This simple yet elegant and impressive appetizer is perfect for get-togethers, small parties, and holidays. With apricot preserves, dried cherries, and candied walnuts nestled in a flaky, buttery puff pastry on top of warm, gooey brie cheese, this indulgent appetizer makes for a well-rounded, flavorful snack that everyone will love. The richness of the cheese, sweetness of the jam, tartness of the cherries, and nuttiness of the walnuts creates a perfect contrast both in flavor and texture.
Ingredients
Apricot, Cherry, and Candied Walnut Baked Brie
1 Brie cheese wheel (12-14oz)
1 sheet puff pastry, thawed and rolled out to 12”x12”
1 Tbsp salted butter
2 Tbsp light brown sugar
⅓ cup walnuts, roughly chopped
⅓ cup apricot preserves
⅓ cup dried cherries, roughly chopped
1 egg yolk beaten with 1 Tbsp water, for egg wash
Directions
Apricot, Cherry, and Candied Walnut Baked Brie
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Scrape off the rind on the top side of the Brie and discard.
Lay the puff pastry out on a lightly floured surface and place the Brie in the center of the pastry, rind side down.
In a small saucepan, melt the butter with the brown sugar over medium heat. Add the walnuts and cook, stirring often, until golden brown, about 2-3 minutes. Transfer the candied walnuts to a piece of parchment paper until cool enough to chop. Once the candied walnuts are slightly cooled, roughly chop.
Spread the apricot preserves on top of the Brie to the edges, and then top with the chopped cherries and candied walnuts.
Fold the edges of the pastry up over the top of the Brie, gathering at the top and pressing it shut with your fingers to ensure there are no holes. If there is excess dough, you can cut it off and use it to make decorations to go on top of the pastry.
Place the pastry on the prepared baking sheet and brush the entire pastry with the egg wash.
Bake for 20-25 minutes, or until the pastry is golden brown.
Let it rest for about 5 minutes before serving.