2 tablespoons butter or 2 tablespoons margarine, divided
4 cups finely chopped peeled granny smith apples (about 1 1/4 pounds)
1/2 cup packed brown sugar, divided
3 tablespoons chopped slivered almonds
4 ounces brie cheese
1 teaspoon all-purpose flour
Thaw dough in refrigerator 12 hours.
Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; sauté 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds.
Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85°), free from drafts 1 1/2 hours or until doubled in size.
Preheat oven to 350°.
Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350° for 30 minutes or until golden.