Apricot Baked Brie

Apricot preserves add a burst of fruitiness that complements the creamy texture of Brie. MORE+ LESS-

By Betty Crocker Kitchens

January 21, 2010

1/3

cup apricot preserves

1/4

cup chopped pecans

tablespoons finely chopped red onion

sheet puff pastry (from 17.3-oz package), thawed

round (8 oz) Brie cheese, cut horizontally in half

tablespoon whipping (heavy) cream or half-and-half

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1

Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In small bowl, mix preserves, pecans and onion; set aside.
2

On lightly floured surface, roll pastry into 10x14-inch rectangle. Using the round of cheese as a pattern, cut a pastry circle 3 to 4 inches larger than the cheese. Set aside excess pastry.
3

Spread half of the preserves mixture in center of pastry circle, leaving 3-inch edge. Place 1 cheese round (in rind) on preserves. Spoon remaining preserves over cheese. Top with remaining cheese round.
4

Gently fold edges of pastry up and over cheese to cover, folding and pinching edges to seal. Place seam side down on cookie sheet. Cut out decorative pieces from excess pastry. Brush pastry with whipping cream; place pastry cutouts on top.
5

Bake 20 to 25 minutes or until golden brown. Serve warm.

Sourdough bread slices, crispy crackers or apple and pear slices go well with this dressed-up cheese appetizer.
Assemble the Brie the day before, cover tightly and refrigerate. Just before serving, bake as directed.