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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
  • 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


  • 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 11x9-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 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.
Nutrition Facts
1 each: 397 calories, 21g fat (7g saturated fat), 55mg cholesterol, 292mg sodium, 40g carbohydrate (17g sugars, 6g fiber), 11g protein.
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Average Rating:
  • sjcm23
    Dec 22, 2019

    love this recipe its a big hit with my family!

  • constantino
    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
    Jan 7, 2014

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

  • JessBella6
    May 12, 2013

    My guests loved this sophisticated recipe!

  • Rosewolf69
    Dec 15, 2012

    No comment left

  • bella3028
    Dec 15, 2012

    love it

  • fredaevans
    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

  • nigols
    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

  • cs1977
    Dec 14, 2012

    No comment left