BAKED BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

FOR THE CRANBERRY SAUCE:
1 pounds fresh or thawed frozen cranberries (about 4 1/2 cups), picked over
1/4 cup red-currant jelly
3/4 cup Demerara or light brown sugar
2 tablespoon fresh lemon juice
2 tablespoon Kirsch or brandy
FOR THE BRIE:
1 wheel (2-pound) firm brie (rind intact), chilled
2 pack (17 1/4-ounce) frozen puff pastry sheets (4 pastry sheets), thawed
1 large egg, beaten lightly

TO MAKE THE CRANBERRY SAUCE:
In a large saucepan simmer sauce ingredients, stirring frequently, until thickened, about 20 minutes. Transfer sauce to a heatproof bowl and cool. Cranberry sauce may be made 1 week ahead and chilled, covered.

TO PREPARE THE BRIE:
Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds, pressing scraps together as necessary. Press thumb deep into middle of each round to form a small indentation and fill each cavity with about 1 teaspoon cranberry sauce, reserving remaining sauce. Chill cheese rounds on a baking sheet.

On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds. Transfer pastry rounds to another baking sheet and chill. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds (there will be pastry left over). Transfer pastry rounds to a third baking sheet and chill.

On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet.

Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes.*

WHEN READY TO BAKE:
Preheat oven to 425 degrees F. and lightly grease another baking sheet.

Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. Cool Brie on baking sheet on a rack about 10 minutes.

TO SERVE:
Serve Brie warm with reserved cranberry sauce.

*TO MAKE AHEAD:
Brie may be prepared up to this point 1 day ahead and chilled, covered loosely. Cranberry sauce may be made 1 week ahead and chilled, covered.

Serves 10 as a first course
Adapted from a recipe originated in Cody's Wine Bar & Restaurant, Windsor, England; Gourmet December 1995