Best 18 Apricot Brie Recipes

BAKED BRIE IN PUFF PASTRY WITH APRICOT OR RASPBERRY PRESERVES

Steps:

• Preheat oven to 425.
• Lightly grease cookie sheet.
• Roll puff pastry out slightly.
• Place cheese wheel on top (leave rind on).
• Place preserves on top of cheese.
• Place almonds on top of preserves.
• Bundle Puff Pastry up and around the cheese.
• Bake for 20-25 minutes.
• Let cool for five minutes.
• Serve with your favorite crackers.

BRIE WITH APRICOT TOPPING

Steps:

• Preheat oven to 400°. In a small saucepan, combine first five ingredients; bring to a boil. Cook and stir over medium heat until slightly thickened. Remove from heat; stir in rosemary. , Trim rind from top of cheese. Place cheese in an ungreased ovenproof serving dish. Spoon apricot mixture over cheese. Bake, uncovered, until cheese is softened, 10-12 minutes. Serve warm, with crackers.

BAKED APRICOT BRIE

Steps:

• Preheat oven to 400°F Place cheese in small baking pan. Spread top of cheese with preserves; sprinkle with almonds. Bake about 10 to 12 minutes or until cheese begins to melt and lose its shape. Serve hot with assorted crackers. Refrigerate leftovers; reheat before serving.

PERFECT-FOR-PARTIES BAKED BRIE IN PUFF PASTRY WITH APRICOT JAM

Steps:

• Preheat the oven to 400°F (200°C).
• Using a large chef's knife, cut the white rind off the top of the wheel of Brie and discard. Put the disk into the freezer and at the same time pull out the sheet of puff pastry. Allow the puff pastry to thaw until it is pliable but still cold, about 30 minutes.
• Roll the puff pastry to a 14-by-14-inch (35.5-by-35.5-cm) square. Using a pizza cutter or knife, cut a 1/2-inch (1.3-cm) wide strip from one edge of the pastry. Transfer the dough to a parchment-lined baking sheet. Place 1 tablespoon (20 g) of the preserves at the center of the pastry and then the frozen Brie wheel. Top with the apple and cinnamon, then dollop the remaining 2 tablespoons (40 g) of preserves on top. Gather the four corners of the dough, one at a time, across the Brie to enclose it completely. Tie a simple knot with the strip of dough to make a purse.
• Brush the entire top and sides of the purse with the egg wash. Sprinkle with salt and pepper. If at any point the pastry seems like it's melting or too soft, put it in the freezer for 5 to 10 minutes before continuing. Make sure the pastry is well chilled before baking.
• Bake on the middle rack of the oven for 30 to 40 minutes, turning the baking sheet halfway through, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.

APRICOT BRIE

Steps:

• In a small microwave-safe bowl, combine the first five ingredients. Cook, uncovered, on high for 1 minute or until heated through. Pour into a shallow 3-cup microwave-safe serving dish. Place cheese on preserve mixture. Cook 1 to 1-1/2 minutes longer or until cheese is softened. Serve with bread.

PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY

Steps:

• To Make Chutney:
• Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
• Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
• Assembly of cheese and phyllo:
• Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
• Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
• Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
• Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
• Cool cheese on sheet 45 minutes.
• Presentation:
• Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

APRICOT BAKED BRIE

Steps:

• Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In small bowl, mix preserves, pecans and onion; set aside.
• On lightly floured surface, roll pastry into 10x14-inch rectangle. Using the round of cheese as a pattern, cut a pastry circle 3 to 4 inches larger than the cheese. Set aside excess pastry.
• Spread half of the preserves mixture in center of pastry circle, leaving 3-inch edge. Place 1 cheese round (in rind) on preserves. Spoon remaining preserves over cheese. Top with remaining cheese round.
• Gently fold edges of pastry up and over cheese to cover, folding and pinching edges to seal. Place seam side down on cookie sheet. Cut out decorative pieces from excess pastry. Brush pastry with whipping cream; place pastry cutouts on top.
• Bake 20 to 25 minutes or until golden brown. Serve warm.

BAKED BRIE WITH APRICOT JAM

Steps:

• See above

PROSCIUTTO, BRIE AND APRICOT CROSTINI

Steps:

• Preheat the oven broiler. Put the baguette slices on a baking sheet lined with foil. Cut the Brie into 1/4-inch-thick slices and top each piece of bread with a slice. Broil until the cheese melts, 1 to 2 minutes.
• Top each cheese toast with some prosciutto and a dollop of apricot jam and a sprinkle of chives.

APRICOT AND ROSEMARY BAKED BRIE

Steps:

• Preheat oven to 325 degrees.
• Spray shallow ovenproof serving dish with cooking spray.
• Carefully remove top rind from Brie with sharp knife.
• Place in center of prepared dish.
• Melt butter in small saucepan over medium heat.
• Add preserves; cook and stir until preserves are melted.
• Stir in cream and rosemary.
• cook and stir for 3 minutes, or until thickened.
• Spoon mixture over Brie.
• Top with almonds.
• Bake 10 minutes, or until Brie is soft and knife is easily inserted.
• Serve with bread and fruit slices, if desired.

CASTLE WOOD RESERVE® UNCURED HONEY HAM, APRICOT, AND BRIE CROISSANT SANDWICH RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF.
• Melt butter in a medium pan over medium heat. Add onion and salt and cook until onion is golden brown, about 10 minutes. Add in the sprig of thyme and cook for another 2 minutes.
• Slice croissants in half and place on a parchment-lined baking sheet, cut side up. Spread apricot preserves on the top half and place 3 pieces of brie cheese. On the bottom croissant half, place caramelized onions and folded slices of Castle Wood Reserve® Uncured Honey Ham. Repeat with the other croissant.
• Bake open-face for 10 minutes.
• Remove from the oven and add arugula. Close the sandwiches and serve with a skewered strawberry for a garnish.
• Enjoy!

