[X]

Home > Recipes > Fruit 'n' Almond-Stuffed Brie

Fruit 'n' Almond-Stuffed Brie Recipe

Fruit 'n' Almond-Stuffed Brie Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

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

[X]

Rate Fruit 'n' Almond-Stuffed Brie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Fruit 'n' Almond-Stuffed Brie

Fruit 'n' Almond-Stuffed Brie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on May. 12, 2013 by JessBella6

My guests loved this sophisticated recipe!

Reviewed on Dec. 15, 2012 by bella3028

love it

Reviewed on Dec. 14, 2012 by fredaevans

Well ... I'm 'old' and I just cut to the chase with this sort of thing (and it's damned good!). Purchase frozen pie crusts, defrost, insert Brie/jam and what ever floats your boat, and into the oven.

Can't remember there being any 'left overs.'

fae

Reviewed on Dec. 14, 2012 by nigols

Everyone loved it I myself was not too keen on the apricots, but hey it is for other people and they enjoyed it, will make again