Apricot Brie en Croute
Prep Time: 10 minutes
Cooking Time: 20 minutes
This is a one of our favorite holiday or special occasion appetizers thanks to my sons kindergarten teacher, Miss Britton. She served this at a party she had for some of us moms. We sometimes make this with dried cranberries or fig preserves in place of the apricot preserves. For a savory version, we use pesto and pine nuts or chopped sundried tomatoes instead of fruit preserves.
1 sheet puff pastry sheet(s), such as Pepperidge Farm
1 pound cheese, brie, round
1/2 cup apricot jam, preserves
1/4 cup nuts, almonds, toasted, chopped
1 egg(s), large, for wash
1 baguette of French Bread, 9 ounces
Preheat the oven to 400 degrees. Make the egg wash by mixing the egg with 1 tablespoon of water in a small bowl. Set aside. Use a knife to remove the rind from the brie (if desired). Slightly thaw pastry sheet. Unfold the pastry sheet onto a lightly floured surface. Slightly roll the pastry sheet into a 14-inch square. Use a knife or pizza cutter to trim the corners to make a circle. Split the brie into two circles using a knife to carefully cut the brie in half all the way around. Place one round of brie in center of pastry sheet. Spread preserves on top. Sprinkle with toasted almonds. Top with second round of brie. Brush the edges of the pastry circle with the egg wash mixture. Fold the pastry up over the cheese to cover, overlapping pastry sheet as you go. Trim the excess pastry and press to seal (make sure to seal well). Brush the seam with the egg wash mixture. Place seam-side down onto the baking sheet. Decorate the top with pastry scraps, if desired. Bake for 20 minutes or until the pastry is golden brown. Let stand for 20 minutes. Serve with the sliced baguette or crackers.
Per Serving About: 250 calories, 12 g fat, 6 g saturated fat, 0 g trans fat, 9 g protein, 25 g carbohydrates, 1 g dietary fiber, 500 mg sodium