Dufour All-Butter Puff Pastry - USDA Grade AA Butter (Cream, Natural Flavorings), Unbleached Unbromated Flour, Water, Salt, Lemon Juice

FHK Apple Chutney - Apples, Apple Cider Vinegar, Sugar, Brown Sugar, Ginger, Lemon Juice, Allspice, Cardamom, Cinnamon, Star Anise, Clove, Szechuan Peppercorn

Armagh Creamery Doublin' Down Brie - Cultured Pasteurized Milk, Pasteurized Cream, Salt, and Microbial Enzymes

Bundle Contains: Dairy, Gluten

INSTRUCTIONS

STEP 1  Preheat oven to 400°F. Meanwhile, unwrap the brie and puff pastry from the packaging. Separate the two pastry sheets and set one aside. Return the other sheet to the refrigerator or freezer for use in a future recipe.

STEP 2  Unfold the puffy pastry onto a parchment-lined baking sheet. Lightly roll it to flatten out the creases. Next, add the whole wheel of brie in the center (sprinkle with salt, if desired) and wrap it with the pastry, overlapping and creating folds in the dough to maintain a round shape. Trim away any excess dough, as needed, then gently press or pinch to seal. You can bake the brie seam side up or turn it over so the smooth side faces up. If desired, create decorative leaves or other designs with the excess dough and gently press on the top and around the sides of the pastry.

STEP 3  Brush the pastry all over with an egg wash (one egg beaten with 1 tbsp. water). Bake for 18-22 minutes or until golden brown all over and puffed.

STEP 4  Serve with apple chutney and sliced apples and/or pears, crackers, toast points, and nuts.

Alternative Instructions: You can bake the apple chutney inside the puff pastry. At STEP 2, spread half of the chutney in the center of the puff pastry, then place the wheel of brie on top. Spread more chutney over the top of the brie, then wrap and bake following the remaining steps.

Keep puff pastry frozen. Thaw overnight in refrigerator.