Almond Baked Brie

Recipe from Kiki (Amy McPhail)

Ingredients

• 1 package frozen puff pastry, completely thawed

• 1 medium round of Brie

• 1 (8 oz) can almond pie filling (this can be hard to find, I use Solo)

• 1 egg, beaten

For serving: Water crackers (I like to think of them as edible plates), crostini, or bread

Directions

Preheat oven to 400˚ F.

Lay pastry on floured surface and roll out so it will cover the entire round. Spread the almond filling onto the pastry sheet, leaving area around the perimeter without paste.

Place Brie in the center of pastry and fold it up and around the Brie. If the dough doesn’t cover, cut a circle in the second pastry sheet to cover the top. Save trimmings to make decorations. Brush the top of the pastry with egg. Place in a sheet pan lined with parchment paper. 

Bake for 20-30 minutes at 400˚ until the pastry begins to brown, then reduce the heat to 325˚ for another 20 minutes. Take out of oven and let cool a bit so the Brie can set.

Serve with knife and surrounded crackers.