Autumn baked Brie wrapped in puff pastry
Sweet apricot preserves, tangy balsamic vinegar and earthy pecans or walnuts are piled on a wheel of Brie and wrapped in puff pastry. This is an elegant and simple appetizer for any gathering or holiday meal.
With lots of guests visiting for the holidays, you need an appetizer that is quick, delicious and pretty. This autumn baked Brie will be your go-to recipe. We created this sweet and savory baked Brie that goes well with crackers and fresh fruits. The sweetness of the apricot preservers and the tartness of the balsamic balance out the flavors while the nuts add texture to this dish. If you have the orange zest, it adds just a hint of citrus flavor without overpowering.
Autumn Baked brie wrapped in puff pastry recipe
Yields 6-8 servings
- 1 sheet puff pastry, thawed
- 1 (8 ounce) wheel Brie, (do not remove the rind)
- 1/4 cup walnut or pecan halves, roughly chopped
- 1/4 cup apricot preserves
- 2-3 tablespoons good-quality balsamic vinegar
- 1 tablespoon orange zest (optional)
- 1 egg, beaten
- Assortment of fruits, pretzels or crackers, for serving
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a bowl, add the nuts, preserves, balsamic and orange zest, mixing well. Unroll the puff pastry and place the Brie on one side. Carefully spoon the mixture onto the top of the Brie.
- Fold the pastry dough over the top and gently press the dough around the Brie to form a circle. With a knife remove the extra dough and crimp the edges with a fork to create a seal. Decorate the top of your Brie with leftover pastry dough or simply skip this step.
- Place the Brie on the baking sheet and bake for about 30 minutes or until the puff pastry is a nice golden brown color. Remove from the oven and allow to set several minutes. Serve warm with fresh fruits and crackers.