• 1 package frozen puff pastry, completely thawed
• 1 medium round of Brie
• 1 (8 oz) can almond cake & pastry filling – hard to find.
  The brand I like is Solo. Buy me some if you find it! 
• 2 eggs, slightly beaten
• For serving: Water crackers (think of them as edible plates)

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

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 (Mimi & Brett are good at this). Brush the top of the pastry with egg. Place in a sheet pan lined with parchment paper.

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

This is a crowd pleaser, and super easy. It can be served either as an appetizer and is just sweet enough to finish a meal.