Equipment

• Preheat the oven to 400ºF. Line a half sheet pan with parchment paper and set it aside.
• Carefully unfold the puff pastry on a lightly floured counter and roll over it gently with a rolling pin just to even out the seams.
• Use a 3-inch round biscuit cutter to cut 20 puff pastry circles. Place half of them on the prepared pan.
• Brush the pastry circles that are on the pan very lightly with the beaten egg. Position one brie round in the center of each of the circles.
• Roll the remaining pastry circles gently until they are about half an inch wider in diameter than they were when you cut them. Drape one circle over each round of brie.
• Use your fingers to smooth the pastry over and down each brie round. Use a fork to crimp the top pastry round into the bottom one, sealing them together.
• Lightly brush the pastry packages with the beaten egg and bake for 15 minutes, or until the puff pastry is lofty, golden-brown, and flaky.
• Remove the pan from the oven and let it rest for 3 minutes before transferring the brie en croute to a serving plate with one or more varieties of jam. Garnish with rosemary, thyme, or parsley, and pomegranate pips, if desired.