INPUT ARTICLE: Article: Make sure that the baking rack is in the middle. It if isn't, adjust the rack before preheating the oven. It will take 5 to 10 minutes for your oven to reach the required temperature. Place a sheet of parchment paper on top of a baking sheet. If you do not have a baking sheet, you can use an oven-safe dish made out of glass or ceramic instead—just make sure that it is large enough to fit the cheese. Choose a younger cheese, or look for something that says "double cream" on the label; stay away from anything that says "triple cream." If your cheese came wrapped in paper or plastic, remove the wrapper and discard it. Leave the white rind on the cheese. Spread some flour on the surface you will be working on before setting down the puff pastry. Lightly dust the surface of the pastry, and roll the pastry out using a rolling pin. You want the pastry to be 1 to 2 inches (2.54 to 5.08 centimeters) larger than it originally was. If your puff pastry is frozen, you will need to thaw it first. This will take 15 to 20 minutes. Do not try to unfold frozen puff pastry, or you may break it. The pastry will be much larger than the brie, so you will have to trim it down with a knife. Leave enough of the pastry so that you can fold it over the brie without stretching it. Consider saving the scraps of left-over puff pastry. You can use mini cookie cutters to cut shapes out of them, and place them on top of the brie, after you wrap it. Once you have chosen what sort of filling you want, spread it over the top of the cheese. Do not spread the mixture over the entire surface; stop within ½ inch (1.27 centimeters) of the edge. If you go too far, the mixture may seep out and tear the pastry. Here are some suggestions for the filling.  To make a simple, sweet filling, you will need, raspberry jam or other fruit jam, brown sugar and ¼ cup (56.25 milliliters) maple syrup.  To make a sweet and savory brie, you will need 2 tablespoons chopped pecans, ¼ cup dried cranberries (30 grams), and 2 tablespoons honey.  You can also stuff your brie instead. Slice the brie in half, creating two disks. Press some red, sliced, seedless grapes down onto the cheesy side of the bottom disk. Add 1 teaspoon of fresh, minced thyme, and ½ teaspoon of fresh, minced rosemary on top of the grapes. Put the top disk down onto the grapes and press down lightly, creating a sandwich. Place the brie down onto the pastry sheet.  Slice the brie in half and spread a fruit jam over one of the halves. Put the two halves back together and place them back onto the pastry sheet. In a cup, mix 1 egg with 1 tablespoon of water using a fork. Then, apply a thin layer of egg wash to the surface of the pastry sheet with a brush. This will help "glue" the pastry when you fold it over the brie. Do not apply too much egg wash, or you will make the dough soggy. Fold the edges of the pastry over the top of the brie. You can overlap them and make little pleats, or you can simply gather them together and twist them like a candy wrapper. If you twist the dough, tie it off with a piece of baker's twine.  If you accidentally cut too much of the pastry off and don't have enough pastry left to cover the brie, do not stretch it. Instead, use the scraps left over from cutting the pastry to patch up the hole. To help the steam escape during baking, consider poking holes into the top of the pastry using a fork. This will help give the pastry some shine. Use a brush and apply a thin layer over the top of the bundle. If you have any leftover pieces of pastry sheet, you can cut small shapes out of it using mini cookie cutters. You can use any shape you want, but leaves will look the most festive. Stick the shapes onto the pastry bundle and lightly brush them with some egg wash. Let it bake for 15 to 20 minutes, or until the pastry turns a golden brown. Baked brie tastes best when it is served warm. You can serve the brie with crackers or sliced bread as an appetizer. For more serving suggestions, refer to the section in this article on serving the brie.

SUMMARY: Preheat the oven to 375°F (190°C). Prepare a baking sheet. Purchase some brie and unwrap it. Roll out the puff pastry. Place the brie in the middle of the puff pastry. Make and spread the filling on top of the brie. Brush the surface of the pastry with egg wash. Cover the brie with the pastry. Brush the top of the pastry bundle with egg wash. Consider decorating the pastry bundle. Place the brie onto a baking sheet and transfer it into the oven. Let it cool for 5 to 10 minutes, then serve immediately.

INPUT ARTICLE: Article: Choose one type of paper in a standard size. It could be blank or lined, plain white or colored, depending on your preferences. Stack these sheets together, making sure that they are all perfectly lined up and the edges are even.  Try printer paper for a quick and simple notebook. Use sheets of colorful construction paper, measuring the same dimensions, if you want a more durable scrapbook-style notebook. You could use drawing paper for a sketchbook. If you’re using letter-sized paper or something similar, the long edge on the left will serve as the spine. Line up the stack of paper and cover sheets so that the left edges are perfectly aligned. Insert the whole stack into a 3-hole punch and press it down to create the holes.  If you’re using a handheld hole punch, feel free to create as many holes along the spine as you’d like. You may want to use a pencil and ruler to mark out the placement of the holes beforehand so they’re evenly spaced. Push the stack in as far as it will go into the 3-hole punch so that the edges of the paper press up evenly against it. Feel free to add stickers, photos, gems, or anything else you can think of to decorate your notebook’s cover.  Place a smaller piece of paper in the center and use this as a label or title card for your notebook. If you prefer, leave the front cover blank and use it as a canvas for doodles.

SUMMARY:
Stack up a few sheets of the same type of paper for your pages. Use a 3-hole punch to create 3 holes along the spine. Add embellishments to decorate the cover of your notebook.