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Fruit 'n' Almond-Stuffed Brie Recipe

Fruit 'n' Almond-Stuffed Brie 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
TOTAL TIME: Prep: 30 min. Bake: 30 min. YIELD:8 servings

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

  • 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.

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.

Wine Pairings

Medium-Bodied White Wine

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