The girls of my Catholic book club made quite a fuss over this last week. It also just might be the easiest appetizer ever.
1 sheet frozen puff pastry, thawed until foldable
1 8-oz round of brie cheese, rind and all
Jam or preserves (I used raspberry preserves)
Preheat oven to 350 degrees.
Spread a sheet of tin foil on a cookie sheet. Lay the puff pastry upon the tin foil, set the brie in the center of the pastry, and spoon enough jam over the brie to give the top a thick covering.
Fold the puff pastry around the brie and pinch it shut at the top. Curl up the edges of the tin foil so juices don't run free into your pan and bake themselves into little black strips of sandpaper.
Bake 25-30 minutes or until pastry is golden brown. Serve with crackers--I like a light wheat cracker, although when no one is looking I've sometimes eaten it straight. This recipe also has infinite variations; I'm tempted to try adding slivered almonds, and the savory version with mushrooms instead of jam sounds good too.