Brie en Croute

• Brie baked in a wrapping of pastry is often referred to by the French term Brie "en croute" -- in a crust -- to differentiate it from a cheese that's simply baked in an ovenproof dish. The traditional crust is puff pastry, which bakes to a light, flaky and golden texture. Cooks who like to experiment can use alternative doughs such as layered phyllo pastry, rich brioche- or challah-style bread doughs or even flaky pie crust. Each provides the golden color and contrasting texture that helps makes the dish memorable.

Baking Time and Temperature

• Most domestic and imported Bries are roughly an inch thick and will bake in approximately the same time, so the size of your Brie isn't a factor in determining your baking time. Instead, the crucial factor is the type of pastry you choose. Puff pastry must be fully puffed, crisp and golden, which can take as little as 20 to 25 minutes at 400 degrees Fahrenheit. Phyllo pastry bakes in the same length of time but at 375 F, while pie crusts and yeast-raised crusts are more variable. The cheese will melt before the crust is fully baked, in each case.

Standing Time

• When you remove your Brie from the oven its contents are hot enough to cause serious burns, so it should rest at least briefly before you serve it. If you like your Brie flowing and very soft, it can be served and cautiously eaten after as little as five minutes' resting time. A half-pound Brie will be firmer but still soft and oozing after 20 minutes of rest, and spreadable after 45 minutes. Larger wheels retain more heat, and might require 45 minutes to reach the soft and oozing stage.

Garnishes and Accompaniments

• The Brie should be served with one or more kinds of bread or crackers for dipping, such as crusty slices of fresh or toasted baguettes. Traditionally it's served with a tart accompaniment such as fruit jelly, compote or preserves. The fresh acidity of the fruit provides a complementary foil to the richness of the cheese, making it more enjoyable. The fruit can be served warm or cold alongside the Brie, or baked inside the crust.