1 14 oz Brie round (not sliced)
1 Pepperidge Farm pastry puff
1/2 cup Seedless raspberry jam
Carefully unfold thawed puff pastry onto a sheet of parchment paper. Using a rolling pin slightly to diminish creases. Spoon raspberry jam into the center of the pastry. Place brie wheel on top of jam. Bring pastry around brie joining it on the bottom side. Remove any excess pastry. Flip brie so that the jam side is up. Use remaining dough to form a design of grapes or leaves on face of brie if desired. Using fork, make 4-6 pricks around the top of the brie. Place the brie on a cookie sheet and bake at 450 ro 8-12 minutes until the brie is browned. Serve immediately or freeze and warm in microwave before serving.
(from McKinney Woman. Article by Lorie Fangio)