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Fruit ‘n’ Almond-Stuffed Brie

Total Time

Prep: 30 min. Bake: 30 min.

Makes

8 servings

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
Fruit 'n' Almond-Stuffed Brie Recipe photo by Taste of Home
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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 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.
  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.

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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