20 ounce brie round
1/2 tablespoon chopped fresh rosemary
1/2 cup roasted coarsely chopped hazelnuts, brazil nuts, walnuts, pecans, and almonds
Pinch sea salt
1/4 cup tightly packed brown sugar
1 package (2 sheets) Pepperidge Farm puff pastry (thawed and cold)
1 egg yolk
1/4 cup cream
Making the Masterpiece:
Preheat oven to 400 degrees.
Carefully unfold your cold puff pastry onto your Silpat, or a lightly floured surface, so that it does not break apart at the folds.
These scraps will become invaluable for decorating your carousel, so don't toss them! Carefully unfold your second sheet of puff pastry onto a lightly floured surface.
Rub flour over your rolling pin to keep the rolling pin from sticking to your puff pastry.
This piece of puff pastry is making the top cover for the brie, so the two folds in the dough will be visible unless you roll them out. Roll the dough to smooth out the creases.
Use a pastry brush (here I am using an unused paint brush...shhhh) to brush off excess flour from the dough.
Transfer your fluted brie from the Silpat onto a baking sheet covered with aluminum foil. Cut the rolled out dough into a large circle using your rotary cutter. Place the circle on top of the brie and tuck the overhanging dough under the brie. Be careful to avoid any rips or there will be leaking!
Now for the best part! Decorating! For the final decoration you can just go wild with your imagination. You can match your brie to the season, or to the event that you are bringing this delectable dish to. A few ideas I thought of are initials, the traditional leaf motif, or braiding. You can do whatever your heart desires. My heart desires reindeer for Christmas. I have an ardent love for cookie cutters because you can you use them in so many different capacities. A week ago did you think you would be whipping out your cookie cutters for a brie carousel? Doubtful, but here we are. This reindeer is from my Christmas collection which I bought at Ikea in a pack.
Roll out the leftover dough scraps to make your decorations.
Using a sharp paring knife I cut little leaves to for a wreath around our lovely reindeer.
I wanted to make the leaves look a bit more obviously like leaves, and adding veins is the way to do it. Using the back of the same paring knife I used to cut the leaf shape, I pressed into the dough to form lines.
With a pastry brush, paint the entire carousel with the egg glaze. Attach your decorations, then finish by glazing the whole masterpiece.
When your brie look like this you are getting close, but not done. Keep letting the brie bake until it is golden.