Puffing up the brie!

I have written about baking brie in the past using crescent rolls as the outside layer. This time, I decided to use puff pastry as the Big Guy found me a cool Fleur de Lis cookie cutter to jazz up the top of my brie.

I picked up my brie at my local store and stopped by the Tower Grove Farmers Market to visit our friend at Larder & Cupboard for another batch of her Peach Bourbon jam. I adore this jam in my brie as it really highlights the creaminess of the brie.

Once I got home it was a matter of putting it together. It was fun to use the extra pastry to cut out the Fleur de Lis pattern for the top of my baked brie. It truly elevated dinner into a special event complimented with a lovely Pinot Noir Rose wine. Heaven!