Brie Vivienne

• 2 lbs brie round
• 1 (17 1/2 ounce) package frozen puff pastry
• 34 teaspoon water
• 1 egg, beaten
• 12 ounces dried apricots
• 1 cup water
• 12 cup honey
• 12 cup pine nuts or 12 cup sliced almonds
• strawberry, for garnish
• mint leaf, for garnish

1. Preheat oven to 300 degrees.
2. Place water, apricots,and honey in a small saucepan and simmer about 8 minutes until apricots are soft, but not mushy.
3. Turn heat to high and quickly evaporate remaining liquid.
4. Remove from heat and cool.
5. Put nuts on a baking sheet and toast for about 8-10 minutes, or until nuts are golden.
6. Set aside.
7. Trim top layer of rind off brie.
8. Arrange apricot mixture evenly over the top of the brie; sprinkle with the toasted nuts.
9. Roll pastry lightly with as few strokes as possible to fit bottom and to come over the sides 1/2 inch above the top of brie; brush 1/2 inch overlap with water.
10. Roll second sheet of pastry very lightly and, using the top of the brie box as a guide, cut dough exactly to fit top of brie.
11. Place pastry on top of brie and press edges lightly together to seal with a fork.
12. Cut out flowers, leaves or other decorative shapes out of remaining pastry dough, brush backs with a little water, and decorate the top of the brie.
13. Lightly beat egg and water together and brush top of prepared brie with mixture.
14. Bake for 25 minutes or until pastry is golden brown.
15. Wait 45 minutes to an hour to allow cheese to slightly solidify.
16. Place on serving dish, garnish with strawberries and mint leaves, and serve.

brie round, pastry, water, egg, apricots, water, honey, nuts, strawberry, mint leaf

Taken from www.food.com/recipe/brie-vivienne-226309 (may not work)