1 sheet (1/2 package) of frozen puff pastry dough
1 egg
3/4 C apricot preserves
2 tbsp orange juice (can substitute any fruit nectar to go with the dried fruit you are using)
1/4 C toasted sliced almonds
1 Brie cheese (about 13 ounces)
Water crackers.
Allow pastry to thaw in the pkg about 30 minutes, or til pliable. Preheat the oven to 400 degrees. In small bowl, beat the egg with 1 tsp water to make an egg wash. Set aside.
Lightly flour your board and roll pastry dough into a 14" square. Cut off corners to make a circle. You can use the extra dough to make decorative shapes for garnish. Spread the apricon preserves on the pastry up to about 2" from the edge, all around.
Add dried cranberries to orange juice (or other dried fruit to other juice/nectar), and allow to absorp and soften--about 5-10 minutes. Drain the fruit. Place dried fruit on the apricot preserves, and top with the almonds. Place the Brie on top of the almonds. Brush the 2" edges of pastry with a wash of the egg & small amount of water. Completely seal the Brie in the puff pastry. Seal the edges by brushing with more egg wash, as if you are using it for a glue to hold edges together.
Spray cooking sheet with vegetable oil spray. Place the Brie, seam side DOWN on the shee. Decorate the top with cut out garnish from the scraps. Brush top with remaining egg wash.
Bake for 20 minutes. Allow to sit for a least 30 minutes before serving; the cheese will be too runny if you cut too early. Serve with crackers.
1 egg
3/4 C apricot preserves
2 tbsp orange juice (can substitute any fruit nectar to go with the dried fruit you are using)
1/4 C toasted sliced almonds
1 Brie cheese (about 13 ounces)
Water crackers.
Allow pastry to thaw in the pkg about 30 minutes, or til pliable. Preheat the oven to 400 degrees. In small bowl, beat the egg with 1 tsp water to make an egg wash. Set aside.
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Lightly flour your board and roll pastry dough into a 14" square. Cut off corners to make a circle. You can use the extra dough to make decorative shapes for garnish. Spread the apricon preserves on the pastry up to about 2" from the edge, all around.
Add dried cranberries to orange juice (or other dried fruit to other juice/nectar), and allow to absorp and soften--about 5-10 minutes. Drain the fruit. Place dried fruit on the apricot preserves, and top with the almonds. Place the Brie on top of the almonds. Brush the 2" edges of pastry with a wash of the egg & small amount of water. Completely seal the Brie in the puff pastry. Seal the edges by brushing with more egg wash, as if you are using it for a glue to hold edges together.
Spray cooking sheet with vegetable oil spray. Place the Brie, seam side DOWN on the shee. Decorate the top with cut out garnish from the scraps. Brush top with remaining egg wash.
Bake for 20 minutes. Allow to sit for a least 30 minutes before serving; the cheese will be too runny if you cut too early. Serve with crackers.