Orange, Rosemary and Almond Baked Brie

Preheat the oven to 400 degrees, and line a sheet pan with parchment. Put the marmalade, water, honey, cloves and rosemary in a small saucepan, and warm over medium-low heat for about 5 minutes. Turn off the heat and let the marmalade steep for about 20 minutes. 

Meanwhile, roll out the puff pastry to be just a little bit thinner than its original state. Place the Brie in the center of the pastry. Remove the cloves and rosemary sprigs from the marmalade. Stir the almonds into the marmalade, and spread the mix on top of the Brie. Wrap up the cheese and topping like you would wrap a present – you will probably have to trim some pastry here and there. Tuck in the loose ends at the top and brush the whole top with the egg yolk. Bake the wrapped Brie on the prepared sheet pan for 30-35 minutes, or until the top is browned. Let the baked Brie rest for 10 minutes or so before cutting into it.