Total Calories: 133
At least 1 1/2 hours or up to 4 hours before serving:
On a lightly floured surface, roll puff pastry into an 11 x 11-inch square. Cut out one 5-inch and one 6-inch circle.
Place the 5-inch circle of pastry on a baking sheet. In the center of the pastry circle in a space no larger than the size of the Brie, layer 1 tablespoon of the almonds, one-half of the apple slices, Brie, remaining apple slices and remaining almonds. Fold edges of pastry up around Brie, pressing sides to seal.
In a small bowl, beat egg and water. Brush sides of pastry wrapped around Brie with egg mixture, being careful not to drip onto baking sheet. Place the 6-inch circle of puff pastry over top of Brie, pressing sides to seal. Brush surface with egg mixture. If desired, make a simple decoration with pastry scraps and attach to pastry with egg mixture. If making ahead, cover and refrigerate up to 2 hours.
Bake cheese, uncovered, in lower third of a preheated 425° oven for 20 to 25 minutes or until lightly browned and pastry on sides is done. Remove from baking sheet and cool on a wire rack for 30 minutes or up to 1 hour. Serve with fruit.
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