It's really good, LN. You wrap a round brie in a pastry sheet, matching all the ends. Then you put it in the oven, end side down, until the pastry browns. When you take it out of the oven, put a vertical slice in the top to allow it to vent. Do this about 20 minutes or so before you serve it so that you avoid the "brie lava" that I experienced. It's a very simple thing to serve your guests and it's more impressive than plain cheese and crackers.