Preparation time: 15 mins.
Cooking time: 20 mins.
1 round of brie, about a pound
1 thawed sheet of puff pastry
1 egg yok, beaten with 1 tsp. of water
1/2 cup slivered almonds
preheat oven to 400.
in a skillet over medium heat, toast the almonds until you can just smell them. set aside to cool.
roll puff pastry about 1/8th of an inch thick, dusting with flour to make sure it doesn't get sticky. sprinkle the almonds on top of the brie, reserving about half for after baking. wrap the brie in the pastry, cutting off excess. seam the dough on the bottom, using fingers to squeeze dough together. at this point, you can wrap the brie and dough in cling wrap and refrigerate up to two days. hooray!
put the brie and pastry seam-side down on a cookie sheet. brush dough with the egg wash. bake for 20 minutes, or untl the dough is golden brown. before serving, drizzle on honey and sprinkle on the reserved almonds. serve warm with fruit and crackers.