Step 1

If your pastry is frozen, you will need to thaw it first. This will take 15 to 20 minutes. Do not try to unfold frozen pastry, or you may break it.

Step 2

Preheat the oven to 190°C/375°F.

Step 3

Carefully remove the phyllo roll from the plastic sleeve. Unroll the phyllo sheets and place them between two lightly damp kitchen cloths.

Step 4

In a small bowl, melt butter (if using, I used just olive oil) and combine it with olive oil.

Step 5

Using a pastry brush, brush the top of each sheet thoroughly, very generously, with the melted butter and olive oil mixture.

Step 6

Roll out the puff pastry until it's large enough to wrap your entire wheel of Brie. The pastry will be much larger than the Brie, so you will have to trim it down with a knife. Leave enough of the pastry to fold it over the Brie without stretching it.

Step 7

Note: Consider saving the scraps of left-over puff pastry. You can use mini cookie cutters to cut shapes out of them and place them on top of the Brie after you wrap it.

Step 8

Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the flour. Coat a rolling pin with a little flour and on the lightly floured work surface, roll out the puff pastry.

Step 9

To make this with a 230g/8-ounce can of refrigerated crescent roll dough instead of puff pastry, unroll the dough and carefully tear along the perforations to form 2 rectangles. Pinch the remaining perforations together, so they won't break apart as you work with the dough. One rectangle should be enough to encase the Brie, but use all or part of the second rectangle if you’d like to patch or decorate any spots.

Step 10

Remove any plastic packaging.

Step 11

Use a sharp knife to carefully cut off the top rind of the cheese.

Step 12

Place half of the Brie (rind-side down) onto the pastry dough.

Step 13

You could keep it simple and just wrap and bake.

Step 14

I like to add fresh fruits (such as diced apple and pear or even a fruity jam), herbs (such as thyme), a crunchy element (such as pecan or walnuts), and something sweet (such as a drizzle of honey or maple).

Step 15

You can top it with all the goodies you like. See Variations of flavours and foods to pair with Brie for inspiration.

Step 16

Once you have chosen what sort of filling you want, spread it over the top of the cheese.

Step 17

Place the other half of the Brie (rind-side up) over the toppings.

Step 18

Fold the corners of the dough over the Brie, forming a neat package and cutting off excess of the dough. Use your hand or a fork to gently press the edges against the Brie and neaten up the sides.

Step 19

Note: Do not stretch if you accidentally cut too much of the pastry off and don't have enough pastry left to cover the Brie. Instead, use the scraps leftover from cutting the pastry to patch up the hole.

Step 20

Note: You can have the corners face up to give a prettier design. This way also allows more room for the dough layers to separate during baking for a light and flaky texture.

Step 21

Then brush the exposed pastry with the egg mixture. Be sure to get the sides and around the folds to help it stick together. Try not to let the egg puddle under the Brie.

Step 22

The egg proteins turn a deep golden-brown colour, and the fat in the eggs leaves a glossy shine. It makes for a stunning presentation.

Step 23

Note: I add 1 egg to 1 tablespoon of water to slightly thin out the consistency when applying.

Step 24

Use a sharp paring knife to add shallows scores on top of the puff pastry. This process creates little vents for steam to escape and prevents the layers from getting too high during baking.

Step 25

Place the wrapped Brie on the baking sheet (lined with parchment paper) or pie plate.

Step 26

Bake your Brie at 190°C/375°F for about 30 minutes, or until the pastry is deep golden-brown and the Brie is oozing.

Step 27

The cheese in the centre will be like a molten lava cake, so wait about 5 to 10 minutes before serving. You don’t want any burnt taste buds! It will stay scoopable for about 45 minutes. The pastry acts as a little protective jacket to keep it warm longer.

Step 28

Note: This gives the melted hot cheese time to firm up a little— it will still be gooey and scoop-able but no longer molten lava burning mouths.

Step 29

Use the parchment paper to transfer the Brie to a serving plate.

Step 30

If you baked it on a pie plate, serve straight from the plate, but double-check that the plate has cooled enough to handle.

Step 31

Slices of crostini, baguette or crackers.

Step 32

Candied walnut or pecans.

Step 33

Fruit like pears, apples, figs, or strawberries.