On Thu, 14 Sep 2006 12:43:22 GMT, "pfoley" >
wrote:


>But I would think it would not be soft enough after baking and would puff
>up, leaving spaces around the cheese. Does that ha ppen?
>

No. Puff pastry works very well. I put the bree on the appropriate
size pastry and top it with cranberry relish and walnuts or pecans.
Wrap it up and seal it with wet fingers. Pears go well with bree
also. It's a very simple method. I'm sure you could adapt it to
individual portions also.

Lou