Then you’re going to want to clean off your iPhone lens and begin folding the pasty dough on top of the brie. You should do this the way I did it, like a super-genius food-artist (just pull the 4 corners of the dough in clockwise). Alternatively, fold it on top any way you like. Whatever works for you.
As you can see, this is heartbreakingly beautiful. You’re then going to glaze it by brushing an egg over it. I take it there is some paintbrush like apparatus for brushing eggs on things. Well, there isn’t in my apartment. I used a makeup brush from Sonia Kashuk. Don’t worry! It had never been used before. Its role is now “being for glazing things.” Here it is. Fulfilling its role.
I think life worked out well for that little brush.
And then I put the brie in the oven – on a greased cookie sheet. They said you could use a shallow dish, but there are no shallow dishes in my apartment. There’s really only a cookie sheet. One. Only one. I left it there. For 25 minutes. And then this came out!
If I were to give you one piece advice, I would say: pinch the dough a little tighter around the top. Still, it was delicious.
If I were to give myself one piece of advice it would be: if you are going to keep up this cooking thing, Jennifer, you are going to need to buy some kitchen utensils. What should I buy? Is there an advantage to having a real rolling pin/egg brush/not just substituting whatever I can find around the house?