Melted brie--always a crowd-pleaser--is a hit on appetizer buffets during the Christmas season. Red pepper jelly adds a distinctively peppery-sweet taste.
Preheat oven to 400 degrees F. On a lightly floured surface, roll both sheets of puff pastry into 12-inch squares. Cut a 1-inch-wide strip of pastry from each of the squares; set aside. Trim squares to 9-inch circles. Place one of the circles on a large baking sheet or oven-safe 12-inch serving plate.
Place brie on pastry and pull the pastry up the sides. (The pastry will not come all the way up the sides of the brie round.) Spread jelly on top of the brie. Sprinkle with almonds. Carefully place the remaining puff pastry circle on top of brie, folding edges down. (Brie may not be completely enclosed.)
Brush pastry with egg yolk and water mixture. Wrap reserved strips of dough around the outside of brie to seal pastry rounds together. Brush strips with egg yolk and water mixture.
Bake in preheated oven for 25 to 30 minutes or until pastry is golden. Let stand for 20 minutes before serving. Serve with fruit and/or crackers. Makes 12 to 16 servings.