Baked Brie with Dried Fruit In Puff Pastry

Place Brie in the freezer for about thirty minutes to make it easier to handle.

In a saucepan, bring wine and fruit to a boil and remove from heat. Cool. Cut Brie in half lengthwise, so you have a top half and a bottom half.

Roughly chop fruit into 1/4 inch pieces and mix with toasted walnuts. Place mixture on bottom half of Brie, spread evenly and cover with top half.

On a floured surface, roll out thawed puff pastry to about half the original thickness or until it will cover both the top and bottom of the Brie.

Whip egg yolk and water. Place filled brie in the center of the rolled out dough and wrap brie completely, sealing overlapping dough with egg wash. At this point, the Brie may be stored in the freezer for future use. Thaw overnight in the refrigerator before baking.

For immediate use, chill for half an hour in the refrigerator. Preheat oven to 400 degrees F. Brush with egg wash. Bake on a greased baking sheet for 20-30 minutes or until golden brown.

Cool for a few minutes and serve with freshly sliced baguette or toasted croutons.