Baked Brie in Puff Pastry with Apricot Jam
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 134, total fat 6 G., saturated fats 2 G., proteins 4 G., carbohydrates 18 G., fiber 1 G., cholesterol 54 mg, sodium 180 mg, sugar 10 G.
Calories 134, total fat 6 G., saturated fats 2 G., proteins 4 G., carbohydrates 18 G., fiber 1 G., cholesterol 54 mg, sodium 180 mg, sugar 10 G.
“This is a classic party appetizer we make all the time,” shares Jet Tila. “Imagine a croissant filled with melted Brie cheese, sweet fruit, and jam. It’s almost the same! It can be spread on toast or eaten with a puff pastry dipped in the cheese. You can substitute your favorite jam and other seasonal fruits for the apples. Some good pairings include blueberries with strawberry jam, or orange and raspberry jam. It’s one of those treats that lasts a long time. Puff pastry is a cook’s best friend. It’s great for a variety of dishes and appetizers. We always keep a package in the freezer.”
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 circle of brie cheese (220 g)
- 1 sheet puff pastry, frozen
- 3 tbsp (60 g) apricot jam
- 1 small Granny Smith apple, peeled and finely diced
- 1/4 tsp ground cinnamon
- 1 large egg, beaten with 1 tbsp (15 ml) milk
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Recipes with similar ingredients: puff pastry, Brie cheese, Apricot jam, apples, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Using a large chef's knife, trim the white rind from the top of the brie wheel and discard. Place the disk in the freezer and remove the puff pastry sheet. Defrost the pastry until pliable but still cool, about 30 minutes.
- Roll out the puff pastry into a 35.5 x 35.5 cm square. Cut a 1.3 cm wide strip off one edge of the pastry. Transfer the pastry to a parchment-lined baking sheet.
- Place 1 tablespoon (20 grams) of jam in the center of the dough and top with a frozen disc of brie cheese. Sprinkle with apple and cinnamon, then top with the remaining 2 tablespoons (40 grams) of jam. Lift the four corners of the dough, one at a time, and place them on top of the cheese to completely cover it. Tie a simple knot with a strip of dough to form a parcel.
- Brush the entire top and sides of the dough with beaten egg. Season with salt and pepper. If at any point the dough seems to be melting or too soft, place it in the freezer for 5-10 minutes, then continue. Make sure the dough is cold before baking.
- Bake on the middle rack of the oven for 30–40 minutes, rotating the pan halfway through, until golden brown and cooked through. Transfer to a wire rack and let cool for 8–10 minutes. Serve hot.
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