Bakedapricotbrie 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 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

Steps:

• In a large bowl, beat the butter, cream cheese and flour on low speed until mixture forms a ball. Divide in half and wrap each portion in plastic wrap; refrigerate for 30 minutes., On a lightly floured surface, roll out each portion into a 7-in. circle about 1/8 in. thick. Place one circle on an ungreased baking sheet. Place Brie on pastry and top with remaining pastry circle; pinch edges to seal. Flute bottom edge if desired., In a small bowl, whisk egg and water; brush over top and sides of pastry. Bake at 400° for 15-20 minutes or until golden brown. Immediately remove from the baking sheets. Let stand for 30 minutes before serving. Serve with crackers and fruit.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk egg and water together to make egg wash.
• Roll out puff pastry gently to a 14-inch square. Trim corners with a knife or pizza cutter to make a circle. Spread apricot preserves over the pastry, leaving a 1-inch margin around the edge. Sprinkle cranberries and almonds over the pastry, and place Brie cheese in the center.
• Brush the edges of the pastry with some of the egg wash. Fold top and bottom of pastry over the dough; trim 2 inches off each edge. Fold remaining pastry on top to cover the Brie cheese completely. Press the seams with your fingers to seal. Remove any excess apricot preserves that leaks out.
• Transfer wrapped cheese, seam-side down, to baking sheet. Brush top with egg wash.
• Bake in the preheated oven until top is golden brown, about 20 minutes. Let stand before serving, about 30 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:

• Preheat the oven to 350˚ F. Combine the coconut oil, agave, 1 tablespoon red pepper jelly, the lime juice, cayenne and a pinch of salt in a small saucepan over medium heat. Cook, stirring, until melted and combined, 1 to 2 minutes.
• Combine the pepitas and sunflower seeds in a medium bowl; pour the coconut oil mixture over the seeds. Stir to combine. Line a baking sheet with parchment paper, then coat with cooking spray. Spread the seeds on the baking sheet and bake, stirring halfway through, until golden brown, about 10 minutes. Remove from the oven, sprinkle with the lime zest and toss to combine. Let cool, then break into smaller pieces.
• Meanwhile, put the brie on a separate baking sheet and bake until hot and melted in the center, 7 to 10 minutes. Transfer to a serving dish; top with the remaining 1/4 cup red pepper jelly, the pepita granola and chopped cilantro. Serve with plantain chips.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut Brie cheese horizontally in half, creating two equal rounds similar to a layered cake. Spread pesto sauce on the cut surface of 1 half; sprinkle pine nuts and brown sugar over pesto layer. Place the other Brie half on top of pesto mixture.
• Separate crescent rolls and cover entire Brie round with crescent roll dough, sealing all the gaps. Place covered Brie on a baking sheet.
• Bake in the preheated oven until Brie cheese is softened and crescent rolls are lightly browned, about 20 minutes.

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 degrees F.
• In small skillet, melt butter over medium heat.
• Add onion & garlic. Saute until onion is golden brown, then set aside.
• Microwave Brie & cream cheese in large bowl just until melted.
• Whisk in onion mixture, sour cream & remaining ingredients [except for the loaf of bread!].
• Season to taste with salt & pepper.
• Cut off top of bread loaf, & scoop out center, leaving 3/4" thick shell of bread.
• Spoon in cheese mixture.
• Cover with bread lid, & wrap in foil.
• Bake cheese-filled loaf until filling bubbles, about 1 hour.
• Unwrap & place on platter.
• Remove bread lid, & sprinkle sheese with paprika.
• Serve with crackers and/or vegetables [broccoli/cauliflower florets, carrot & bell pepper sticks, etc.

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.