Baked Brie with Apricot in Pastry (en Croute)

Baked Brie wrapped in flaky, buttery pastry with apricot preserves for fruity sweetness makes for a show-stopping appetizer guaranteed to please a crowd. Crisp on the outside, warm and spreadable, this sweet and savory appetizer is always the star of the table. Whether part of a cheese tray and melted for dipping, or sliced in wedges served as part of the main meal, your guests will think you have baked for hours.

Learning Peter’s basic technique for making baked brie, will allow you to use your imagination and add lots of your favorite flavors.

1 package of pie crust (2 crusts)
Apricot preserve or filling
1 small wheel Brie
1 egg beaten with a splash of water

Sheet pan lined with parchment
Pastry brush

Preheat oven to 400 degrees

Unroll one of the crusts. In the center, spread most of the can of filling.

Place the wheel of brie in the center of the filling, and fold the sides of the crusts up. It probably won’t cover
The bottom of the wheel of brie.

Unroll the second crust and place on top of the brie to cover where the first crust didn’t meet. With your fingers, gently crimp the bottom crust to the top. Invert, and place on the center of the sheet pan.

Using the pastry brush, give the cheese an egg wash.

Bake at 400 degrees for 30 to 35 minutes, or until the crust is golden brown. Let rest for 10 minutes before serving.

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