PAIRED WITH: Willamette Valley Vineyards Bernau Block Chardonnay
Combine eggs and milk in a mixing bowl. Whip until incorporated. On a clean working surface, prepare pastry dough by dusting with flour. Roll out to 1/8” thickness. Place the whole brie loaf on puff pastry. Brush the entire pastry with egg mixture. Then proceed to fold pastry over brie filling in all gaps. (You will have more pastry than you will need, cut excess off and use as a lattice or art on top). Make sure the brie is sealed inside of the pastry. Coat the entire outside of wrapped brie with egg mixture. Transfer to a well oiled sheet tray. Place in a 375°F pre-heated convection oven and bake for 22-25 minutes. Pastry should be a light golden brown and have puffed up in size. (Brie might escape from the pastry shell). Remove brie from the oven and let it stand for 10 minutes. Transfer to a platter and garnish with preserves on the side. (Note - if you use a large wheel of brie, cook on a metal tray that you can serve on as transfering is tricky). Serve with crackers and a nice Chardonnay. Enjoy!