Baked Brie in Puff Pastry with Cranberry Chutney

To make the chutney: Combine the cranberry sauce, brown sugar, ginger and jelly in a small saucepot. Bring to a simmer over medium heat and cook, stirring constantly, for 5 minutes to blend flavors. Remove the chutney from the heat and stir in the Tequila. Allow the mixture to cool before using.

To assemble the baked brie: Roll out the puff pastry on a lightly floured surface just large enough to wrap the wheel of brie. (You might not need to roll too much depending on the size of your puff pastry sheet.)

Freeze the wheel of brie for 15 minutes before slicing. Place the brie on a flat work surface and slice the brie in half crosswise to form two circles. Place the bottom half of the brie upside down on the puff pastry sheet. Top the cheese with 1 1/2 cups of the cranberry chutney and spread evenly over the brie. Place the other circle of brie, rind side up, on top of the cranberry sauce.

Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package. Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom. Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray. The brie can be prepared up to this point and refrigerated for 2 days before baking or frozen for up to 2 months. Be sure to bring the brie to room temperature before baking and thaw completely if frozen.

To bake the brie: Preheat the oven to 375 F. Combine the egg and water and brush the mixture over the top and sides of the pastry. Bake the brie for 30-35 minutes or until golden brown. Let stand 10 minutes before serving. Serve with crackers or crusty French bread slices.