Delicious and gooey, this baked brie/brie en croute is the perfect appetizer for a Southern holiday.
Dust your counter with a small amount of flour and unwrap your puff pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry until you have a large rectangle.
With a pastry brush or a paper towel, lightly moisten the edges of the puff pastry with the beaten egg and use your hand to gently press the edges against the brie and neaten up the sides.
Brush the pastry all over with the beaten egg, making sure to coat the sides and folds but don't let the egg puddle underneath.
Allow to cool 5 to 10 minutes. Don't cut into it too early-- it will be molten hot.
If you baked it in a pie plate, serve straight from the plate. Make sure it isn't still too hot.
Arrange sliced baguette or crackers around the brie and serve while still warm.