Here is one of my classic stupid questions.. I have a WEDGE of brie about 4 ounces--not a full round--that I would like to bake in puff pastry. If I attempt to do that, will it all run out while it's cooking, because there is not a full rind around the cheese?? I think that is probably what would happen and don't want to just waste both the cheese and the puff pastry. All the recipes I see call for a full round of it, but I wanted to do it just for Eric and I and a full round would be waay too much. Any other suggestions??
