Brie en Croûte (, UK) [Review], by Martha Stewart and Susan Spungen.
This hors d’oeuvre can be baked several hours before serving; it is just as delicious at room temperature. The cheese can be enclosed in the dough the day before serving, then chilled until it is baked the next day. Any remaining puff pastry can be wrapped tightly in plastic wrap and frozen for up to 3 months.
Roll out the puff pastry into a circle approximately 24 inches in diameter. Remove the label from the Brie if one is attached. Place the Brie in the center of the dough and gather up the edges, as evenly as possible, to encase the cheese completely. You should have a bundle of dough at the top. Tie this with a 12-inch strand of cotton twine to hold it together. Using scissors, trim off excess dough and chill the cheese and dough, well wrapped in plastic wrap, on a parchment-lined baking sheet for at least 1 hour.
Preheat the oven to 400°F (208°C). Whisk together the egg yolk and the cream and brush the mixture on top of the pastry, covering as much as possible. Bake for 35 to 40 minutes, or until pastry is puffed and golden brown. (You may need to reduce the oven temperature during cooking to keep the pastry from browning too quickly.)
Cool the Brie en Croûte on a rack and serve warm at room temperature.
Note: You can also use store-bought puff pastry. Place two 1/2-pound sheets side by side, overlapping by about 1/8 inch, and press to seal the edge. Roll out to a 24-inch square and proceed with the recipe.