Recipe Detail Page

1 Roll out the first piece of puff pastry large enough to enable cutting out 2 circles with the following diameters: the first circle is the identical size of the cheese (use the cheese itself to trace the circle and cut it out). The second circle should be cut 21/2 inches (6 cm) larger on all sides than the cheese itself, to allow the excess pastry to wrap around cheese.

2 Place cheese in the centre of the larger circle, top cheese with 1/4 cup (50 mL) cherry jam.

3 Pull edges of pastry dough up and onto the cheese. There will still be an open space in the centre.

4 Brush 1 entire side of the smaller circle with beaten egg, place on top of cheese, egg side down, press lightly to adhere to the larger circle so that cheese will not escape.

5 Brush the entire package with egg; there is no need to brush the bottom. At this point place any pastry decorations on top of cheese and brush them with egg.

6 Place on a piece of parchment paper and freeze unwrapped in freezer. Once frozen wrap well in tin foil or place in freezer bag.

7 To serve, preheat oven to 400°F (200°C).

8 Let cheese thaw at room temperature for 45 minutes. Place on parchment paper in asmall cake pan, bake in oven for 30 minutes or until pastry is golden and cheese is warm and runny.

9 If desired, the cheese can be tested by cutting a small incision into the side of the package. If the cheese oozes out too quickly let rest for a few moments before fully cutting into the cheese. Serve with crackers or baguettes.