Serve this decadent dish with plain crackers (water crackers are ideal), and plenty of cocktail napkins. When cut, the melted brie oozes from the flaky pastry, making for an impressive (but less-than-tidy) appetizer.
For an even more luxurious, perfectly silky Brie en Croute, go rindless. Start with chilled brie. Trim and discard the rind and cut the paste into pieces. Mound the chopped brie in the center of the pastry, then proceed with the recipe.