Here's one I love:
Baked Bree with Cognac
1 sheet frozen puff pastry, thawed
1 (8 ounce size) wheel Brie
1 egg, beaten (for glaze)
1/4 cup butter
1/8 cup honey
1/8 cup chopped walnuts
1/4 cup cognac
In a small saucepan, combine butter, honey, walnuts and cognac. Heat on med until it reaches a syrupy consistency, stirring constantly. Remove from heat and allow to cool.
Meanwhile, scoop out a small hallow in top of brie, ~1.5 inches in diameter and halfway through the brie. When cognac sauce is cool, fill the hallow in the brie and spread along the top of the brie with a spatula, making sure to coat the entire top.
Roll out puff pastry sheet on lightly floured surface. Holding brie in one hand, gently drape the pastry over and fold pastry around it, sealing seams. Transfer to baking sheet, seam side up. Brush pastry with egg glaze. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Bake brie until pastry is golden, 18-25 minutes.
Place baked brie on serving dish and pour the remaining cognac sauce around it.