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Recipe

Baked Brie with Pears and Apricots

Featured in our 2017 Christmas Guide
Jason Varney

Servings: 8 to 10

Forget the baked Brie of yore. This one is like an overstuffed purse full of glistening nuts and preserves. Make it ahead of time for a holiday party, or serve thick slices for dessert with coffee or glasses of Riesling.

Ingredients

  • 1 medium Bosc pear, diced
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried figs, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1 cup apricot jam
  • 2 sheets puff pastry
  • 1 wheel Brie (2.2 lb.)
  • 1 egg yolk

Preparation

  • Preheat the oven to 400°F and line a lipped cookie sheet or baking dish with parchment paper. You can also use a 12-inch pie pan or large springform pan. (A wheel of Brie of this size is 9 inches across, so this will give you plenty of room.)
  • In a bowl, combine the pear, apricots, figs, cranberries, walnuts, and apricot jam until well mixed.
  • Unfold the puff pastry on a lightly floured surface, and roll out both sheets of dough so that they are about an inch wider on all sides than they were originally. You’ll want to be able to encase the Brie between the two sheets and crimp the edges well.
  • Place the wheel of Brie in the center of one of the pastry sheets, then spoon the fruit mixture onto the cheese, using a spatula to spread it out in an even layer.
  • Drape the second sheet of puff pastry over the fruit-topped cheese, and crimp the edges shut. (You may want to trim off the corners with kitchen scissors.) Make sure you seal the puff pastry well so that the Brie doesn’t ooze out in the oven. Do not make any holes in the dough.
  • Combine the egg yolk and 1 Tbs. water in a small dish, then brush the mixture over the surface of the pastry with a pastry brush.
  • Bake the Brie for 15 to 20 minutes, or until golden brown. Let it rest for 10 minutes before serving.

Tip

For a smaller Brie (8 ounces), use one sheet of pastry dough and halve the fruit mixture. Baked Brie can be served warm or at room temperature.Recipe reprinted with permission from DI BRUNO BROS. HOUSE OF CHEESE © 2013 by Tenaya Darlington, Running Press, a member of the Perseus Books Group.

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Reviews

  • Barcelona cook | 12/31/2013

    Absolutely DELICIOUS!!! Don't skip the fresh pear - really adds flavor!!!

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