Ingredients
- 1 round of Brie
- 1 package of puff pastry
- 1 egg, separated
- 1 jar of Wild Sol Mango Habanero Salsa
Instructions:
Thaw your puff pastry, and spread out on lightly floured surface. You will want to roll it out just so to ensure it’s large enough to cover the wheel of cheese. Place the brie in the middle of the square, and spoon enough salsa on top to cover. Do not cut off the rind of the cheese. It’s delicious, first of all. But second, it will help ensure that the cheese doesn’t leak out of the pastry envelope you are making.
Preheat your oven to 400 degrees.
Whisk the egg white with a bit of water and wipe along the edges of the pastry; slowly start to fold over the cheese and salsa. This is always a bit tricky, and unless you are naturally gifted with pastry, don’t feel pressure to make this perfect–you just want to ensure coverage. The egg white will help the pastry stick to itself as it bakes. Working your way around the wheel, keep folding the pastry over, making sure to use as much egg white as possible to help seal the folds. Once its folded over, you can add tiny, thin slits to the dough for decorative purposes - or not. Up to you! Freedom to do what you want here! The one thing you will definitely want to do is take the egg yolk and whisk with a touch of water, generously brushing it all over the dough. Make sure the entire surface is coated with the yolk.
Bake in the oven for 30-35 minutes. Remove and let it rest for at least 15 minutes before cutting into.
