Another low on the difficulty – high on the delivery appetizer. All you do is wrap a wheel(any size) of brie in a thawed sheet of puff pastry and bake until golden. 

Ingredients:

• 1 sheet puff pastry, thawed
• flour, for rolling
• 1 round brie cheese (8 to 12 ounces, 5- to 7-inch diameter)
• 1 large egg, beaten
• optional variations
• baguette slices or crackers

Directions:

1. Preheat the oven to 400°.
2. Place an oven rack in the middle position.
3. Dust your counter with a small amount of flour.
4. Unwrap your puff pastry and place it on the counter.
5. Rub your rolling pin with a little flour. (What, no rolling pin – use a wine bottle or other round container)
6. Roll the puff pastry until it measures roughly 11 inches by 11 inches.
7. Place the round of brie in the middle of the pastry.
8. Top with any optional extra toppings, if using.
9. Fold the corners over the brie, forming a neat package.
10. Use your hand to gently press the edges against the brie and neaten up the sides.  If you ended up wheel that’s too large for the pastry to totally wrap the wheel, just bunch the pastry inwards as well as you can; leave the middle exposed and call it “rustic.”
11. Transfer the wrapped brie to an oven proof dish or pie plate. If the pastry has warmed and is no longer cool to the touch at this point, place the tray in the fridge for 10 minutes, or until you’re ready to bake (even the next day)and serve.  Brush with egg wash just before baking.
12. For a shinny, golden brown crust brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.  It can be baked without the egg it just won’t be shinny.
13. Bake until golden-brown, 35 to 40 minutes.
14. Allow to cool 5 to 10 minutes: This gives the hot cheese time to firm up a little and not burn your guests.
15. Arrange sliced baguette or crackers around the brie and serve while warm.

Baked Brie Variations:
Top with a few spoonfuls jam or preserves, like raspberry jam, apricot jam, or jalapeño jelly.
Top with honey and nuts: especially almonds, walnuts or pecans.
Top with a few spoonfuls of store-bought or homemade cranberry sauce.  (whole berry, not jellied)
Slice or chop any tart baking apple and cook with butter over low heat until soft and warmed through. Scoop on top of the brie.
Slowly caramelize one onion over low heat until very brown, soft, and sweet-tasting. You can stir in a few teaspoons of brown sugar or balsamic vinegar if you like. Scoop over the brie.
Caramelize one onion and add chopped or sliced mushrooms in the last half of cooking.

Serves: 10 to 12

Source:   thekitchn.com