Cheese in Pastry
Serves 6-8
- 1/2 cup flour
- pinch of salt
- 4 Tbs unsalted butter (1/2 stick), chilled and cut into small pieces
- 2 ounces cream cheese, chilled and cut into small pieces
- 8 to 10 oz round Brie or Camembert cheese, not too ripe
- 1 egg yolk
- 1 tsp water
- Mix flour, salt, butter, and cream cheese until dough is completely pliable and all ingredients are evenly distributed.
- Wrap in plastic and chill, in the refrigerator, for at least 1 hour.
- Divide chilled dough into 1/3 and 2/3 and roll into circles on a lightly floured board.
- Place cheese round on larger circle and pull dough up along the sides and over the top edge of cheese.
- Trim off excess dough leaving about 1/2 inch overlapping the top of the cheese.
- Save excess for decorating.
- Place a second circle on top of cheese, trim to fit flush with edge.
- Seal top piece to bottom by slightly wetting the edge and crimping the two pieces together.
- Roll out excess dough, and cut leaves, roll up stems and grapes—or whatever you choose—and decorate the top center of pastry. Decorations will adhere if dampened with a little water and pressed down.
- Mix egg yolk with water.
- Brush egg yolk mixture over the top and sides of pastry, taking care not to leave pools in the crevices.
- Refrigerate for 30 minutes.
- Preheat oven to 425°F.
- Bake for 30-40 minutes (40-50 minutes, if frozen).
- Remove from oven.
- Let cool for 30 minutes before serving.