Brie en Croute with almonds and blackberries
2 sheets puffed pastry
2 8-ounce brie wheels, cold
4 ounces sliced almonds, toasted
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4 tablespoons seedless blackberry preserves
1 egg, plus 1 teaspoon water
Thaw puff pastry according to directions on box. Lightly beat the egg with 1 teaspoon of water to make an egg wash. Set aside.
Once flexible, unfold the pastry into a square on a lightly floured surface. Roll out the pastry slightly, to about [ inch thick. Lay puff pastry in a shallow pan or plate.
Slice cold brie wheels in half so there is a top and a bottom. Center one half of the brie bottom side down on the puff pastry.
Top the bottom half of the brie with 2 tablespoons of the preserves and half of the toasted almonds. Place the other brie half on top, rind side up.
Gather up the opposite corners of the puff pastry at the top of the brie to make a little package. Bring the ends together and give them a twist and a squeeze to keep them together. Gently pinch together any open seams on the sides.
Repeat with the second brie and place both in the freezer for 10 to 15 minutes.
Place the wheels seam side down on an ungreased baking sheet. Use a pastry brush to brush both with the with egg wash.
Place in a preheated, 425-degree oven for 10-15 minutes. Bake until golden brown. Remove from oven and let rest 10 minutes, then transfer to a serving platter. Serve with water crackers or toasted baguette slices.