dough is too sticky, chill it in the refrigerator for an
hour or overnight.)
- Place a pizza stone (or a baking sheet, but a pizza
stone will bake the bottom better) in the cold oven and
preheat the oven to 400°F. - Place the dough on a greased sheet of parchment
paper and pat it out with your hands to form a large
circle, about 10 inches in diameter, or a rectangle,
about 8 by 10 inches. This dough may be hard to roll
out, but it is very forgiving. Shape the dough around
the Brie. - Transfer the wrapped Brie on the parchment
paper to the hot stone in the oven. Bake for 10 to 12
minutes, until the crust is golden brown. - Spread the cherry jelly all over the top of the
baked Brie. Garnish with chopped pecans and parsley,
if desired. - This dish is best served fresh, but any extras can
be stored in an airtight container in the refrigerator for
up to 3 days. Reheat in a preheated 350°F oven or
toaster oven for 5 minutes or until the cheese is melted.
note: You can find citric acid in natural food stores. It