Baked Brie Recipe Easy and Quick

I make this up and take it to pot luck parties whenever I need to contribute an appetizer. I bake it at the party so it is nice and hot and the cheese is melted perfectly. It does not take a lot of work and it is always a big hit. Ingredients: 1 frozen puff pastry sheet (from a 17 ounce Pepperidge Farm package) 2-3 tablespoons butter 2 garlic cloves peeled and whole, not chopped 1 8 ounce slice or wheel of Brie cheese 2-4 tablespoons honey to taste 1 box of crackers Directions follow below.... Take one of the two frozen puff pastry sheets and thaw it on your kitchen counter for about 30-40 minutes. Briefly sauté the whole peeled garlic cloves in the butter in a small skillet just long enough to infuse the butter with the garlic. Throw out the cloves when done and remove the skillet with the butter from the heat and set it on a cool part of the stove. Spray a baking sheet lightly with some cooking spray, or grease it lightly with butter. Lay the defrosted puff pastry sheet in the middle of the baking sheet, then place the Brie in the middle of the puff pastry sheet. Drizzle the still warm garlic butter over the Brie and spread it around on the Brie with the back of a spoon. Draw up the corners of the puff pastry sheet to cover the Brie, and press the corners/ends to make a seal. This does not have to look perfect, just close all the gaps. Then flip the covered Brie over so that the corners are tucked out of sight and the top of the pastry sheet has no seams. Finally, drizzle the honey over the top of the pastry sheet and put it in a preheated oven at 375 degrees for about 30 minutes until it is browned beautifully. Serve it warm with sturdy crackers like Triscuits. Optional: Spoon on some apricot or raspberry jam or preserves right after the garlic butter or else skip the butter altogether. You can increase the size of this recipe by using a larger 1 kilo (2+ lbs) wheel of Brie and two pastry sheets instead of one. Double the butter and garlic in that case. Another last step option is to brush the pastry with a mixture of a beaten egg and a dash of water. This will give a sheen to the look of the finished dish.