1 (17 1/4 oz.) pkg. frozen pastry dough, thawed
2 (4 1/4 oz.) pkg. whole, round brie cheese
1/4 c. apricot preserves, divided
1 egg yolk, lightly beaten
1/4 c. chopped pecans, toasted and divided

Unfold one sheet of puff pastry and place one brie in the center. Cover the top with 2 tablespoons preserves and 2 tablespoons pecans. Gather the edges of the dough over the cheese to resemble a bag. Tie top of bag with cotton twine. Repeat. Place each puff on a lightly greased baking sheet and chill 1 hour.

Preheat oven to 400 degrees. Brush the dough with egg yolk. Bake 25-30 minutes or until puffed and golden. (If pastry browns too quickly, reduce temperature to 350 degrees.) Cool slightly and cut into wedges. Serve warm or at room temperature. Yield: 8-10.