Brie en Croute

Description
Serves 18 to 20.

Ingredients

 * 2 x 4½ oz herbed cheese (1 (rondele or boursin)
 * 2 tbsp whipping cream
 * 2 lbs wheel brie cheese
 * 1 lbs frozen puff pastry
 * 1 egg beaten with 1 tsp water
 * 1 egg for wash

Directions

 * 1) Mix the ream with the herbed cheese, spread on top of brie.
 * 2) Roll out both sheets of puff pastry to 14" squares.
 * 3) Place brie in center of first square, and cut circle 2" larger than the brie.
 * 4) Brush pastry with the egg wash, center the bottom of the brie on pastry.
 * 5) Make diagonal cuts in the edge of the pastry; brush with the egg wash, if it becomes dry, and fold against the side of the brie.
 * 6) Diagonal slits will help the pastry fit better now, cut a second round of pastry from the other 14" square, egg wash, and then place the on top of the brie in the center.
 * 7) Make more diagonal slits to fit.
 * 8) Use egg wash if necessary, and firmly press pastry dough to the sides of the brie.
 * 9) With a sharp knife, trim the excess.
 * 10) Take the scraps of pastry and make decorations, etc.
 * 11) You may cover this and refrigerate overnight, or at this point, freeze for up to 2 weeks before serving, bring to room temperature.
 * 12) Preheat oven to 400°F.
 * 13) Place on ungreased cookie sheet and bake 35 to 40 minutes or until the pastry is golden.
 * 14) Let it rest at room temperature for 2 hours before serving or the cheese will be too soft to cut.
 * 15) Serve this cut in small wedges.