1 tbsp. water
½ of a 17.3 ounce pkg puff pastry
½ cup of seedless raspberry jam
⅓ cup dried cranberry
¼ cup toasted sliced almonds
1 (13-16 Ounce) brie cheese
Heat oven to 400. Beat the egg and water. Unfold the pastry and roll with flour into a 14" square. Spread the preserves on the pastry to within 2" of the edge. Sprinkle with cranberries and almonds. Place the cheese in the center. Fold the pastry up to cover the cheese and press to seal. Brush with the egg mixture. Place seam side down and brush with egg mixture. Bake for 20 minutes or until pastry is golden brown. Let stand for 45 minutes.