Baked Brie with Apricot Chutney

Categories: Cheese Dishes

Ingredients

• 1 cup sugar
• 3/4 cup chopped diced apricots
• 1/2 cup dried cherries
• 1 Tbsp. brown sugar
• 1 Tbsp. peeled, minced fresh gingerroot
• 1 Tbsp. cider vinegar
• 1/2 cup chopped pecans
• 2 (8 oz.) wheels brie, chilled
• 2 (17 1/4 oz.) pkg. frozen puff pastry sheets, thawed
• 1 egg yolk
• 1 Tbsp. milk

Directions

1. Cook sugar and 1/2 cup water in saucepan over medium-high heat, stirring constantly, until sugar dissolves. Bring mixture to boiling without stirring. Stir in apricots, cherries, brown sugar, ginger and vinegar. Reduce heat; simmer, stirring occasionally, 10 minutes or until thickened; cool. Stir in pecans; set aside. Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray.

2. Cut brie in half horizontally with serrated knife. Spread half of the apricot mixture evenly over bottom half of the brie; replace Brie onto lightly floured surface. Fold corners 2 inches toward center; roll into 14-inch circle. Bring pastry corners together; pinch seams.

3. Place both brie pastries on baking sheet. Combine egg yolk an milk, brush over pastry. Bake 25 to 30 minutes or until golden. Cool 10 minutes before serving.

Email to a friend | Print this recipe | Back