Baked Brie in Puff Pastry

On a lightly floured surface, roll out 1 pastry sheet 1/8 inch thick (about 15 inches in diameter) and, using Brie as a guide, cut out 1 round the size of Brie. With 2 3/4 inch cook cutters, cut out shapes from trimmings, i.e. hearts, stars, etc. Reserve pastry round and hearts.

Roll out the remaining pastry sheet 1/8 inch thick (about 15 inches in diameter) and transfer to a shallow baking pan, about 15 x 10 inches. Center bottom of Brie on pastry in pan and wrap pastry up over Brie without stretching it. Trim excess to leave a 1-inch border on top of Brie. Brush border with some egg and top with reserved pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange reserved hearts on it. Lightly brush hearts with some of egg, being careful not to let egg drip over edges of hearts (preventing them from rising). With back of table knife, gently score side of pastry with vertical marks (do not pierce dough). Chill Brie, uncovered, 30 minutes to set egg wash. Brie may be prepared up to this point 1 day ahead and chilled, covered loosely.

Preheat oven to 425. Bake Brie in middle of oven 20 minutes, or until crust is puffed and golden. Let Brie stand in pan on a rack about 20 minutes for very runny melted cheese or about 40 minutes for thicker melted cheese and serve with bread or crackers.

Makes 18 to 24 servings.

*thawed in refrigerator for several hours or overnight