½ pkg Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
½ cup apriocot preserves or seedless raspberry jam
1/3 cup dried cranberries, softened *
¼ cup toasted sliced almonds
1 Brie cheese round (about 1 lb.)

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400° . Mix egg and water and set aside. Unfold pastry on lightly floured surface. Roll into a 14" square. Cut off corners to make a circle. Spread preserves to within 1" of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Beat egg and water in a small bowl. Brush edges of pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining to sides to 2" from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on a baking sheet. Decorate top with pastry scraps if desired. Brush entire top and sides with egg mixture. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.

*To soften cranberries, place in a bowl with ½ cup hot water. Let stand 1 minute. Drain and pat dry.