1/2 pkg (17.3 oz) frozen puff pastry sheets (1 sheet)
1 egg
1 tbsp water
1/2 cup apricot preserves or seedless raspberry jam
1/3 cup dried cranberries, softened
1/4 cup toasted sliced almonds
1 Brie cheese round (about 1 lb)
Water crackers

Holiday Brie En Croute

1. Thaw pastry sheet at room temperature for 30 minutes. Preheat the oven to 400 degrees F. Mix egg, water, beat well and set aside.
2. Unfold pastry on lightly floured surface. Roll into 14" square, cut off corners to make a circle.
3. Spread preserves to within 1" of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese and brush edges of circle with egg mixture.
4. Fold two opposite sides over cheese. Trim remaining two sides to 2" from edge of cheese. Fold these two sides onto the round. Press edges to seal.
5. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired.
6. Brush with egg mixture and bake for 20 minutes or until it gets golden in color.
7. Let stand for 1 hour. Serve with crackers.
   Tip: To soften cranberries, in bowl mix dried cranberries and 1/2 cup hot water. Let stand for 1 minute. Drain and pat dry.
   Serves 12.