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Baked Brie with Apricot Jam

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Baked Brie with Apricot Jam Recipe Baked Brie with Apricot Jam Recipe

People absolutely flock to this dish. The amazing thing is, it's easy to make. If you can wrap a gift, you can make this. Our Fast and Easy Puff Pastry recipe works just fine for this, or you can use a box of store-bought pastry from the freezer section.

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At a glance

Prep
Bake
Total
Yield
16 servings
Nutrition information

Ingredients

Choose your measure:

  • 1 small wheel Brie cheese
  • 2 puff pastry sheets (1 package); or one recipe Fast and Easy Puff Pastry
  • 1/2 cup apricot or raspberry preserves
  • 1 large egg beaten with 1 tablespoon water

Instructions

  1. Place a thawed puff pastry sheet on a piece of parchment paper. Center the wheel of cheese on the pastry sheet. Cut a circle around the cheese that's 1" larger in diameter all around. Set the scrap dough carefully aside; refrigerate it while you continue assembling. If you're using the scratch recipe, take half the batch and roll it out to a 10" rectangle, then proceed as described above.
  2. Fold the pastry up and around the cheese, making pleats in the dough as necessary. Use a little water to seal the pleats together. Spread the jam over the top of the cheese.
  3. Wet the sides of the folded pastry base, then place a second sheet of pastry over the top, one that's large enough to come down around the sides. Smooth it down around the wheel. Trim the pastry to be even with the base of the cheese.
  4. Remove the scrap puff pastry from the refrigerator, and cut thin strips with a pizza cutter. Use the strips to decorate the cheese, using water to stick your design in place. At this point you can wrap and freeze the cheese until you're ready to bake and serve it.
  5. To bake the cheese, preheat the oven to 450°F. Brush the top and sides of the pastry with egg wash; don't leave any bubbles if you can help it.
  6. Bake the cheese on a parchment-lined baking sheet for 25 to 28 minutes, until the pastry is a deep golden brown all over. Remove it from the oven and let it sit for at least 15 minutes before transferring it to a serving plate. Serve warm.
  7. Yield: 16 servings.

Nutrition Information

  • Serving Size 51g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 213
  • Calories from Fat 126
  • Total Fat 14g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 29mg
  • Sodium 152mg
  • Total Carbohydrate 18g
  • Dietary Fiber 0g
  • Sugars 5g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.