Prep Time | 15 min Total Time | 60 min Servings | 8
1 piece frozen puff pastry dough
1 lb round of Brie
1 cup of Traina California Sun Dried julienne cut or diced Apricots 
Slash of Amaretto Liqueur
½ cup water
¼ cup sugar
½ cup Sliced Toasted Almonds
1 large egg yolk
2 tbsp of heavy creme
Simmer apricots in water until fruit reaches spreading consistency -approximately 10 minutes. Drain well. (Add splash of Amaretto when cool.) and set aside.
Gently roll puff pastry on a lightly floured surface. Spread the 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.
In a small bowl combine egg yolk and creme to make an egg wash. Brush the egg wash on the top of the pastry. Place in refrigerator for 20 minutes.
Preheat oven to 400˚ and bake for 25 minutes until golden brown and puffed.
Top with slivered almonds. Serve immediately with warm baguette slices or crackers.