Butchered Hand Brie

Instructions

• Line a baking sheet with parchment paper.
• Cut the carrots to the lengths of fingers; roughly 2 inches (5 cm) for the thumb, 3 inches (8 cm) for the pointer and ring fingers, 3½ inches (8 cm) for the middle finger and 2½ inches (5 cm) for the pinky. Use a vegetable peeler to round the tops slightly. (Use the same carrot for the thumb and pinky fingers).
• Place a sheet of puff pastry on the prepared baking sheet and arrange the Brie wheel and carrots in the center to form a right hand. Top the Brie with the raspberry jam.
• Brush the outline of the hand with the beaten egg and place the other sheet of puff pastry on top, pressing the pastry sheets together around the “hand” to seal. Using a paring knife, cut out the outline of the hand and remove the excess dough. Brush all over with egg wash. Use the knife to create small incisions to reflect knuckles and fingernails. Chill the puff pastry hand in the freezer for at least 30 minutes, up to 1 hour.
• Preheat the oven to 400°F (200°C).
• Transfer the hand to the oven and bake for 30 minutes, until the pastry is puffed and golden brown.
• Carefully transfer the hand to a platter. Using a small spoon, add a small dab of honey to top of each finger. Press the almonds onto each finger as fingernails. Use a paring knife to cut into the hand in a few places so the jam starts to seep out.
• Serve immediately with crackers alongside.
• Enjoy!