1 sheet frozen puff pastry
1 round brie cheese (14 oz)
½ c raspberry jam
¼ c slivered almonds, toasted
Heat oven to 400.
Thaw the puff pastry per package directions. Unfold and use a rolling pin to smooth out creases, rolling into a 15 x 9 rectangle. Cut out 2 circles, one 8.5” and one 6” in diameter. Place 8.5” circle on a baking sheet.
Cut cheese round horizontally into two layers. Top the cut surface with raspberry jam, spreading to cover, and sprinkle with almonds. Reassemble cheese round.
Place cheese round in center of puff pastry. Bring pastry up and slightly over cheese; there will be about a ½” overlap. Press to make smooth and even. Brush top edge of pastry lightly with water. Place 6” circle on top and press gently around edges to seal. Cut decorations from remaining pastry if desired. Moisten pastry with water to attach decorations.
Bake about 25 minutes or until golden brown. Cool on wire rack 30 minutes before serving. Serve with assorted crackers and/or fruit.