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You will need:
1 package frozen puff pastry, thawed
1 Small wheel Brie Cheese (the one pictured here was perfect for the four of us, but I used a bigger size for my book group)
1 small jar apricot preserves
1 bag slivered almonds

You can trim, or not trim your brie. I like to trim it.

The package of pastry should have two sheets in it. Place one sheet on top of the other one and roll them out into a 14 inch square.

Take the cover of the Brie and press it lightly onto the puff pastry. This will give you a guide for placing your ingredients.

Sprinkle a layer of almonds onto the puff pastry.

Spoon some apricot preserves onto the almonds. We made the layer about 1/4 inch thick.

Place the Brie wheel on top of the apricot preserves.

Pull the corners of the puff pastry up around the Brie. Trim off excess dough and then put a bit of water on your fingers and then onto the dough to help seal the seams.

Flip the brie pastry over and place seam side down onto a piece of parchment paper on a cookie sheet. Brush the top of the pastry with an egg wash (one egg whisked with a tablespoon or two of water) and place some decorative cutouts (from the leftover puff pastry) onto the brie.

Finish by brushing the entire puff pastry with the egg wash. Bake at 350 degrees for approximately 25 minutes. To keep from browning too much, we tented aluminum foil over the Brie for the first 15 minutes. After 25 minutes, I thought it could use a little more time, so I bumped the temperature up to 400 degrees and kept an eye on it for another 5 to 10 minutes. I really don't think 25 minutes is quite long enough to get the brie nice and soft.

Remove from oven and Viola! Serve with crackers while still warm. This is YUMMY, Yummy!!! I promise, you will love it.

Blogged about here.