Baked Brie in Puff Pastry with Honey-Walnut Sauce

2 APPETIZER SERVINGS

1 sheet frozen puff pastry (half of 17-ounce package), thawed
2 4-ounce wedges Brie, each about 6-1/2 inches long by 1-1/2 inches wide at rind end
1 egg, beaten to blend (for glaze)

1/4 cup (½ stick) butter
3 tablespoons honey
1-1/2 teaspoons minced garlic
2 tablespoons chopped walnuts
1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees. Roll out puff pastry sheet on lightly floured surface to form 12-inch square. Cut diagonally through pastry sheet to form 2 triangles. Place 1 Brie wedge in center of each triangle with tip of cheese wedge facing toward 90-degree angle of triangle. Pull up and fold puff pastry loosely to enclose cheese. Pinch edges of pastry gently to seal. Press with fork to seal seams completely. Transfer pastry-wrapped Brie to baking sheet, seam side up. Brush pastry with egg glaze. (Can be prepared 6 hours ahead. Cover and refrigerate.) Bake Brie unul pastry is golden, about 18 minutes.

Meanwhile combine butter, honey, and garlic in small saucepan over low heat. Stir until butter melts. Divide sauce between 2 plates. Sprinkle sauce with walnuts and parsley, dividing equally.

Place pastry-wrapped Brie atop sauce on plates and serve.