Preheat oven to 375 degrees. One to two hours before cooking, take out one block of puff pastry from package, and leave on counter until it reaches room temperature. Slice pastry into four equal parts. Lightly flour counter surface and rolling pin, then roll each part until 4-5 inches square.

Cut Brie rounds in half. Place each half on center of each pastry square. Pick up opposite corners of square and pinch pastry together, from peak down both sides. Make sure it is sealed well. Let the peak fall to the side. Pick up the two remaining ends and tie into a loose knot, letting the ends of the knot fall to opposite sides of the bundle. Place a few slivered almonds on top. Place bundles on an ungreased cookie sheet, leaving lots of space between to puff up. Bake for 20 minutes, or until they are deep golden brown. Mix jam with wine and water in a small container, then set aside. Serve Brie on individual serving plates. Drizzle the wine sauce all around the Brie servings, directly onto the plate. Serve beside fruit.