Brie and Cranberry Sauce in Puff Pastry

My family tends to make a big batch of cranberry sauce for Thanksgiving each year. Though we'll eat most of it, there's always some left over. Making this brie in puff pastry is a great, festive appetizer and uses up cranberry sauce that might not otherwise be eaten. Use your favorite cranberry sauce for this recipe.

1 sheet puff pastry, thawed
1 round of brie (14 or 15 ounces)
3 to 4 tablespoons cranberry sauce
1 egg, beaten

Preheat your oven to 400F/200C. Roll out your puff pastry to about a 16"x19" rectangle. Cut out 2 circles, one about 8.5" and one about 7". Place the cheese in the middle of the larger dough circle. Place the cranberry sauce on top of the cheese. Lift the sides of the pastry up and over the top of the cheese, brush some of the egg over the edges of the dough. Place the smaller dough circle on top of the cheese and cranberry sauce. Press the dough around the edges to seal. Brush the sides and top of dough with egg. 

If desires, cut out decorations with the leftover dough and place on the puff pastry and brush with egg.

Bake for 20 to 25 minutes, until golden brown. Allow to cool for 30 to 60 minutes before serving.

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