Cranberry-Apricot Baked Brie with Honey
From Country Living
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.
|1/3 cup(s)||chopped dried cranberries|
|1/3 cup(s)||chopped dried apricots|
|1/4 cup(s)||sliced almonds|
|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|
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.