Baked Brie

My aunt used to make baked brie with apricot for big family parties and it was so good. I haven't had it in a while so I decided to give it a try to bring to to Christmas dinner this year. I used raspberry preserves instead, but you could really use any kind you like. I also used a 15-ounce brie since my family is pretty big, but with this recipe you could use either that or the smaller 8-ounce brie. There are lots of different ways you can wrap the brie in puff pastry, but i just gathered it up and twisted it at the top. Next time I'll try to make it look a little nicer. Be sure that the puff pastry is completely covering the cheese and sealed well so nothing comes out when it is baking. This was a delicious appetizer and a big hit on Christmas. I'll definitely be making it again soon!

Baked Brie

1 sheet frozen puff pastry (from 17-ounce package), thawed

8-ounce or 15-ounce round packaged brie cheese

¼ cup apricot or raspberry preserves

1/8 cup toasted almond slices (optional)

1 egg yolk mixed with 1 teaspoon water

Water crackers or your favorite kind of crackers

Preheat oven to 375°. Lightly grease cookie sheet. Roll puff pastry out slightly so it will wrap around the entire brie wheel. Place brie wheel on top (leave rind on). Place preserves on top of cheese. Place almonds on top of preserves (optional). Bundle puff pastry up and around the cheese. Brush dough with egg wash.

Bake for 20-25 minutes. Let cool for 5 minutes. Serve with your favorite crackers. Refrigerate leftovers.

Brie wheel with raspberry preserves spread on top

Puff pastry bundled around brie wheel

Egg wash brushed on puff pastry

Baked and ready to serve!

Photos by JoJo

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