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

Reviews for Fruit 'n' Almond-Stuffed Brie

Sort By :
MY REVIEW
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"

MY REVIEW
Reviewed Jan. 7, 2014

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

MY REVIEW
Reviewed May. 12, 2013

"My guests loved this sophisticated recipe!"

MY REVIEW
Reviewed Dec. 15, 2012

"love it"

MY REVIEW
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.'
fae"

MY REVIEW
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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Wine Pairings

Medium-Bodied White Wine

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