* I place the Brie in the freezer just to firm up not to be completely frozen. This way it is easier to slice in half.
** It is extremely important to brush each fold of the puff pastry with egg to seal the cheese inside and prevent it from leaking to your oven pan.
*** You might as well line your pan with foil then spray the foil.
**** I highly advise you to let it cool for a 10 to 15 minutes before serving it. This gives the melted cheese just a little time to firm up — it will still be gooey and scoop-able, but no longer molten lava burning mouths.