Brie en Croute
1 3-oz. package cream cheese (room temperature)
1/4 c. butter, softened
3/4 c. all-purpose flour, sifted
1 4 1/2 oz. package brie, whole with its skin intact
1/2 tsp. sesame seeds
1 egg yolk mixed with
1 T. water
In medium bowl, cut cream cheese and butter into flour with a pastry blender or two knives as you would for any pastry, until the granules are the size of small peas. Press pastry into a ball; wrap in foil, and refrigerate for 1 hour or more. Divide dough into two pieces and roll each about 1/8-inch thick, cutting one about 6-inches around and one about 8-inches around. Set the whole, round brie on the smaller pastry round. Fit the larger round over the top and fold it under the bottom, pressing it together and twisting or crimping all around the edge. Decorate with pastry scraps. Brush entire pastry with 1 egg yolk mixed with 1 T. water. Sprinkle with sesame seeds over the top and refrigerate. To bake; Heat oven to 400 degrees and bake about 20 minutes or until golden brown. Let stand for a few minutes before serving.
From the January 1983 issue.