Apriot Pineapple Baked Brie Cheese Recipes

BAKED BRIE WITH APRICOT JAM

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside. Alternatively, use a small 6 inch cast iron skillet or pie pan.
• Unwrap brie cheese and place onto prepared pan. Bake for 15-20 minutes, or until center is melted (check with a toothpick).
• Remove from oven and use the parchment paper to transfer brie to a serving plate (or leave cheese in cast iron skillet for serving). Top cheese with apricot jam and walnuts.
• Serve immediately with crackers, crostini, or sliced apples.

BAKED BRIE WITH DRIED APRICOTS AND PISTACHIOS

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

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.

APRICOT BRIE

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.

BRIE WITH APRICOT TOPPING

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.

APRIOT PINEAPPLE BAKED BRIE CHEESE

Steps:

• Cut two circles out of your pastry puff dough. One should be the diameter of the brie cheese plus an extra 1/4 inch. The other cut should be the diameter of the brie with about 1 inch extra all around. Place the smaller round on the sheet pan sprayed with cooking spray. Set the unwrapped brie cheese on the top. Carefully cover with the larger round of the pastry puff dough. Carefully press down the top around the sides to seal in the cheese. Brush with beaten egg. Use the scrapes to make some leaves to put on the top and then brush them with egg.
• Place cookie sheet in preheated 400 degree oven for about 20 minutes, or unitl lightly golden brown. Let it rest for about 5 minutes before serving.

GIANT BAKED BRIE WITH APRICOTS AND WALNUTS

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.

BAKED APRICOT BRIE

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.

BAKED BRIE CHEESE WITH APRICOT PRESERVES RECIPE

Steps:

• Let Brie warm to room temperature. Trim off top white covering. Separate triangles of crescent rolls and start at the bottom to cover the brie. Top brie with preserves and almonds before covering the top with the crescent rolls. Wrap until all covered. Even as possible. Bake at 350 degrees, 15-25 minutes, or untill golden brown.

APRICOT-PINEAPPLE DREAM

Steps:

• Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
• In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.