Ingredients
– 20 slices of Brandt Kolbassa Loaf
– 2 packages puff pastry
– 2 tbsp. Dijon mustard
– 1 Brie wheel (200 g)
– 2 eggs, whisked for an egg wash
Preparation:
Preheat oven to 375°F. Roll out both sheets of puff pastry. Cut both sheets into 2 large circles. Line a large pizza pan with parchment paper. Lay one circle of puff pastry on pan. Place Brie wheel in center of circle. Brush the pastry with mustard. Lay slices of Brandt Kolbassa Loaf all around the Brie wheel. Cut a hole in the center of the second sheet of puff pastry (approx. the same size as Brie wheel). Place the pastry on top of the Kolbassa Loaf. Press the pastry around the Brie. Gently cut the outside pastry circle into strips. Twist each of the strips. Brush the pastry with whisked eggs. Bake for 12 to 14 minutes. Serve immediately. Option drizzle balsamic vinegar or EVOO over Brie wheel.