ALOUETTE BRANDIED APRICOT BABY BRIE

Steps:

• Mix preserves, brandy, orange juice and cinnamon in a microwave safe bowl.
• Cover with plastic wrap and microwave on high for 1 to 2 minutes or until sauce begins to bubble.
• Place Alouette Baby Brie in a shallow dish and top with apricot sauce.
• Microwave uncovered on high for 10 to 20 seconds or until cheese softens.
• Serve with French bread.

BAKED BRIE WITH APRICOT PRESERVES

Steps:

• Preheat over to 375º. Unroll crescent rolls onto ungreased baking sheet or cutting board. Place pieces of dough in a square shape and pinch edges together. Be sure to have a tight seal creating one large piece of dough. Place brie on an angle in the center of the dough. Spoon preserves over the top of the brie covering entirely. It's alright if the preserves fall to the side of the brie. Gather corners of the dough and pull together on top of preserve covered brie. Continue to gather the edges of the dough pulling up and over the brie to cover entirely. Pinch any open seams together tightly. Bake either on the baking sheet or in your serving dish for 11-15 minutes or until golden brown. Serve as is or with additional crackers.

APRICOT-PECAN BRIE TARTS

Steps:

• Bake pecans at 350 degrees in a shallow pan for 10 to 15 minutes or until toasted; cool. Remove rind from cheese; cut cheese into 24 cubes, and set aside. Roll pasty into a 15- X 10 inch rectangle on a lightly floured surface; cut into 24 squares. Fit squares into miniature muffin pans, extending corners slightly above cup rims. Bake pastry at 425 degrees for 10 to 12 minutes or until it begins to brown. Remove from oven, and gently press handle of a wooden spoon in the center of each pastry, forming tart shells. Spoon 1/2 tsp preserves into each shell; top with cheese cube and a pecan half. bake 5 more minutes or until cheese melts; serve immediately. SUBSTITUTION suggestion from Daniel Brechin: 24 wine and cheese crackers may be substituted. Top each cracker with 1/2 tsp, cheese, and pecan half; place on baking sheet. Bake at 350 degrees for 5 minutes or until cheese melts.

APRICOT CHAMBORD BRIE

Steps:

• Heat an oven to 425F. Arrange the chopped apricots and apples in a single layer on a lightly greased baking sheet. Roast the fruit in the oven for 15 to 20 minutes, or until it turns light brown and caramelizes. Allow the roasted fruit to cool for 5 minutes. Gently toss the roasted apricots and apples with the toasted pecans and raspberry jam until they are thoroughly mixed. Reduce the oven heat to 400F. Cut the Brie in half, crosswise, and evenly spread the roasted apricot filling across the cut surface of the bottom half. Replace the top half of the Brie so it resembles a sandwich. Roll each sheet of dough into a 13-inch square. Trim the edges of each pastry sheet so that it forms a circle. Carefully place the filled Brie into the center of one pastry circle and gather up the edges of the dough on top of the Brie. Place the second pastry circle on top of the Brie and tuck the edges of it under the bottom of the wrapped cheese. Beat the egg and milk together and brush it over the surface of the pastry. Place the Brie en croûte on a clean, lightly greased baking sheet and bake it for 35 to 40 minutes, until the pastry is puffed and golden brown. While the Brie is baking, make the Chambord glaze. Stir the Chambord and apple cider together over medium heat. The mixture will come to a simmer quickly; continue cooking and stirring it until it reduces in volume and is thick enough to coat the back of a spoon. Set the glaze aside to cool to room temperature. Allow the Brie to cool at room temperature for 15 minutes before serving with the Chambord glaze brushed or drizzled over it. This apricot Chambord Brie recipe makes 8 to 10 servings.

APRICOT-ALMOND BRUSCHETTA WITH MELTED BRIE

Steps:

• 1. Cut bread diagonnally into 1/2" thick slices. Stir together olive oil, garlic, and rosemary; lightly brush mixture over one side of each bread slice. Grill bread directly over meidum heat for 5 min. or until crisp and light brown, turning once. 2. Combine preserves and lemon peel. Spread preserve mixture onto the oiled side of the toasted bread slices; top with Brie and almonds. Return slices to the grill. Grill about 3 min. or until heated through and cheese begins to melt. Serve warm.

BAKED BRIE CHEESE WITH APRICOT PRESERVES RECIPE

Steps:

• Let Brie warm to room temperature. Trim off top white covering. Separate triangles of crescent rolls and start at the bottom to cover the brie. Top brie with preserves and almonds before covering the top with the crescent rolls. Wrap until all covered. Even as possible. Bake at 350 degrees, 15-25 minutes, or untill golden brown.

ALMOND-CRUSTED APRICOT-AND-BRIE-STUFFED CHICKEN RECIPE - (4.1/5)

Steps:

• 1. Preheat oven to 375ºF (190ºC). 2. With knife held horizontally and starting at the thinner side, cut each chicken breast in half, but not all the way through; open like a book. 3. Arrange brie slices over chicken, leaving a ½-inch (1-cm) border uncovered. Sprinkle with apricots, ¼ cup (50 mL) of the almonds, rosemary, salt and pepper; close breast, pressing around edges to seal. 4. In a shallow dish, combine bread crumbs and remaining almonds. Dip the chicken breasts in the egg; then dredge in crumb mixture, pressing gently to coat completely. 5. In a large ovenproof skillet, melt butter and oil over medium-high heat. Cook the chicken until golden, about 3 minutes on each side. Transfer to oven; bake until cooked through, about 15 to 20 minutes.