Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Coat a baking sheet with nonstick cooking spray to keep the bottom of the wrapped Brie from sticking.

2. Flavor a mixed berry compote or jam with a sprinkle each of lemon juice and cinnamon. Or wash and drain fresh berries and place them in a pot with lemon juice, cinnamon, sugar and a little bit of water. Cook them at a low simmer for 30 minutes to an hour or until they reduce into a thick compote. Let the berries come to room temperature before proceeding.

3. Lay a sheet of puff pastry or a circle of raw pie crust dough on the oiled baking sheet.

4. Slice the top outer coating off of the brie. You can make this dish with a wedge of brie, but it works best with a whole round that is approximately 4 to 6 inches in diameter.

5. Pile the mixed berries on top of the brie in a thick, even layer.

6. Pull the edges of the puff pastry or pie crust up and over the top of the brie. Seal the edges closed with dampened fingers. Make artful designs with the crust to disguise the seams. They don’t have be elaborate, but make sure to seal them tightly.

7. Whisk together an egg white and a spoonful of water until the white and yolk are fully incorporated. Brush the mixture onto the pastry. This will help give it a glossy finish when it browns.

8. Bake the wrapped Brie for 20 to 25 minutes or until the crust is a rich, golden brown. Let the Brie sit for at least 20 minutes before serving so that the cheese can solidify a bit as it cools.