Preheat oven to 350°. Defrost puff pastry according to direction.
Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)
Layer the almond paste circle in between the two brie circles.
Form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.
Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)
Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown. Allow to cool for 5-10 minutes before serving.
Serve with whole grain crackers and sliced apples.
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