Baked Brie

1 egg
1 tablespoon water
Apricot preserves
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 (8 oz) Brie cheese round, cut in half horizontally
Apple slices
French bread slices or crackers

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place cheese half, cut-side up, in the center of the pastry sheet. Spread the apricot preserves on the cheese and place the remaining cheese half, cut side down.
Brush the edge of the pastry with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Please seam-side down onto a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes. Serve with the apples and bread or crackers

Submitted by Verdean