i'm making a baked brie for the first time today and went through the great thread below, and i have some questions--
i'm topping with cranberry sauce as suggested in the thread i've linked. i got my cranberry sauce ideas from this board as well--what an incredible resource. (thanks all, for tips you posted months ago).
1. puff pastry or no?
2. if so, how? i've never worked with puff pastry before, and have to say that i'm daunted. any tips for a complete novice would be very appreciated.
3. cut the top of the wheel of brie and put the topping there (seems unnecessary to me)? slice the wheel in half and put stuff in the middle? leave the brue intact and plop the sauce on top?