1 egg yolk
1 Frozen Pastry Sheet
2 small Brie or Camembert cheeses

Beat egg yolk with 1 tablespoon water. Thaw puff pastry 20 minutes, then unfold. Cut pastry sheet into 4 squares. Roll out 1 pastry square until it is approximately 1/2 inch larger than the circle of cheese. Place Brie in center of circle and trim edges leaving a 1/2-inch border. Brush border with egg mixture. Roll second square of pastry until it is large enough to fit over the cheese again allowing the 1/2-inch border. Place over the circle of cheese and press to seal. Repeat with remaining pastry and cheese. If desired, decorate with cutouts made from pastry scraps (heart-shapes, crescents, twists etc.) and apply with egg mixture.

Brush top only with egg and place on an ungreased cookie sheet in the middle of a preheated 375°F oven. Bake for 20 minutes or until golden brown. Serve warm or at room temperature.

Makes 12 servings.

Submitted by: Maria Henson