Fruit N Almond Stuffed Brie Food

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Steps:

• Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
• Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
• Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
• If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

BRIE WITH ALMONDS

Steps:

• Place Brie in an small ungreased cast-iron skillet or shallow 1-qt. baking dish. Combine the butter, almonds and, if desired, brandy; pour over Brie. , Bake, uncovered, at 400° until cheese is softened, 10-12 minutes. Serve with crackers or vegetables.

ALMOND-CRUSTED APRICOT-AND-BRIE-STUFFED CHICKEN RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 375ºF (190ºC). 2. With knife held horizontally and starting at the thinner side, cut each chicken breast in half, but not all the way through; open like a book. 3. Arrange brie slices over chicken, leaving a ½-inch (1-cm) border uncovered. Sprinkle with apricots, ¼ cup (50 mL) of the almonds, rosemary, salt and pepper; close breast, pressing around edges to seal. 4. In a shallow dish, combine bread crumbs and remaining almonds. Dip the chicken breasts in the egg; then dredge in crumb mixture, pressing gently to coat completely. 5. In a large ovenproof skillet, melt butter and oil over medium-high heat. Cook the chicken until golden, about 3 minutes on each side. Transfer to oven; bake until cooked through, about 15 to 20 minutes.

APPLE AND ALMOND STUFFED BRIE

Steps:

• Step 1 Preheated oven to 400 degrees. Step 2 Beat the egg and water together in a small bowl with a fork. Step 3 Sprinkle the flour on a flat surface and unfold the pastry sheets onto it. Cut one sheet in half, keeping the remainder for another use. Match the short ends of both sheets next to each other overlapping slightly, Roll the pastry sheets together into a 20 inch square then spread the Lucky Leaf Premium Apple Pie filling on the pastry to within 2 inches of the edge. Sprinkle with almonds. Place the cheese in the center of the pastry then fold the pastry up over the cheese to cover. With scissors, trim the excess pastry to make flat, press the edges together and press the sides onto the cheese. Brush with the egg wash. Place seam-side down onto a baking sheet lined with aluminum foil then brush the top and sides with more egg wash. Step 4 Bake for 20-25 minutes until the pastry is golden brown. Remove from the oven and let rest for 45 minutes. Transfer to a platter and serve with crackers and/or bread.

FRUIT 'N' ALMOND-STUFFED BRIE

Steps:

• In a small saucepan with high sides, combine the almonds, apricots and brandy. Cook and stir over medium-low heat until liquid is almost evaporated. Remove from the heat; set aside., On a lightly floured surface, roll puff pastry into an 11x9-in. rectangle. Cut cheese in half horizontally; place bottom half in the center of pastry. Spread with half of the almond mixture. Top with remaining cheese and almond mixture., Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on ungreased baking sheet. Brush with egg. , Bake at 375° for 30-35 minutes or until puffed and golden brown., In a small saucepan, combine the sugar, cornstarch and water until smooth; add raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until slightly thickened. Strain and discard seeds. Transfer sauce to a small pitcher or bowl; serve with stuffed Brie and crackers.

BRIE WITH ALMONDS AND HONEY

Steps:

• Preheat oven to 350 degrees. Place brie in a baking dish. Drizzle with honey and sprinkle With toasted almonds. Bake for 10 minutes. Serve with thick slices of French bread.

FIGS AND TOASTED ALMONDS BRIE

Steps:

• Preheat oven to 325 degrees F (165 C).
• Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
• Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.

BRIE WITH ALMONDS

Steps:

• Set oven control to broil. Place cheese in ovenproof pie plate or pan. Broil cheese with top 3 to 4 inches from heat about 2 minutes 30 seconds or until soft and warm.
• Melt butter; stir in almonds and brandy. Pour over cheese. Garnish with parsley. Serve with crackers. Microwave Directions: Place cheese in microwavable plate or dish. Microwave uncovered on Medium (50%) 2 to 3 minutes or just until soft and warm. Place butter in 1-cup microwavable measuring cup. Microwave butter uncovered on High about 1 minute or until melted; stir in almonds and brandy. Pour over cheese.

BAKED BRIE STUFFED WITH STRAWBERRY PRESERVES AND TOASTED ALMONDS

Steps:

• Carefully lay the cheese on its side and using a long, sharp knife, horizontally cut in half.
• Spread the preserves on the cut side of the bottom layer of cheese.
• Sprinkle on the nuts.
• Replace the top half of the brie.
• Roll out the puff pastry into a circle, about double the diameter of the wheel of Brie.
• Place the Brie in the center of the pastry.
• Gather up the edges and decoratively twist together.
• Refrigerate for at least 1 hour or up to 24 hours wrapped in plastic.
• Preheat the oven to 375°F.
• Spray a large baking sheet with cooking spray.
• Beat the egg yolk and brush over the pastry.
• Bake about 40 minutes, until the pastry is evenly puffed and brown.
• Serve warm or at room temperature.

APRICOT, CRANBERRY & ALMOND STUFFED BRIE

Steps:

• In a small bowl, combine apricots, preserves, cranberries, and almonds.
• Using a sharp knife, cut the brie horizontally creating two equals thick slices.
• Spread fruit mixture onto the cut center of brie.
• Top with other half of brie.
• Heat at 300 degrees until just warm.