1 large sheet of puff pastry dough
1 round wedge of Brie (it’s best to remove the rind but you can leave it on)
2 Tbs honey
¼ cup toasted pistachios – chopped
¼ cup dried apricots – diced
1 egg – beaten for an egg wash
Preheat the oven to 350°
Toast the pistachio nuts for approximately 10 minutes taking care not to burn them.
Let the pastry dough thaw then roll it out on a lightly floured counter top to a 12“-square.
Remove the rind from the cheese (or leave it on, it’s a matter of taste).
Slice the cheese in half horizontally until you have two equal disks. Place the bottom disk on the puff pastry.
In a small bowl, mix the honey, pistachios, and dried apricots until blended. Spoon the mixture over the bottom disk then top it with the other disk of cheese (it will resemble a brie sandwich).
Fold the dough over the brie and spoon the egg wash over the seams (you can cut the excess dough to make leaves or ornaments to adorn the top)
Flip the brie over and spoon the egg wash over the remaining sides and the top.
Bake for 30 minutes or until the pastry is golden brown. Let cool slightly before serving.
You may serve it with apple wedges, crusty bread, or crackers. And oh, don’t forget the wine!