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Layered Brie (Tdrh33b)

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      Title: LAYERED BRIE (TDRH33B)
 Categories: Appetizers, Dairy, Party
      Yield: 12 Servings
 
     17 oz Baby brie; chilled
      4 ea Sl Capocolla
      8 ea Sl Pastrami
      4 oz Prosciutto; paper thin
      1 ea Puff pastry; frozen
      1 ea Egg; beaten with
      1 tb Water
 
  We attended a birthday party last night and i managed to wangle the
  recipe for the stuffed french bread,well they also had two types of
  warm brie,one with warm apples and raisins on top and this one. How
  my sister managed to get this recipe i don't know,but she did some
  fancy----> foot work and just called me with this Using large sharp
  knife cut chilled brie horizontally into 3 layers.Arrange capicolla
  on the bottom piece.Place----> middle section of brie on top of
  bottom one and layer it with pastrami.Top with last piece of
  brie;wrap entire wheel in prosciutto.Cover and chill.Thaw pastry 20
  min;unfold and roll on floured surface to a 14 inch square,trim to a
  14 in circle (reserve trimmings) Place brie in center of pastry;brush
  pastry edges with egg mixture.Fold pastry over brie,trimming edges as
  necessary,to enclose cheese.Place on baking sheet;--> seam-side
  down;brush with more egg and garnish with pastry trimmings;brush with
  egg and bake at 375 for 25 minutes or til pastry is golden.Remove
  from oven and transfer to wire rack,let cool 30 minutes before
  serving. This was terrific,espically as we were outside to begin the
  party and it was a bit chilly,the brie was warm and with a glass or
  two of wine,ahhh! enjoy those who try :)  cj :) FROM:    CAROLE TOSO
   (TDRH33B)
 
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