Melted, gooey brie encased in puff pastry is a classic for a reason.
Be gentle and try not to stretch thepuff pastrytoo much as you wrap and pleat it around the brie.
Overlapping the pastry slightly is fine, but avoid stretched or excess pastry on top of the brie.
Photo:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Simmer, stirring occasionally, until liquid glazes jammy onion, 8 to 10 minutes.
Spread onion on a large plate and refrigerate until cool, about 15 minutes.
Preheat oven:
Preheat oven to 400F.
Line a baking sheet with parchment paper.
Unfold puff pastry sheet on a floured work surface.
Using a floured rolling pin, roll pastry into an 11-inch square.
Transfer pastry to prepared baking sheet and place Brie in center of pastry.
Spoon onion jam on top of Brie.
Pleat pastry:
Brush pastry circle lightly with egg; reserve remaining egg.
Pleat sections of pastry over Brie, pressing gently to adhere.
(Or refrigerate, covered, for up to 24 hours.)
Brush on egg wash:
Brush outside of pastry generously with remaining egg.
Bake until pastry is puffed and golden, about 30 minutes.
Let cool:
Let cool for 20 minutes before cutting.
