Baked Brie

• 1 6–8 oz. wheel of Brie cheese
• 1 sheet puff pastry dough (defrosted and pliable)
• 3 tablespoons chopped walnuts
• 3 tablespoons dried fruit (pear, apricot, or peach)
• 1 teaspoon honey
• 1 egg yolk
• Sea salt to taste

1. Lay the puff pastry dough flat and then find the center of the pastry. Note: Be sure your puff pastry is pliable and soft, but not sticky and warm. It should bend without breaking.
2. Place the chopped walnuts, dried fruit, and honey in the center of the dough. Top it with the wheel of Brie. The fruit and nuts should be in the center of the Brie.
3. Fold the edges of the puff pastry over the wheel of Brie so that all the ends meet in the middle.
4. Using a pastry brush, brush the edges of the puff pastry dough with the egg yolk to seal the edges together over the Brie. Turn the wrapped Brie over, so that the seals are on the bottom. Brush the remainder of the dough with the egg yolk and sprinkle the top with sea salt.
5. Bake the wrapped Brie at 375°F for approximately 30 minutes. The dough should be golden brown and flaky. Let it cool for 10 minutes. Serve with rustic crackers.

Note: The baked Brie can be refrigerated and baked later (up to one day).