I only make baked brie once a year because it is so rich and…..definitely not heart healthy, but when I do make it it is always for Christmas and it is always a family favorite. Creamy brie baked with jam and brown sugar inside of puff pastry dough. In previous years I’ve usually made it with raspberry jam, but I heard on twitter that it tastes really great with apricot preserves, too, so that’s what I tried this year and sweet Lord, were they right. The apricot goes great with the melted brie, and the brown sugar melts and finds its way to the bottom puff pastry crust and kind of caramelizes into it. Altogether a great appetizer, plus it’s really simple to make too, but looks pretty fancy! Also, last week I hosted a giveaway of the Foti’s Greek Deli Cookbook, and today I am announcing the winner. Drumroll please….
Congratulations Cooking Rookie!
I will be sending you an email shortly, hope you enjoy all of the great Greek recipes. And I hope that all of you out there have very merry Christmases, Hanukkahs, New Years, and what-have-yous!
Baked Brie in Puff Pastry Crust with an Apricot Brown Sugar Filling
- 1 17.3 Ounce Package Puff Pastry Sheets (there are 2 sheets in one box), defrosted
- 1 8 to 9-Inch Wheel of Brie, about 2 lbs
- 1 Egg whisked
- 1/2 Cup Apricot Preserves
- 2 Tablespoons Brown Sugar
- Preheat the oven to 350 degrees Fahrenheit. Scrape the excess white crust off of the brie, it doesn’t have to be completely removed, just use a blunt knife to scrape off whatever comes off easily.
- Cut the wheel in half horizontally. This is going to be difficult, but it it alright if it’s not in one whole piece because it will melt together when you bake it, so feel free to hack off in chunks at a time if keeping the half in one piece is too difficult.
- Place one sheet of puff pastry flat on a lightly floured surface, then place one of the halves of the wheel of brie on the center of the sheet. If you want, you can cut a small decorative shape out of two of the corners of the puff pastry sheet and set them aside for later.
- Evenly spread the apricot preserves over the brie, then sprinkle the brown sugar over the preserves. Place the 2nd half of the brie on top of the brown sugar and preserves, creating a sort of brie layer cake.
- Wrap the edges of the puff pastry sheet up over the
- brie as far as they will go without stretching too much. Then lay the
- 2nd sheet of puff pastry over the exposed brie, and then flip the
- wrapped brie over and wrap the puff pastry around the other side and
- press the sheets together.
- Place the wrapped brie seam-side down on a greased baking sheet. Place
- the two decorative cut-outs on top of the wrapped brie and poke a hole
- in the puff pastry to let the air out. Lightly brush the puff pastry
- with the whisked egg. Place the pan in the oven and bake for about 30
- minutes or until golden brown. Check on the brie every 5-10 minutes and
- poke holes in the dough if you notice air bubbles forming or
- the puff pastry swelling significantly.