Elegant Baked Brie

ELEGANT BAKED BRIE

1/3 cup red pepper jelly
1/4 cup sweetened dried cranberries
1/4 tsp. chopped fresh rosemary
1 whole round Brie cheese, about 13 oz., 5" diameter
1 sheet (half of 17.3 oz. pkg.) frozen puff pastry dough, thawed
1 egg, lightly beaten
Rosemary sprigs, optional
Apple slices, Champagne grapes, raspberries and star fruit slices, optional

Preheat oven to 400 degrees. Coat jellyroll pan with cooking spray. Combine jelly, cranberries and chopped rosemary; reserve. Trim and discard rind from top of Brie. On lightly floured surface, roll dough into 12" square. Transfer to pan. Place cheese, trimmed side up, in center of dough; spread top with reserved cranberry mixture. Bring corners of dough up and over top of cheese. Tightly press edges onto dough-covered side of cheese to seal completely. Pinch excess dough together in center of top of cheese and twist to seal. Pull corners of dough out to form decorative top. Brush with egg; insert rosemary sprigs into top. Bake 20 to 25 minutes or until golden. Let stand 1 hour. Transfer to plate. If desired, garnish with rosemary sprigs and fruit. Makes 16 servings.