Baked Amaretto Brie

In a saucepan over medium heat, mix brown sugar and butter until thick and smooth. Remove from heat and add cinnamon, nutmeg and amaretto. Set aside. Lay out thawed puff pastry sheet and add a dollop of amaretto mixture, saving remaining sauce for later, and add a wheel of brie to the center. Wrap the puff pastry around the brie and pinch to seal the edges, cutting off any excess. Cut six strips of baker’s twine and tie it around the Brie, keeping the knotted side opposite the smooth side. Space the strings out evenly so they look like the grooves of a pumpkin. Flip it over so the smooth side is on top, brush egg wash on outside. Bake for 30 minutes or until golden brown. Serve warm and garnish with pretzel twist and sage leave.