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Fruit 'n' Almond-Stuffed Brie

 Fruit 'n' Almond-Stuffed Brie
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
8 ServingsPrep: 30 min. Bake: 30 min.


  • 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


  • 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

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Fruit 'n' Almond-Stuffed Brie (continued)

Directions (continued)

  • 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: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer