Apricot Brie En Croute

One of my favorite holiday party recipes uses Pepperidge Farm Puff Pastry Sheets from your grocer’s Freezer Section. Keep a box of puff pastry sheets in your home freezer for creating quick desserts and easy savory dishes.  

Apricot Brie En Croute

Ingredients

  • 1 sheet frozen puff pastry thawed
  • 1 wheel of brie 13 oz.
  • 1/4 cup toasted sliced almonds
  • 1/3 cup apricot preserves
  • 1/8 tsp. red pepper flakes

Instructions

  1. Preheat oven to 425 degrees.  Place parchment paper onto baking sheet.
  2. On a lightly flour surface, roll out puff pastry sheet, just slightly.  Spread apricot preserves in a circle, approx. the size of your wheel of brie, in the center of puff pastry sheet; sprinkle preserves with red pepper flakes, then toasted almonds.
  3. Unwrap wheel of brie, then place on top of almonds.
  4. Using a paring knife, cut all 4 corners from puff pastry sheet, rounding it slightly.  Gently pull puff pastry up around brie wheel, then invert onto prepared baking sheet.  Bake, uncovered, for approx. 20-25 minutes, or until puffed and golden brown.  Let cool for 5-10 minutes before serving.
  5. Serve with your favorite crackers - delicious with hearty breads, too.

Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Blog Comments

I know this is probably a stupid question, but do you cut the rind off the brie before wrapping it in the puff pastry sheet? I've seen some recipes where it says to cut off the top, and some where it doesn't say anything about it…..THANK YOU!

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