Sweet & Savory Apricot Baked Brie

Here is my sweet and savory take on baked Brie. With the apricot jam and dried apricots having just the right amount of sweetness, combined with a touch of mustard and sage, wrapped in a flaky puff pastry crust, and then served warm with baguette slices and apples, it is an irresistible appetizer.

1 5-inch Brie

1 sheet of frozen puff pastry

1/3 cup apricot preserves

1/4 cup dried apricots, diced small

1/4 teaspoon grainy mustard

1/4 teaspoon fresh sage leaf, minced

1 egg + 2 tablespoons of water

Optional: 1 tablespoon honey

Allow the puff pastry to defrost at room temperature for 40 minutes or so.

Preparing the Brie:

With a sharp knife, cut a circle around the top rim of Brie, about 1/8 of an inch from the edge, cutting just through the rind. Then, using a spoon, scoop off rind.

Mix together apricot preserves, apricots, sage and mustard in small bowl. If you’d like the mixture to be a bit sweeter, add the tablespoon of honey.

Whisk the egg with 2 tablespoons of water to create an egg wash.

Preheat oven to 405 degrees F. 

Roll out puff pastry to a 16 inch square. Place prepared Brie in the center of square and then bring the corners together above the Brie. Pinch the dough together at the top of the Brie, and then tie with a piece of cooking twine. Allow the loose ends (the four corners of the dough square) to fold down so the Brie looks like a tied pouch or package (see photo).  Brush with egg wash and then bake for 45 minutes until golden brown. Serve with water crackers, baguette slices or fruit.