Title: Layered Brie
Categories: Appetizer
Yield: 12 Servings
| 17 | oz | Baby brie; chilled |
| 4 | | Sl Capocolla |
| 8 | | Sl Pastrami |
| 4 | oz | Prosciutto; paper thin |
| 1 | | Puff pastry; frozen |
| 1 | | Egg; beaten with |
| 1 | tb | Water |
We attended a birthday party last night and i managed to wangle the recipe
for the stuffed french bread,well they also had two types of warm brie,one
with warm apples and raisins on top and this one. How my sister managed to
get this recipe i don't know,but she did some fancy----> foot work and just
called me with this Using large sharp knife cut chilled brie horizontally
into 3 layers.Arrange capicolla on the bottom piece.Place----> middle
section of brie on top of bottom one and layer it with pastrami.Top with
last piece of brie;wrap entire wheel in prosciutto.Cover and chill.Thaw
pastry 20 min;unfold and roll on floured surface to a 14 inch square,trim
to a 14 in circle (reserve trimmings) Place brie in center of pastry;brush
pastry edges with egg mixture.Fold pastry over brie,trimming edges as
necessary,to enclose cheese.Place on baking sheet;--> seam-side down;brush
with more egg and garnish with pastry trimmings;brush with egg and bake at
375 for 25 minutes or til pastry is golden.Remove from oven and transfer to
wire rack,let cool 30 minutes before serving.