Baked Brie in Puff Pastry with Apricot Jam

Ingredients:

• 1 circle of brie cheese (220 g)
• 1 sheet puff pastry, frozen
• 3 tbsp (60 g) apricot jam
• 1 small Granny Smith apple, peeled and finely diced
• 1/4 tsp ground cinnamon
• 1 large egg, beaten with 1 tbsp (15 ml) milk

Preparation:

1. Preheat oven to 200°C.
2. Using a large chef's knife, trim the white rind from the top of the brie wheel and discard. Place the disk in the freezer and remove the puff pastry sheet. Defrost the pastry until pliable but still cool, about 30 minutes.
3. Roll out the puff pastry into a 35.5 x 35.5 cm square. Cut a 1.3 cm wide strip off one edge of the pastry. Transfer the pastry to a parchment-lined baking sheet.
4. Place 1 tablespoon (20 grams) of jam in the center of the dough and top with a frozen disc of brie cheese. Sprinkle with apple and cinnamon, then top with the remaining 2 tablespoons (40 grams) of jam. Lift the four corners of the dough, one at a time, and place them on top of the cheese to completely cover it. Tie a simple knot with a strip of dough to form a parcel.
5. Brush the entire top and sides of the dough with beaten egg. Season with salt and pepper. If at any point the dough seems to be melting or too soft, place it in the freezer for 5-10 minutes, then continue. Make sure the dough is cold before baking.
6. Bake on the middle rack of the oven for 30–40 minutes, rotating the pan halfway through, until golden brown and cooked through. Transfer to a wire rack and let cool for 8–10 minutes. Serve hot.