Puff Pastry Wreath with Brie

Heat oven to 400°F.

Place pastry on lightly floured board or surface.

Cut pastry with 3-inch leaf-shaped cookie cutter dipped in flour to prevent sticking to make about 24 cutouts.

Place cheese on ungreased cookie sheet; arrange pastry leaves in circle around cheese.

Remove cheese. Cover and refrigerate pastry wreath 5 to 10 minutes.

Beat egg and milk with fork or wire whisk until well blended.

Brush egg mixture on top of pastry wreath; sprinkle with chopped rosemary.

Bake 15 to 18 minutes or until golden brown. Carefully remove pastry wreath from cookie sheet; place on serving platter.

Make impression in top of cheese about 1/4 inch deep with leaf cutter; remove cutter. Gently scrape and remove rind from leaf design, using spoon.

Place cheese on ungreased cookie sheet.

Bake cheese 8 to 10 minutes or until cheese is soft and partially melted.

Place cheese in center of pastry wreath.

Garnish with rosemary sprigs, currants and bay leaves.