1 tablespoon of water
4 pieces of phyllo dough
2 tablespoons melted butter
¼ cup raspberry preserves
2 tablespoons slivered toasted almonds
2 tablespoons dried cranberries
1 8-ounce Brie cheese round
Preheat oven to 400 degrees. Beat the egg with the water, set aside. Lay out one piece of the phyllo dough and brush with melted butter, put another piece on top and brush with butter again until the fourth sheet is placed on top. Spread the raspberry preserves in the middle of the phyllo dough in a circle a little bit bigger than the diameter of the Brie round. Sprinkle on the toasted slivered almonds and the dried cranberries. Place the Brie on top of the preserves and gently lift up the phyllo dough and cover the cheese. Brush a little of the egg wash to secure the seams, and then flip the wrapped cheese over, seam-side down, and put onto a baking sheet. Brush the Brie en Croûte with egg wash and bake for 15–20 minutes until the pastry is golden brown. Let rest for about 20 minutes, and serve with crackers.