Let warm to room temperature, 30 minutes to 1 hour:
1 17-1/2-ounce package frozen puff pastry sheets
Unfold the two 9-inch squares and, on a lightly floured surface, gently roll out each into a 12-inch square. Center 1 sheet in a 9-inch pie pan. Top with:
3 to 4 tablespoons sweet chutney, finely chopped, or sweet preserves
Fold the pastry up and over the Brie, pleating the excess and trimming it to 1 inch over the top rim of the cheese. Cut the second pastry sheet into a circle the diameter of the Brie, using the top of the cheese box as a template. Lay the pastry circle on top of the Brie, gently roll the top and bottom edges together, and crimp to seal. Refrigerate for at least 30 minutes or up 24 hours.
Preheat the oven to 400┬░F.
Stir together in a small bowl:
1 large egg yolk
1 tablespoon milk
Using a pastry brush, gently brush the egg wash over the pastry. Bake for 10 minutes. Reduce the oven temperature to 350┬░F and bake until golden and puffy, 30 to 40 minutes. Let stand for 1 hour before serving. Serve in the pie pan or gently remove to a plate. Cut a small wedge and partially remove. Set out the Brie with a knife, surrounded by:
