Remove the prepared, chilled croissant dough from the refrigerator, and roll out on a lightly floured work surface into a 9x18-inch rectangle. Cut it in half.

Using a sharp knife, cut little slits on an angle about 1/2-inch to 1-inch wide all the way down each side of the squares (about 12 slits on each side). The slits should be about 2-1/2-inches deep, slanting down on both sides.

Spread the apple butter down the centre strip of each portion of dough, and then cover with slices of brie cheese.

Fold the top lip of the dough down over the filling, and begin “braiding” the slit pieces of dough over each other, alternating sides, just until the apple butter and cheese are covered and the ends of the slits are concealed beneath the next strip of dough.

When you get the end of the braid, before you fold in the last four strips, fold up the bottom piece to seal in the apple butter. Wrap the top two pieces over the bottom piece, and tuck them underneath it to hold it in place. Tuck the final two pieces of dough underneath to seal off the braid. (See step by step images for reference.)

Note: If you have uneven numbers of strips on each side, as I do in these pictures, just tuck 2 pieces in together as one, and fold it together evenly.

Repeat with the second piece of dough.

Lay the finished braids onto a large baking sheet lined with parchment paper, and cover them loosely with a tea towel to rise. Allow to rest at room temperature for at least 1-3 hours, or until puffy or nearly doubled in bulk.

Preheat the oven to 375 degrees F. Brush the risen braids with your egg and water mixture, and then sprinkle them with almonds. Bake for 20-25 minutes, or until puffy and golden. Cool on a wire rack. Decorate with fresh rosemary, to serve (if desired).

This braid is best served warm, but if you want to make it in advance, just pop it in the oven for a few minutes to warm up again before serving.