I live in a very social neighborhood. We meet nearly every Friday night either at our clubhouse or one of the homeowner’s houses and we’ve also got gourmet club groups, a “Southern Sistah’s Group” a Bunco group for the ladies and another Bunco group for couples. In the summer we take food out on boats for the afternoon. It’s a great group that just loves getting together over food!

One of the ladies almost always brings Brie en Croute. She shared the recipe with me because I begged!

Pepperidge Farm Puff Pastry Sheets (frozen food isle)
Seedless red rasberry jam
heel of brie
1 egg, beaten with 1 tsp. cold water

Thaw pastry sheet. (I do this on the cookie sheet on which I am going to bake it.) 
Use one sheet for a small brie wheel or two sheets for a big brie wheel.
Place the brie on the thawed pastry and gently fold up the corners and sides to make a “beggers purse”.  The dough will stick together with a little pinching by you.
Brush beggers purse with beaten egg mixture and bake in a 400 degree oven for 15 minutes, but check it at 12 minutes.
Heat 1/2 jar of red rasberry jam either in a pan on top of the stove or in a bowl in the microwave until it is melted.  Pour around baked brie en croute and serve with your favorite crackers.