• 1/2 sheet frozen puff pastry, thawed and cut in half
• 1 lb. Brie cheese
• 1 egg yolk
• 1 Tbs. water

Preheat oven to 425°F. On a lightly floured board, roll out half the puff pastry sheet. Place cheese in center of dough and bring dough up over the cheese and 1 inch over the edge. Press to make it smooth all around. In a small bowl, whisk egg yolk with water. Roll the remaining puff pastry sheet. Brush the rim of the dough already on the cheese with half the egg mixture. Place second puff pastry sheet on top. Trim edge and press to make a tight seal. Brush lightly with half the remaining egg mixture. Refrigerate at least one hour. Bake 20 minutes, brushing with remaining egg mixture halfway through. Cool 15 minutes and cut into wedges.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 213, fat 17.5g, 74% calories from fat, cholesterol 83mg, protein 12.4g, carbohydrates 1.6g, fiber 0.0g, sugar 0.3g, sodium 368mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 1.7, Fat: 2.5, Sugar: 0.1, Very lean meat protein: 0.0

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