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Fruit 'n' Almond-Stuffed Brie Recipe

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Our friends enjoy this special appetizer as part of all our Christmas celebrations. An apricot filling and a raspberry topping make it more special than the usual Brie cheese spread.—Douglas Wasdyke, Effort, Pennsylvania

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Fruit 'n' Almond-Stuffed Brie Recipe

Prep: 30 min. Bake: 30 min.

Yield: 8 Servings

30 30 60

Ingredients

2/3 cup sliced almonds
1/3 cup chopped dried apricots
1/4 cup brandy
1 sheet frozen puff pastry, thawed
1 round (8 ounces) Brie cheese, rind removed
1 egg, lightly beaten
RASPBERRY SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup cold water
2 cups fresh or frozen raspberries
Assorted crackers

Directions

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 11-in. x 9-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. Yield: 8 servings.

Nutritional Facts 1 wedge (calculated without crackers) equals 397 calories, 21 g fat (7 g saturated fat), 55 mg cholesterol, 292 mg sodium, 40 g carbohydrate, 6 g fiber, 11 g protein.

Originally published as Fruit 'n' Almond-Stuffed Brie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p101

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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