Almond Honey Baked Brie

When it comes to appetizers...nothing beats melty cheese wrapped in puff pastry to me. The creamy, salty, sweet, buttery flavors all work so well together but it's definitely a guilty pleasure. This is not your average low-carb, low-cal, low-fat dish but boy, is it worth it!

This baked brie is doused in honey and covered with almonds then wrapped perfectly up in a rolled out puff pastry & designed to fit whatever your theme may be. This is perfect to slice up and serve plain, on apples, with crackers or bread, or however you choose!

INGREDIENTS:

• 1 large brie (I used a 13 oz by Ile De France but any size would do, just use a little less of the below ingredients)

• 2 sheets of defrosted rolled out puff pastry (1 sheet should work if you use a smaller brie)

• 1 cup of slivered almonds (half for a small brie)

• 3-4 oz of honey (I prefer using 1 jar of Savannah Bee Co. Honey for cheese, use less for a smaller brie)

• 1 egg (scrambled for egg wash

• Optional: Any jam or preserve of your choice like fig jam, apricot jam, or raspberry preserves)

• Optional: Granny smith apples for serving, crackers, or baguette slices

RECIPE:

1. Defrost puff pastry for 45 minutes or until soft enough to roll out. Place in baking dish of your choice.

2. Preheat oven to 400' Fahrenheit.

3. In the center of the puff pastry swirl 1/3 of the amount of honey and slivered almonds where the brie will lay.

4. Lay brie onto rolled out sheet of pastry on top of the honey/almonds and then cover the top of the brie with remaining honey and slivered almonds (but save some of the almonds for decoration!)

5. Fold up the corners of the brie neatly. You may find that it does not fully cover the top of the brie, which is where our second sheet of pastry will come in!

6. On a lightly floured surface, roll out the second sheet of defrosted pastry dough and use the top of the brie box to cut a circle out of the pastry dough. Place this on top of the brie and press down the top to seal the brie into the two sheets of pastry.

7. Using a brush, cover the puff pastry fully with egg wash on the sides and top.

8. You can cut out little shapes with your remaining dough to decorate the top of the brie. I made little leaves but cutting out a pointy oval shape and using a butter knife to draw a line down the middle and press in a few veins on each side of the line. Pinch the bottom of the leaf to give it a stem. You can also add some braids, or any design of your choice!

9. Brush on egg wash onto whatever pastry shapes you've designed and added to the top of the brie. Sprinkle with remaining slivered almonds, or create a design pattern of your choice!

10. Bake at 400' for 15-20 minutes or until golden brown (10-15 min for a smaller brie).

11. Let cool for 2 minutes and serve!

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