Phyllo -Wrapped Brie With Raspberry Almond Topping

• 1 round Brie
• 1 jar Fig Preserves
• 1/4 stick butter- melter
• 1 egg -beaten
• 1 pkg. frozen PUff Pastry - thawed
• Baguettes or Rice Crackers
• Raspberry Almond Topping
• 1/2 pint fresh Raspberries
• Raspberry Preserves (or substitute 2 Tbs. honey)
• Coarsely ground black pepper- to taste
• 12 Tbs. Thyme - chopped

1. Preheat oven to 400 degrees.
2. Wrap baking sheet in tin foil.
3. Place pastry sheet on baking sheet and brush with butter.
4. Cut top rind off of Brie and place in center of pastry sheet. Fold up over sides of Brie. Spoon Fig Preserves onto top of cheese. Butter one side of second pastry sheet & place on top of Btie. Fold down over sides and cut off excess pastry. Pinch all corners and sides well. Brush with beaten egg and bake approx. 20 minutes or until golden brown.

preserves, melter, egg beaten, crackers, raspberry almond topping, fresh raspberries, raspberry preserves, ground black, thyme

Taken from www.epicurious.com/recipes/member/views/phyllo-wrapped-brie-with-raspberry-almond-topping-50002339 (may not work)