1 (8 oz.)-
+ water for egg wash
+ extra for drizzling
FOR CHERRY COMPOTE
frozen pitted cherries
Place the cherries, water and sugar in a small saucepan and bring to a boil. Reduce down to a simmer and cook until thick about 5-10 minutes. Set aside to cool.
Heat your oven to 400°F.
Trim the top rind off the brie and set aside.
Place the puff pastry on a lightly floured surface and roll out slightly.
Add about 1/4 cup of the cherry compote to the center of the puff pastry and place the brie, trimmed side down on top of the cherry.
Fold up the sides of the puff pastry around the brie, trimming the excess if desired, if not, just wrap all around and flip over.
Place in the the refrigerator to chill down for about 10 minutes.
Place the chilled puff pastry on a parchment lined baking sheet and brush with egg wash. Bake for 15-20 minutes or until the puff pastry is golden brown all over.
While the puff pastry is baking prepare the honeyed almonds by toasting the almonds lightly in a dry skillet over medium heat for 30 seconds to 1 minute, shaking the pan often and then drizzling in the 2 T of honey plus 2 T of water. Make sure the honey completely coats the almonds and cook until the water has evaporated. About 1 minute. Stir in the thyme and season with flaky sea salt. If desired you can add a bit of spice and season with a small amount of cayenne pepper. Set aside.
Once the puff pastry comes out of the oven, place on a platter and top with the honeyed almonds and finish with a drizzle of honey on top.
Serve immediately with toasted bread or crackers on the side.