1 sheet Pepperidge Farm puff pastry (thawed)
1 Brie (about 1 lb. in size)

Set out frozen puff pastry about 20 to 30 minutes before ready to use.

Roll out pastry to 1/8-inch thickness. Cut off a 4-inch strip and set aside to use as decoration.

Place Brie in center of puff pastry and bring up edges and crimp edges together around Brie, sealing completely. Turn Brie - crimped dough side down on a baking sheet.

With remaining 4-inches of dough left cut out leaf design or anything you may want to use as a decoration. Place on top of dough covered Brie. Refrigerate until ready to bake. This can be kept overnight for your convenience. Just cover with plastic wrap.

When Ready to Bake:

1 egg yolk
1 tsp. water

Remove plastic wrap. Mix egg yolk with water and brush entire dough covered Brie.

Preheat oven to 400°F. Bake for 15 to 20 minutes. Remove from oven and let set 20 to 25 minutes before serving.