Prep 40 mins
Cook 20 mins
This is a fancy food that is not so hard to make. I used to serve this when i waitressed at fancy parties and now I serve it in my home. You can prepare this ahead to make life easy.
- 1 package brie round
- 1 sheet frozen puff pastry (I like Pepridge Farms)
- 2 teaspoons apricot preserves or 2 teaspoons peach preserves
- 1⁄4 cup almonds
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 dash cinnamon
- 1 dash nutmeg
- 1 egg
- Take out the pastry to defrost, this will be the most time consuming step.
- Once it is defrosted, roll the dough out to more of a round shape.
- I do this right on the cookie sheet that I am going to cook it on.
- I also like to have a layer of parchment paper so that it won't stick later.
- Preheat the oven to 400.
- Once the dough is rolled out, spread the preserves lightly on the entire surface.
- You may not use all the preserves, it should be just a thin coating.
- Cut the rind off the top of the brie only.
- Place the brie in the center of the pastry.
- Use a knife to break the almonds.
- In a pan heat them with the butter for 3-5 minutes, stirring constantly.
- Layer the brown sugar on top of the brie.
- Place the nuts on top and finish off with the cinnamon and nutmeg.
- Fold the pastry up around the brie, not pulling to make holes.
- Squeeze the pastry together, using wet hands or extra preserves to help it stick.
- Beat one egg with a little water to make an egg wash.
- Brush the egg onto the pastry all over.
- Place the brie in the oven for 20 minutes.
- Check on it at this time, some ovens need a few extra minutes to give it a nice golden color.
- Serve with crackers or without.
- I have used this as a stand in for cheese and crackers and as a side dish for beef stew, and both times every bite disapeared.
This is a great recipe. The only reason I didn't give it five stars is because I thought the recipe was not written clearly and would be much easier to follow if the steps were rewritten.
This is the best baked brie recipe that I have tried thus far. I only made one alteration. Instead of only brushing a small amount of the apricot jelly on the pastry shell, I topped the brie with the apricot jelly and added a bit more than the recipe called for. That is the way I had seen it done in the past, so that is the way I did it. I think I'm going to try it the other way next time, just for variety! I loved the brown sugar. It gave it a wonderful sweet flavor! I used the Pepridge Farm Puff Pastry Sheets and they were wonderful! Thanks for a fabulous recipe!
yummy-and easy this is a wonderful recipe-i used extra preserves ( i love the sweet preserves with the brie) and everyoneenjoyed this- not a drop left! thanks for this awesome recipe