PASTRY WHEEL RECIPES

Steps:

• Preheat the oven to 400°F (200°C).
• Using a large chef's knife, cut the white rind off the top of the wheel of Brie and discard. Put the disk into the freezer and at the same time pull out the sheet of puff pastry. Allow the puff pastry to thaw until it is pliable but still cold, about 30 minutes.
• Roll the puff pastry to a 14-by-14-inch (35.5-by-35.5-cm) square. Using a pizza cutter or knife, cut a 1/2-inch (1.3-cm) wide strip from one edge of the pastry. Transfer the dough to a parchment-lined baking sheet. Place 1 tablespoon (20 g) of the preserves at the center of the pastry and then the frozen Brie wheel. Top with the apple and cinnamon, then dollop the remaining 2 tablespoons (40 g) of preserves on top. Gather the four corners of the dough, one at a time, across the Brie to enclose it completely. Tie a simple knot with the strip of dough to make a purse.
• Brush the entire top and sides of the purse with the egg wash. Sprinkle with salt and pepper. If at any point the pastry seems like it's melting or too soft, put it in the freezer for 5 to 10 minutes before continuing. Make sure the pastry is well chilled before baking.
• Bake on the middle rack of the oven for 30 to 40 minutes, turning the baking sheet halfway through, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm. 

Steps:

• Heat the oven to 200C/fanC180/gas 6.
• Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
• Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
• Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
• Bake for 25-30 mins until crisp and golden. Serve warm or cold.