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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1/4 cups - finely diced dried apricots
  • 1/4 cups - almonds, chopped
  • 1 tablespoons - snipped fresh parsley
  • 2 tablespoons - apricot preserves
  • 1 teaspoons - Dijon mustard
  • 1 packages - 8 oz. refrigerated crescent dinner rolls
  • 1 - four-inch round (8 oz.) Brie cheese, rind included
  • 1 - egg, lightly beaten
  • - apple or pear wedges, optional, for serving
  • Directions:

    Preheat oven to 350 degrees F. In Classic Batter Bowl, combine apricots, almonds, parsley, preserves and mustard; mix well.

    Unroll crescent dough on lightly floured cutting board. Separate dough crosswise into two squares, pressing seams to seal. Place Brie on one square of dough; set aside remaining square of dough.

    Trim corners from first dough square, leaving about 1-inch border around Brie. Scoop apricot mixture evenly over top of Brie.

    Using Creative Cutters, cut one shape from each corner and center of remaining square of dough; set shapes aside. Trim corners of dough. Place dough over Brie, pinching seams, if necessary. Fold and crimp edges of dough to seal.

    Transfer Brie to Mini-Baker baking dish; brush egg over entire surface of dough. Place cut-out shapes over dough, and brush with egg.

    Bake 30 to 35 minutes or until crust is deep golden brown. Remove from oven; let stand 15 minutes. Serve with apple or pear wedges, if desired.

    VARIATION: Jalapeno Baked Brie - omit mustard; substitute finely diced bell pepper for apricots, chopped pecans for almonds, and jalapeno jelly for apricot preserves.

    Brief Description

    Brie topped with apricots, almonds, and seasonings and baked inside crescent roll dough.

    Main Ingredient:

    Brie

    Category:  Appetizers

    Cuisine:  French

    Prep Time: 30 min
    Cook Time: 30 min

    Notes

    If desired, 1 package (8 oz.) of cream cheese can be substituted for Brie cheese.

    Source

    Pampered Chef

    Tags

    Posted By:

    swilliamson

    Posted On:

    March 5, 2016

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