Directions

1. Preheat the oven to 425°F (220°C) and brush the Large Round Stone with oil.
2. Trim the rind off the top of the brie.
3. Unroll one sheet of puff pastry onto the stone. Place the brie in the center of the sheet. Spoon the jam on top of the brie.
4. Brush the dough with melted butter. Unroll the second sheet of puff pastry and place it on top, turning the sheet so the long and short sides are alternating.
5. Press the sheets of dough together and gently push out any air around the brie. Poke holes with a fork or knife in the top of the crust covering the brie to vent.
6. Using a knife or pizza cutter, trim the edges of the pastry around the stone to create a circle. Use the scraps to make extra twists and place them on a baking sheet.
7. Cut the circle of dough into 16 strips, starting at the edges and leaving ½" (1 cm) around the brie. Twist each strip.
8. Place a sprig of rosemary on each twist (or every other twist) and one in the center. Brush all of the dough with butter.
9. Bake the extra twists for 16–18 minutes, and the brie for 20–22 minutes, or until golden brown.
10. To serve, cut the top off the center of the pastry and tear the twists off to dip into the cheese.