Sweet Baked Brie Recipe

This recipe is from Lynn in my SASSSC Stamp Swap Club. She cut this recipe in half for our club meeting. She also recommends trimming some of the casing of the brie (top and bottom) prior to ading to pastry.

1 - 11x17 sheet of frozen puff pastry (thawed)
1-pound wheel of Brie cheese
2 tablespoons of raspberry jam
1/4 cup sliced almonds toasted
1 egg, beaten with a spash of water
1 box water cracker ( got those at HEB in the wine area)

Preheat oven to 350 degrees. Spread the puff pastry on the counter and roll it to 1/8inch thick. Trim a few inches of the dough off the ends to square it off (save the scraps).

Cut the Brie through the equater into two pieces and place one half on the puff pastry, cut side up. Spread the jam on the cheese and sprinkle the toasted almonds (see below). Replace the other half of the Brie on top.

Wrap the dough up an over the Brie to encase it.

Place on nonstick baking sheet (or use parchment paper), seam side down, Cut designs from the scrap of dough and put on top.

Brush entire thing with the egg wash.

Bake for 18-20 minutes, or until golden brown.

*****Instructions for toasting almonds*****
Toast nuts in a dry skillet over medium-high heat for 6-7 minutes, stiring constantly until golden. Remove from pan immediately as they will continue to cook in a warm pan. Cool completely before adding to cheese.