This is just heavenly. I don't use the almonds, and I spoon plenty of apricot preserves over the brie before wrapping and I think this adds the extra kick it needs. Also, for those of you willing to try, this recipie works well with phyllo dough. Just brush melted butter over top of brie, then add preserves, and wrap in 4 sheets of phyllo that have also been brushed with butter. Trim excess dough and freeze. This is very important and should also be done with the puff pastry version. If you don't freeze, the cheese is completely liquid by the time the dough is done, and so this way they both come out perfect. Bake according to package directions.
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