- 3/4 cup chopped fresh apricots
- 1/3 cup chopped baking apple
- 4 teaspoons chopped pecans, toasted
- 1 tablespoon seedless raspberry jam
- 1 8-ounce Brie round
- 2 sheets frozen puff pastry, thawed
- 1 egg
- 1 tablespoon milk
- 3 tablespoons Chambord (raspberry brandy)
- 2 tablespoon apple cider or strong apple juice
- Toasted baguette slices for serving
Preparation:
Heat an oven to 425F. Arrange the chopped apricots and apples in a single layer on a lightly greased baking sheet. Roast the fruit in the oven for 15 to 20 minutes, or until it turns light brown and caramelizes. Allow the roasted fruit to cool for 5 minutes.
Gently toss the roasted apricots and apples with the toasted pecans and raspberry jam until they are thoroughly mixed.
Reduce the oven heat to 400F. Cut the Brie in half, crosswise, and evenly spread the roasted apricot filling across the cut surface of the bottom half. Replace the top half of the Brie so it resembles a sandwich.
Roll each sheet of dough into a 13-inch square. Trim the edges of each pastry sheet so that it forms a circle. Carefully place the filled Brie into the center of one pastry circle and gather up the edges of the dough on top of the Brie. Place the second pastry circle on top of the Brie and tuck the edges of it under the bottom of the wrapped cheese. Beat the egg and milk together and brush it over the surface of the pastry.
Place the Brie en croûte on a clean, lightly greased baking sheet and bake it for 35 to 40 minutes, until the pastry is puffed and golden brown.
While the Brie is baking, make the Chambord glaze. Stir the Chambord and apple cider together over medium heat. The mixture will come to a simmer quickly; continue cooking and stirring it until it reduces in volume and is thick enough to coat the back of a spoon. Set the glaze aside to cool to room temperature.
Allow the Brie to cool at room temperature for 15 minutes before serving with the Chambord glaze brushed or drizzled over it.
This apricot Chambord Brie recipe makes 8 to 10 servings.
Gently toss the roasted apricots and apples with the toasted pecans and raspberry jam until they are thoroughly mixed.
Reduce the oven heat to 400F. Cut the Brie in half, crosswise, and evenly spread the roasted apricot filling across the cut surface of the bottom half. Replace the top half of the Brie so it resembles a sandwich.
Roll each sheet of dough into a 13-inch square. Trim the edges of each pastry sheet so that it forms a circle. Carefully place the filled Brie into the center of one pastry circle and gather up the edges of the dough on top of the Brie. Place the second pastry circle on top of the Brie and tuck the edges of it under the bottom of the wrapped cheese. Beat the egg and milk together and brush it over the surface of the pastry.
Place the Brie en croûte on a clean, lightly greased baking sheet and bake it for 35 to 40 minutes, until the pastry is puffed and golden brown.
While the Brie is baking, make the Chambord glaze. Stir the Chambord and apple cider together over medium heat. The mixture will come to a simmer quickly; continue cooking and stirring it until it reduces in volume and is thick enough to coat the back of a spoon. Set the glaze aside to cool to room temperature.
Allow the Brie to cool at room temperature for 15 minutes before serving with the Chambord glaze brushed or drizzled over it.
This apricot Chambord Brie recipe makes 8 to 10 servings.
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