Baked Apricot Brie Recipes

Steps:

• Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the apricots are plump and all the liquid has been absorbed, about 8 minutes. Remove from the heat and let cool; stir in the pistachios.
• Line a baking sheet with parchment paper. Unroll the pie dough on a clean surface; gently roll out the outer 2 inches of the dough to make the edges slightly thinner. Put the brie in the center of the dough and top with the fruit-and-nut mixture. Trim about 1 inch off the edge of the dough, all the way around. Brush the edge with some of the beaten egg. Pull the dough up and over the cheese to meet in the middle, folding and pleating as needed; pinch the dough at the top to seal. Transfer the wrapped cheese to the baking sheet and brush with the remaining beaten egg. Freeze until firm, about 30 minutes.
• Preheat the oven to 375˚ F. Transfer the baking sheet to the oven and bake until the cheese is golden brown, 35 to 40 minutes. Let cool at least 20 minutes. Slice into wedges and serve with apple and/or pear slices.

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:

• 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 the oven to 350 degrees F (175 degrees C).
• Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
• Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
• Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

Steps:

• Preheat oven to 425.
• Lightly grease cookie sheet.
• Roll puff pastry out slightly.
• Place cheese wheel on top (leave rind on).
• Place preserves on top of cheese.
• Place almonds on top of preserves.
• Bundle Puff Pastry up and around the cheese.
• Bake for 20-25 minutes.
• Let cool for five minutes.
• Serve with your favorite 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°. 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:

• Preheat oven to 325 degrees.
• Spray shallow ovenproof serving dish with cooking spray.
• Carefully remove top rind from Brie with sharp knife.
• Place in center of prepared dish.
• Melt butter in small saucepan over medium heat.
• Add preserves; cook and stir until preserves are melted.
• Stir in cream and rosemary.
• cook and stir for 3 minutes, or until thickened.
• Spoon mixture over Brie.
• Top with almonds.
• Bake 10 minutes, or until Brie is soft and knife is easily inserted.
• Serve with bread and fruit slices, if desired.

Steps:

• In a small microwave-safe bowl, combine the first five ingredients. Cook, uncovered, on high for 1 minute or until heated through. Pour into a shallow 3-cup microwave-safe serving dish. Place cheese on preserve mixture. Cook 1 to 1-1/2 minutes longer or until cheese is softened. Serve with bread.

Steps:

• Heat oven to 350°F Unroll dough, separate crosswise into 2 sections, seal perforations. Place one square on ungreased cookie sheet.
• Cut brie horizontally using a very sharp knife to create 2 equally thick rounds. Place one round (cut side up) in the middle of the pastry square on the cookie sheet.
• In a small bowl, combine apricots, preserves, cranberries and almonds. Spread fruit mixture on the cut center of the brie, top with the other half (cut side down).
• Place the other square of crescent roll dough on top of the cheese round. Press dough evenly around the cheese and fold the bottom edges over the top, to seal. Seal completely.
• Brush with beaten egg.
• Bake at 350 F for 20-25 minutes until golden brown. Cool for 15-20 minutes before serving.