Brie with Partridgeberries, Pistachios, and Honey in Puff Pastry

Today's recipe is one of my very favorite things to serve to guests as an hors d'oeuvre. Of all the times I have served it, I have never, ever had leftovers of this one. I do several variations on this recipe as well, using hazelnuts or almonds. I sometimes do it with blueberries, bakeapples, raspberries or cranberries and sometimes use maple syrup instead of the honey. I've also found that this recipe can be warmed again in a moderate oven after it has been previously baked, which makes it a great dish to bring along to a party or as a pot luck appetizer . Do not pre-bake it and try to reheat it in the microwave; you will get a soggy crust instead of a crispy one. I generally serve it on water crackers or small slices of French baguette.

1 sheet frozen puff pastry, thawed
1 small wheel brie cheese
¼ cup roasted pistachio nuts
1/3 cup partridgeberries
3 tbsp honey
1 egg + 2 tbsp water, whisked together to make an egg wash

Roll out the pastry sheet and cut it into a circle about twice as wide as the wheel of brie. The pastry must be very cold in order to work with it so, if necessary, return it to the fridge or freezer for a few minutes if it gets too warm.

Place the brie in the center of the pastry circle and cut eight evenly spaced, 1 inch slits in the crust all around the outside edge of the pastry pointing toward the center of the circle.

Top the brie with the pistachios, partridgeberries and honey. Brush the edges of the pastry with the egg wash and begin bringing the flaps of pastry over the top of the brie, to the center of the cheese. These flaps will start to overlap so that the brie becomes completely enveloped in the pastry.

At this point, you can decorate the top of the pastry with leaf shaped cut-outs of puff pastry if you desire. Brush the entire pastry with the egg wash and chill for at least an hour before baking on a parchment lined baking sheet in a preheated 375 degree F oven for about half an hour or until the pastry is evenly golden brown.
Serve with crackers or small slices of French baguette.