Apriot Pineapple Baked Brie Cheese Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt the butter in a small skillet over medium heat. Add the walnuts and cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add the thyme, season lightly with salt and toss. Stir in the brandy and remove from the heat. Transfer to a small bowl and stir in the dried apricots and preserves. Let cool to room temperature.
• Place the Brie on the center of the prepared baking sheet and cut off the rind on top. Spread the apricot compote evenly over the top of the Brie.
• Unroll the puff pastry sheets on a floured work surface. Brush a 2-inch strip down the long edge of one sheet with the egg and line up the second sheet with the first, overlapping the edge brushed with egg so that the two stick together. Flour the pastry well and roll with a floured rolling pin to make a 14-inch square. Trim the corners from the pastry to make a circle (you want to make the largest circle possible). Reserve the trimmings. Transfer the pastry to the baking sheet and cover the Brie. Tuck the edges underneath the Brie.
• Reroll the pastry scraps and cut out five or six 2-inch leaf shapes, then score them with the back of a butter knife to create simple veins in the leaf. Brush the pastry-wrapped Brie with the egg. Arrange the leaves decoratively on top of the Brie and brush with the egg.
• Bake the brie until the pastry is puffed and deep golden, about 40 minutes. Let stand about 20 minutes before serving with apple and pear slices and crackers.

Steps:

• Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In small bowl, mix preserves, pecans and onion; set aside.
• On lightly floured surface, roll pastry into 10x14-inch rectangle. Using the round of cheese as a pattern, cut a pastry circle 3 to 4 inches larger than the cheese. Set aside excess pastry.
• Spread half of the preserves mixture in center of pastry circle, leaving 3-inch edge. Place 1 cheese round (in rind) on preserves. Spoon remaining preserves over cheese. Top with remaining cheese round.
• Gently fold edges of pastry up and over cheese to cover, folding and pinching edges to seal. Place seam side down on cookie sheet. Cut out decorative pieces from excess pastry. Brush pastry with whipping cream; place pastry cutouts on top.
• Bake 20 to 25 minutes or until golden brown. Serve warm.

Steps:

• Preheat oven to 400°F Place cheese in small baking pan. Spread top of cheese with preserves; sprinkle with almonds. Bake about 10 to 12 minutes or until cheese begins to melt and lose its shape. Serve hot with assorted crackers. Refrigerate leftovers; reheat before serving.

Steps:

• Preheat the oven to 400°F (200°C).
• Using a large chef's knife, cut the white rind off the top of the wheel of Brie and discard. Put the disk into the freezer and at the same time pull out the sheet of puff pastry. Allow the puff pastry to thaw until it is pliable but still cold, about 30 minutes.
• Roll the puff pastry to a 14-by-14-inch (35.5-by-35.5-cm) square. Using a pizza cutter or knife, cut a 1/2-inch (1.3-cm) wide strip from one edge of the pastry. Transfer the dough to a parchment-lined baking sheet. Place 1 tablespoon (20 g) of the preserves at the center of the pastry and then the frozen Brie wheel. Top with the apple and cinnamon, then dollop the remaining 2 tablespoons (40 g) of preserves on top. Gather the four corners of the dough, one at a time, across the Brie to enclose it completely. Tie a simple knot with the strip of dough to make a purse.
• Brush the entire top and sides of the purse with the egg wash. Sprinkle with salt and pepper. If at any point the pastry seems like it's melting or too soft, put it in the freezer for 5 to 10 minutes before continuing. Make sure the pastry is well chilled before baking.
• Bake on the middle rack of the oven for 30 to 40 minutes, turning the baking sheet halfway through, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.

Steps:

• Preheat oven to 400°. In a small saucepan, combine first five ingredients; bring to a boil. Cook and stir over medium heat until slightly thickened. Remove from heat; stir in rosemary. , Trim rind from top of cheese. Place cheese in an ungreased ovenproof serving dish. Spoon apricot mixture over cheese. Bake, uncovered, until cheese is softened, 10-12 minutes. Serve warm, with crackers.

Steps:

• Cut two circles out of your pastry puff dough. One should be the diameter of the brie cheese plus an extra 1/4 inch. The other cut should be the diameter of the brie with about 1 inch extra all around. Place the smaller round on the sheet pan sprayed with cooking spray. Set the unwrapped brie cheese on the top. Carefully cover with the larger round of the pastry puff dough. Carefully press down the top around the sides to seal in the cheese. Brush with beaten egg. Use the scrapes to make some leaves to put on the top and then brush them with egg.
• Place cookie sheet in preheated 400 degree oven for about 20 minutes, or unitl lightly golden brown. Let it rest for about 5 minutes before serving.