Fruit 'n' Almond-Stuffed Brie |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Our friends enjoy this special appetizer as part of all our Christmas celebrations. An apricot filling and a raspberry topping make it more special than the usual Brie cheese spread.Douglas Wasdyke, Effort, Pennsylvania Ingredients:
2/3 cup sliced almonds |
1/3 cup chopped dried apricots |
1/4 cup brandy |
1 sheet frozen puff pastry, thawed |
1 round (8 ounces) brie cheese, rind removed |
1 egg, lightly beaten |
raspberry sauce: |
1/2 cup sugar |
1 tablespoon cornstarch |
1/2 cup cold water |
2 cups fresh or frozen raspberries |
assorted crackers |
Directions:
1. In a small saucepan with high sides, combine the almonds, apricots and brandy. Cook and stir over medium-low heat until liquid is almost evaporated. Remove from the heat; set aside.
2. On a lightly floured surface, roll puff pastry into an 11-in. x 9-in. rectangle. Cut cheese in half horizontally; place bottom half in the center of pastry. Spread with half of the almond mixture. Top with remaining cheese and almond mixture.
3. Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on ungreased baking sheet. Brush with egg.
4. Bake at 375° for 30-35 minutes or until puffed and golden brown.
5. In a small saucepan, combine the sugar, cornstarch and water until smooth; add raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until slightly thickened. Strain and discard seeds. Transfer sauce to a small pitcher or bowl; serve with stuffed Brie and crackers. Yield: 8 servings.
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