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1
Preheat oven to 300 degrees.
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2
Place water, apricots,and honey in a small saucepan and simmer about 8 minutes until apricots are soft, but not mushy.
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3
Turn heat to high and quickly evaporate remaining liquid.
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4
Remove from heat and cool.
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5
Put nuts on a baking sheet and toast for about 8-10 minutes, or until nuts are golden.
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6
Set aside.
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7
Trim top layer of rind off brie.
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8
Arrange apricot mixture evenly over the top of the brie; sprinkle with the toasted nuts.
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9
Roll pastry lightly with as few strokes as possible to fit bottom and to come over the sides 1/2 inch above the top of brie; brush 1/2 inch overlap with water.
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10
Roll second sheet of pastry very lightly and, using the top of the brie box as a guide, cut dough exactly to fit top of brie.
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11
Place pastry on top of brie and press edges lightly together to seal with a fork.
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12
Cut out flowers, leaves or other decorative shapes out of remaining pastry dough, brush backs with a little water, and decorate the top of the brie.
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13
Lightly beat egg and water together and brush top of prepared brie with mixture.
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14
Bake for 25 minutes or until pastry is golden brown.
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15
Wait 45 minutes to an hour to allow cheese to slightly solidify.
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16
Place on serving dish, garnish with strawberries and mint leaves, and serve.
