1. Lightly beat 1 egg in small bowl. Roll puff pastry into 12" square on lightly floured counter. Using 9" round plate (or pie plate) as guide, trim pastry into 9" circle with paring knife. Brush edges lightly with beaten egg. Place Brie in center of pastry circle and wrap in pastry, lifting pastry up over Brie, pleating it at even intervals, and leaving opening in center where Brie is exposed. Press pleated edge of pastry up to form rim. Wrap Brie tightly in plastic wrap and refrigerate for up to 1 day.
2. When ready to serve, adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Lightly beat remaining 1 egg in small bowl. Transfer Brie to prepared baking sheet, brush exterior of pastry with beaten egg, and freeze for 20 min. Bake Brie until exterior is deep golden brown, 20-25 min.
3. Transfer baked Brie to wire rack. Spoon jam into exposed center of Brie and let cool for 30 min before serving.
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|Serving Size: 1 Serving (283g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 17.9mg||1 %|
|Potassium 43.1mg||1 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 37.9g|
|Protein 0.2g||0 %|
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Calories per serving: 156
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