Ingredients:

• 8 ounces sliced almonds, toasted until golden in 350 oven
• 6 ounces dried apricots, soaked in amaretto until soft (takes about 1 week), chopped
• One 2.2 pound wheel of Brie
• 1 sheet frozen puff pastry, thawed but still cold (about 12 ounces)
• 1 egg yolk
• 1 tablespoon cream

Instructions:

1. Slice Brie in half horizontally and place almonds and drained apricots on half and top with the other half.
2. Roll pastry out.  Place Brie in the center of the pastry.  Cover with pastry and pinch edges to seal.  Trim off excess pastry and place seam side down on a baking sheet.  Make decorative cut outs for top with excess dough.
3. Brush with egg wash of egg yolk and cream
4. Cover and place in the freezer for four hours or as long as four months.
5. To bake, preheat oven to 400 degrees.  DO NOT THAW!!!!!!  Place in a buttered pie plate of quiche pan and while STILL FROZEN bake for 30 minutes or until golden brown.
6. To serve you can serve it immediately with bread to sop up the runny cheese.  Or if served as finger food without plates, allow cheese to cool before cutting.  Once cool, the cheese will solidify and pastry and cheese can be neatly cut and eaten.

Comments: This is a wonderfully rich appetizer or dessert.  Don’t forget to offer plenty of napkins as it can be messy. Serve with tart apple wedges or green grapes.  Also remember that Brie freezes well so you can buy more then one round and freeze but cut in half before you freeze for this recipe.