Step 1

Preheat oven to 400 degrees. Allow the puff pastry to thaw.

Step 2

On a lightly floured surface, roll out the sheet of puff pastry until it is nearly smooth, and the folds/creases that were there are nearly gone. About 15″ by 15″. (Not completely though, you will use them for a reference mark in a moment). Using the pizza cutter, cut away 1/3 of the puff pastry and set it aside. It will need to be about 4-5″ wide.

Step 3

In a small bowl, stir together the apricot jam and curry powder.

Step 4

Using a knife, cut away the rind of the wedge of brie cheese. I prefer to use a small round wheel of brie cheese, but this will work either way. Discard the rind.

Step 5

In a cup, whisk together egg, 1 tablespoon of water, and more curry powder. This will be your egg wash.

Step 6

Place the curry apricot jam mixture into the middle of the larger piece of rolled out puff pastry. Top the jam with the brie cheese. Wrap the edges of the puff pastry over the brie cheese. Brush the edges of the puff pastry with some of the egg wash, so the edges stick together. If there is an excess of puff pastry, you can trim that away.

Step 7

Once the edges are secured around the puff pastry, flip it over and place it on a baking sheet or in a baking dish. I place parchment paper under mine for easy cleanup.

Step 8

Brush the top of the puff pastry with additional egg wash.

Step 9

If you are making a lattice top for your baked brie, using a lattice roller press and roll it on the remaining 1/3 puff pastry piece you set aside earlier. If the roller does not cut all the way through, use a small paring knife to ensure it is cut through to create the lattice.

Step 10

Gently spread the lattice out over the egg washed puff pastry. Brush the lattice with additional egg wash to ensure it sticks to the puff pastry below, and that it gets a shiny coat. Tuck in the edges, and trim away any excess lattice. Discard.

Step 11

Bake on the oven until deep golden brown, about 25-35 minutes. Monitor it to ensure it does not burn.

Step 12

If you want to cut a vent hole into the top, that is fine, it will allow steam to escape. Some jam may bubble out if you do.

Step 13

Allow it to rest for 5-8 minutes after you remove it from the oven, then serve!

Step 14

For any leftovers, you can seal it in an airtight container and gently heat again in the oven to keep the pastry crust crispy.