This rich stylish appetizer shared by field editor Marion Lowery of Medford, Oregon adds an elegant touch to any get-together.
- 1 sheet frozen puff pastry, thawed
- 1/4 cup apricot jam
- 1 round (13.2 ounces) Brie cheese
- 1 egg
- 1 tablespoon water
- Apple slices
- Roll puff pastry into a 14-in. square. Spread jam into a 4-1/2-in. circle in center of pastry; place cheese over jam. Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on ungreased baking sheet. Beat egg and water; brush over pastry.
- Cut the trimmed pastry pieces into decorative shapes and place on top; brush with egg mixture if desired. Bake at 400° for 20-25 minutes or until puffed and golden brown. Serve warm with apple slices. Yield: 8-10 servings.
Originally published as Brie in Puff Pastry in Taste of Home June/July 2004, p61
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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