheese. Beat at low speed, scraping bowl often, until mixture forms a dough, 2 to 3 minutes; shape into ball. Wrap tightly in plastic wrap; refrigerate, 30 to 60 minutes. Heat oven to 400. Divide pastry in half. On lightly floured surface, roll out each half of dough to ⅛-inch thickness.
Cut a 7-inch circle from each half. Place one circle in cookie sheet.
Place Brie cheese on center of pastry circle and top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired.
Decorate top with small pastry cut-outs. In small bowl beat egg with water; brush over top ans sides of pastry. Bake for 15 to 20 minutes or until golden brown. Remove from cookie sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges and serve with apple slices and crackers.
Submitted By LINE LAJEUNESSE On 10-27-94