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makes 15-20 servings
1 sheet frozen puff pastry, thawed (1/2 of 171/4oz package)
1 wheel (about 17 oz) baby Brie
1 can Solo or 1 jar Baker Apricot filling
1/2 cup sliced almonds
1 egg beaten with 1 tablespoon water for Brushing
Preheat oven to 375° F. Line baking sheet with parchment paper and set aside.
Unfold pastry and lay flat on lightly floured surface. Roll out to 14-inch square. Cut out 14-inch circle and reserve pastry trimmings. Place Brie in middle of pastry circle.
Spread apricot filling around side and over top of Brie. Sprinkle almonds over filling. Brush beaten egg mixture around pastry edge. Fold pastry up and over Brie completely. Press and pinch edges to seal. Life Brie onto lined baking sheet with large spatula and brush pastry liberally all over with beaten egg mixture. Use pastry trimmings to make decorative cutouts, if desired. Arrange cutouts on pastry wrapped Brie and brush with beaten egg mixture.
Bake 25-30 minutes or until pastry is puffed and golden brown. Remove from baking sheet with large spatula and cool on wire rack at least 30 minutes. Serve warm with assorted cocktail breads and crackers.
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