This hors d'oeuvre should be served warm.
Cut the puff pastry sheet in two pieces, one with 1/3 of the dough and the other with 2/3 of the dough. The smaller piece should be slightly larger than the cheese. Pull up the bottom piece of puff pastry so that it comes up the side of the cheese a little bit. Paint the part that comes up the cheese with egg wash. (One egg whisked with 1/3 cup water.) Place the larger piece of dough over the cheese, pushing the edges underneath the bottom layer of puff pastry. Paint the pastry generously with an egg wash and refrigerate 30 minutes. Remove and paint again. Bake at 400F until pastry has risen and is richly browned. Allow to cool 20 minutes before serving.
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Cajun Country -- New Iberia, Louisiana