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.
GIANT BAKED BRIE WITH APRICOTS AND WALNUTS
This is a simple and impressive baked Brie for a crowd. A quick apricot and walnut compote nestled in the pastry along with the warm cheese makes an elegant but easy party starter for any gathering.
Provided by Food Network Kitchen
Categories appetizer
Time 12h35m
Yield 10 to 12 servings
Number Of Ingredients 12
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
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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