Cranberry-Apricot Baked Brie with Honey
Straight from your grocer's freezer, the dough baked around a cranberry, apricot, and almond topped Brie rises to the occasion — no flour, food processor, or kneading required.
Ingredients
Directions: | 1/3 cup(s) | chopped dried cranberries |
| 1/3 cup(s) | chopped dried apricots |
| 1/4 cup(s) | sliced almonds |
| 1/4 cup(s) | honey |
| 1 1/2 teaspoon(s) | chopped fresh thyme |
| 1/4 teaspoon(s) | salt, divided |
| 1/8 teaspoon(s) | freshly ground pepper |
| 1 | sheet frozen puff pastry, thawed |
| 1 wheel(s) | (8-ounce) Brie |
| 1 | egg white |
Preheat oven to 400°F. Combine cranberries, apricots, almonds, honey, thyme, 1/8 teaspoon salt, and pepper in a medium bowl. Set aside.
Roll puff pastry to 12-inch square. Trim top rind off Brie and center cheese on pastry. Top with fruit mixture.
Beat egg white and 1/8 teaspoon salt in a small bowl and brush some egg wash along pastry edges.
Gather dough up around Brie, twisting into a topknot. Chill in freezer for 15 minutes.
Brush pastry lightly with egg wash and place on a parchment-lined baking pan. Bake for 35 minutes.
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