Apricot-Almond Baked Brie
1 piece frozen puff pastry dough
1 lb round of Brie
1 cup Traina California Julienne-cut or diced Apricots
½ cup water
¼ cup sugar
½ cup Sliced Toasted Almonds
Simmer apricots in water until fruit reaches spreading consistency -approximately 10 minutes. Drain well. (Add splash of Amaretto when cool.)
Gently roll puff pastry large enough to wrap Brie.
Place Brie in center of the dough, spread Apricot filling over Brie and sprinkle with toasted almonds.
Gather and secure dough at top. Egg wash dough.
Bake at 400˚ for 25 minutes until golden brown and puffed. Top with slivered almonds. Serve immediately with warm baguette slices or crackers.