Fruit 'n' Almond-Stuffed Brie Recipe
Fruit 'n' Almond-Stuffed Brie Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 8 servings


  • 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
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • 2 cups fresh or frozen raspberries
  • Assorted crackers

Nutritional Facts

1 each: 397 calories, 21g fat (7g saturated fat), 55mg cholesterol, 292mg sodium, 40g carbohydrate (17g sugars, 6g fiber), 11g protein.


  1. 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.
  2. 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.
  3. Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on ungreased baking sheet. Brush with egg.
  4. Bake at 375° for 30-35 minutes or until puffed and golden brown.
  5. 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.
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

Reviews for Fruit 'n' Almond-Stuffed Brie

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constantino User ID: 2721603 216578
Reviewed Jan. 1, 2015

"I use apricot jam, top with sliced almonds and wrap in crescent roll pastry...bake for 20 mins. Easy and delicious and I give it 5 starts"

kerrynjames User ID: 5662698 144944
Reviewed Jan. 7, 2014

"I felt the flavor was overpowered by the brandy. I won't make it again."

JessBella6 User ID: 5295511 208323
Reviewed May. 12, 2013

"My guests loved this sophisticated recipe!"

bella3028 User ID: 6634989 92485
Reviewed Dec. 15, 2012

"love it"

fredaevans User ID: 6360805 161421
Reviewed Dec. 14, 2012

"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.'

nigols User ID: 6143871 66253
Reviewed Dec. 14, 2012

"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"

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