1 sheet Pepperidge Farm frozen Puff Pastry, thawed 20 min.
2 rounds Brie or Camembert (8 oz. each)
1 egg yolk beaten with 1 tbsp. water

Preheat oven to 375 degrees F. Cut pastry sheet into 4 squares. Roll out first pastry square until it is about 1/2 inch larger than the circle of cheese. Place Brie in center of circle and trim edges. Brush the 1/2 inch border with egg mixture. Roll second pastry square until it is large enough to fit over the cheese, again allowing a 1/2 inch border. Place over the cheese and press to seal. Repeat with remaining pastry and cheese. If desired, make decorative designs from pastry scraps and place on top. Brush tops and sides with egg mixture and place on an ungreased baking sheet in center of oven. Bake 20 minutes or until golden. Remove immediately from baking sheet to cool. Serve warm or at room temperature. Makes 12 servings.