Baked Brie with Pears and Apricots

In a bowl, combine the pear, apricots, figs, cranberries, walnuts, and apricot jam until well mixed.

Unfold the puff pastry on a lightly floured surface, and roll out both sheets of dough so that they are about an inch wider on all sides than they were originally. You’ll want to be able to encase the Brie between the two sheets and crimp the edges well.

Place the wheel of Brie in the center of one of the pastry sheets, then spoon the fruit mixture onto the cheese, using a spatula to spread it out in an even layer.

Drape the second sheet of puff pastry over the fruit-topped cheese, and crimp the edges shut. (You may want to trim off the corners with kitchen scissors.) Make sure you seal the puff pastry well so that the Brie doesn’t ooze out in the oven. Do not make any holes in the dough.

Combine the egg yolk and 1 Tbs. water in a small dish, then brush the mixture over the surface of the pastry with a pastry brush.

Bake the Brie for 15 to 20 minutes, or until golden brown. Let it rest for 10 minutes before serving.