This recipe is easier than you think.
1 Wheel of Brie (8 or 12 oz.)
1 - 1 1/2 Sheets of Pastry Dough
1/2 cup Haht Jam!
1 tsp flour
Sprinkle of cayenne pepper
Any kind of fruit or garnish
Preheat the oven to 425.
Sprinkle flour on counter or cutting board so the thawed dough doesn't stick. Put 2 tbs of Haht Jam! in the center of the dough. Place the wheel of cheese on top of the jam and move it around until the jam is spread out under the cheese. Pour the rest of the jam on top of the cheese and with a spoon or knife, spread the jam evenly over the sides and top.
Stretch the dough up and over the cheese to cover it. If you see that the dough doesn't touch at the center, cut a circle the size of the cheese and place on top. (Note: sometimes the dough puffs out and exposes the cheese. This doesn't matter, but a closed top looks nicer if serving to guests.)
Scramble the egg and brush a little bit on the the top and sides of the dough. You only need a little bit. Then, sprinkle a pinch of cayenne pepper to taste to add an additional spicy kick.
Bake at 425 for 25-30 minutes. Take a look at the dough and decide if it needs to bake a little longer. If so, lower the heat to 375 and bake 5-10 minutes longer at MAX - watch it closely during this time so you don't burn it.
Take out and let sit for 10 minutes.
Serve with fruit and or crackers. Include a side of the Haht Jam! for dipping or put another tablespoon on top before serving. You will impress yourself with this one.