Notes: Serves 8-10. It is best to use a firm, fairly unripe Brie for this recipe. Unripe Brie is generally a younger and firmer brie. The core will be more solid than soft. An overripe Brie will be softer & slightly runny.
Roll the puff pastry into a 12-inch square on a lightly floured counter. Trim the pastry to a 9-inch circle with a knife or baking round. Brush the edges with the egg wash. Place the brie in the center of the pastry circle. Press the edge of the pastry up into a rim, leaving a circle of exposed brie in the center on the top. Brush the exterior of the pastry with eggwash and transfer to a parchment-lined baking sheet. Freeze for about 20 minutes.
Heat the oven to 425 degrees. Bake the cheese on a middle rack until the exterior is a deep golden brown, about 20 to 25 minutes.
Transfer to a wire rack to cool. Spoon the FCFC Sweet Red Pepper Relish into the exposed center of the Brie. Cool for about 30 minutes before serving with crackers.