Apple Brie Braid

1 pound bread dough
2 tablespoons butter - divided
4 cups Granny Smith apples - finely chopped
1/2 cup packed brown sugar - divided
3 tablespoons almond slivers - chopped
vegetable cooking spray
4 ounces Brie
1 teaspoon all-purpose flour

Thaw dough in refrigerator for 12 hours.
For the Filling

In a medium nonstick skillet, melt butter over medium high heat. Add apples, saut� 10 minutes. Add 1/4 cup brown sugar, cook 5 minutes; remove from heat; stir in almonds.

For the Braid

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 the center of the dough. Remove rind from cheese and cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1 1/2 inch of filling. Fold strips alternatively over filling from each side, overlapping at an angle. Cover and let rise in a warm place until doubled in size (1 1/2 hours).

Preheat oven to 350 degrees F.

For the Glaze

In a medium bowl, combine 1/4 cup brown sugar and 1 tablespoon melted butter. Using a pastry brush, brush over top of loaf. Bake until golden (30 minutes).