BAKED BRIE WITH DRIED APRICOTS AND PISTACHIOS
Inspired by mincemeat, the dried fruit and nut mixture piled on the brie in this recipe includes warm spices like allspice and pepper, while a bit of vinegar keeps the sweetness in check. Prepared pie dough keeps it all wrapped together and bakes up golden brown and flaky. If you are feeling artistic, save your pie dough scraps and add some decorations to your wrapped brie using the egg wash to secure them.
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
APRICOT BAKED BRIE
Apricot preserves add a burst of fruitiness that complements the creamy texture of Brie.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 170, Carbohydrate 15 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 5 g, TransFat 1/2 g
PERFECT-FOR-PARTIES BAKED BRIE IN PUFF PASTRY WITH APRICOT JAM
This is a classic dish for any type of gathering, and one we always put out. Imagine a croissant filled with melted Brie cheese and sweet fruit and jam. That's what this dish is. It's a pull-apart appetizer that can be spread on toast points or eaten as is. It's one of those centerpiece starters that is the talk of the party. Puff pastry is a cook's friend. It's great for making quick pastries and even beef Wellington. We always keep a pack in the freezer.
Provided by Jet Tila
Categories appetizer
Time 1h40m
Yield 4 servings
Number Of Ingredients 7
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.
BRIE WITH APRICOT TOPPING
Folks will think you fussed over this pretty appetizer, but it took our Test Kitchen only minutes to top a round of smooth and creamy brie with warm sweet apricots. This is one easy appetizer certain to make any occasion "special."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 129 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 204mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
ROSEMARY AND APRICOT FRENCH LOAF
This is a sweet bread that seems quite fancy and is actually not much more work than a simple French loaf. I went to an Irish bakery once and they had apricot bread. In my imagination, this is the recipe I was thinking of so I made this up when the Irish bakery didn't read my mind.
Provided by Jessica Lissner
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 12
Number Of Ingredients 8
Steps:
- Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.
- Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.
Nutrition Facts : Calories 184 calories, Carbohydrate 33.8 g, Fat 3 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.4 g, Sodium 293.6 mg, Sugar 4.1 g
APRICOT-ROSEMARY BRIE IN BOULE
Another twist to brie, this time with the different but complementary flavors of apricot and rosemary. Serve with reserved bread chunks, crackers, and fresh fruit. Particularly nice during the holidays, cocktail parties, bridal showers, or casual get togethers with friends.
Provided by Lizzie-Babette
Categories Spreads
Time 50m
Yield 6-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees fahrenheit.
- Combine apricot jam and rosemary in meduim bowl, mixing well; set aside.
- Cut off circular top of bread and remove bread inside the boule, reserving chunks for dipping later.
- Thinly spread butter inside bread shell.
- Combine apricot-rosemary mixture to chopped brie, tossing gently to coat.
- Put coated brie into boule, scraping bowl well, replacing top of bread.
- Bake at 350 degrees for about 20- 30 minutes.
- Dip or spread hot cheese onto reserved bread or crackers.
Nutrition Facts : Calories 476.8, Fat 19.9, SaturatedFat 11.6, Cholesterol 61.8, Sodium 839.6, Carbohydrate 58.7, Fiber 1.8, Sugar 17.1, Protein 17.2
APRICOT AND ROSEMARY BAKED BRIE
This is a very simple, yet elegant, appetizer that can be served with fruit slices and/or water crackers (my preference).
Provided by dojemi
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
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.
BAKED BRIE IN PUFF PASTRY WITH APRICOT OR RASPBERRY PRESERVES
This baked brie puff pastry is rich, creamy, and dessert-like. It always disappears. I'm always asked for the recipe. Raspberry preserves goes great in this as well. Bringing in 2012 I made this using Recipe #463563!
Provided by Rita1652
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 4
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.
PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY
Categories Cheese Bake Cocktail Party Vegetarian Oscars New Year's Eve Buffet Brie Dried Fruit Apricot Cherry Rosemary Almond Winter Bon Appétit
Yield Serves 16
Number Of Ingredients 23
Steps:
- To Make Chutney:
- Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
- Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
- Assembly of cheese and phyllo:
- Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
- Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
- Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
- Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
- Cool cheese on sheet 45 minutes.
- Presentation:
- Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.
BAKED APRICOT BRIE
I served this at a Harvest Tea and everyone loved it. I originally found it at reciperewards.com I decided to post it for Zaar World Tour 05.
Provided by Amis227
Categories Cheese
Time 17m
Yield 6 serving(s)
Number Of Ingredients 3
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.
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