Baked Brie Apricot Pecans (Print Version)
Creamy Brie wrapped in pastry with apricot preserves and crunchy pecans, baked to golden perfection.
# What You'll Need:
→ Cheese
01 - 1 wheel (8 oz) Brie cheese
→ Pastry
02 - 1 sheet frozen puff pastry, thawed
→ Toppings
03 - 1/4 cup apricot preserves
04 - 1/4 cup pecans, roughly chopped
05 - 1 tablespoon honey (optional)
→ Egg Wash
06 - 1 large egg
07 - 1 tablespoon water
→ Garnish
08 - Fresh thyme sprigs (optional)
09 - Crackers or sliced baguette, for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place thawed puff pastry on a lightly floured surface. Roll out gently to remove creases.
03 - Center the Brie wheel on the pastry. Spread apricot preserves evenly over the top. Sprinkle with chopped pecans and drizzle with honey if desired.
04 - Fold pastry up and over the Brie, trimming excess if needed. Pinch to seal and place seam-side down on the prepared baking sheet.
05 - Beat egg with water to create egg wash. Brush evenly over the pastry for a golden finish.
06 - Bake for 18 to 20 minutes until pastry is golden brown.
07 - Let rest for 5 to 10 minutes before serving. Garnish with fresh thyme if desired. Serve warm with crackers or sliced baguette.
# Expert Tips:
01 -
- It looks like you spent hours on it when you really spent ten minutes
- The combination of hot gooey cheese and crisp pastry makes people stop mid-conversation
02 -
- If the pastry tears while wrapping, patch it with a scrap and a dab of water, it will bake invisible
- Cutting too soon will reward you with a puddle of cheese on your board instead of in your mouth
03 -
- Score a small vent in the top of the pastry before baking, it prevents dramatic cheese explosions
- Let the Brie sit at room temperature while your oven heats, cold cheese takes longer to get runny