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Ingredients Jump to Instructions ↓

  1. 1 frozen puff pastry sheet -- defrosted

  2. 1/3 C chopped dried apricot s

  3. 1 round brie (8 oz)

  4. 2/3 C apricot preserves

  5. 1 egg mixed with

  6. 1 Tablespoon of water for glaze

  7. thinly sliced baguette s for serving

Instructions Jump to Ingredients ↑

  1. On a lightly floured board with lightly floured rolling pin, roll pastry into a 14 inch square.

  2. Cut off corners, making an uneven 13 inch circle Place cheese on chopped apricots.

  3. Spread preserved over top Bring sides of pastry up over the top and twist tightly into a knot like a money bag.

  4. Pull back edges to open them out Place in a greased pie dish or on a rimmed baking sheet. Brush pastry with egg.

  5. Cheese may be refrigerated covered with foil overnight About 1 hour before serving, preheat oven to 400 degrees. Bake Brie 30 minutes, or until golden. If top browns too quickly, cover loosely with foil Let rest 20 to 30 minutes before serving to set up slightly.

  6. Remove on a platter and serve with baquette slices.

  7. Description: “Fast & Festive Meals for the Jewish Holidays” - - - - - - - - - - - - - - - - - - -

  8. Per Serving (excluding unknown items): 1992 Calories; 95g Fat (41.9% calories from fat); 21g Protein; 277g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 712mg Sodium. Exchanges: 7 Grain(Starch); 2 Fruit; 18 1/2 Fat; 9 Other Carbohydrates.

  9. Nutr. Assoc. : 0 0 0 0 0 0

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