8 oz salted butter, cubed then frozen (2 sticks of butter or 226g)
4 oz ice water
1 wheel of triple crème brie (at least 7 oz., no smaller), the top side's white rind trimmed away
¼ cup cherry preserves
1 egg, beaten
In a medium bowl, mix together chilled flour and butter by using your fingers to squish and flatten each butter cube into the flour until a coarse mixture is achieved.
Using a tablespoon, add the ice water 1-2 tablespoons at a time, mixing after each addition. Please note that you may need less or more ice water than is called for, it can vary any given time you make a crust. Once a crumbly sort-of dough, that is free of any dry flour but not even close to wet, comes together turn the dough out onto a piece of plastic wrap. Use your hands to form a ball and wrap it tightly in the plastic. Chill for at least 45 minutes and begin to preheat the oven to 400 degrees.
Once the dough has chilled, roll it out into a ¼” thick circle (and slightly thinner towards the edges). If the dough starts to peel away from itself or if butter spots become loose, chill the dough again for a few more minutes before you continue handling. I like to roll mine out on my silicone mat so I can easily transfer it onto a baking sheet and into the fridge if this happens.
Place the brie wheel down in the center point of the rolled dough. Using a paring knife cut a circle around the brie about 2-3” away from the wheel, saving the discarded dough for later. Cut large tabs into the circle of dough to create fold layers.
Dollop about ¼ cup of cherry preserves onto the top of the brie, careful to leave it in the center of the wheel and off of the edges.
Begin to peel each dough slice up and over the brie, working in a clockwise motion, fanning the dough around the wheel. Trim off any excess dough from each slice as needed to keep the crust manageable. It’s okay if the pattern starts to lose itself on the top, just so long as the side stays layered and tightly closed. Once you have the entire brie wrapped, use kitchen shears to trim away excess dough on top. Here you can be pretty generous with what you take away. Use your hands to cup and gently press the dough together to seal any open seams.
Roll out excess dough into a ¼” thick disc. Using mini letter cookie cutters, cut “NYE” and the year into the disc, or whatever design you want! Place the disc over the top, trimmed dough of the bake brie wheel. Press to seal. Poke tiny vents into the top of the brie through the letter cut-outs to prevent a break in the sides as the brie cooks.
Beat the egg. Using a pastry brush, apply the egg wash into every crevice and corner of the brie. Drop the oven temperature down to 350 degrees and bake for about 45 minutes, or until the crust is golden and seeps of brie and cherry escape and bubble. Feel free to turn on the broiler at the end to add a touch more color.