| 1/2 package | (17.3 oz size)Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet) |
| 1 | Egg |
| 1 tbs. | Water |
| 1 lb. | Brie cheese round |
| 1/2 c. | Apricot preserves |
| 1/4 c. | Toasted sliced almonds |
Thaw pastry sheet at room temperature for 30 min. Preheat oven to 400. Mix egg and water and set aside.
Unfold pastry on a lighly floured surface. Roll into a 14 inch square, cut off corners and make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle almonds over preserves. Top with cheese round. Brush edges of circle with egg mixture. Fold 2 opposite sides over cheese. Trim pastry to 2 inches from the edge of the cheese round from the remaining sides. Press edges to seal. Place seam-side down on baking sheet, brush with egg mixture.
Bake 20 minutes or until golden. Let stand for 1 hour. Serve with water crackers.
You can use any flavor preserves and any nut.