Ingredients:

  • 1 wheel (8 ounces/225g) Brie cheese, rind on
  • 1/4 cup (60ml) Apricot preserves/jam
  • 1 tbsp (15ml) Dry sherry or apple juice
  • 1 tbsp (15ml) Chopped walnuts (optional)
  • 1 sheet (14.1 ounces/400g) frozen puff pastry, thawed
  • 1 large egg, beaten for egg wash
  • Crackers or baguette slices
  • Fresh fruit, such as apples or grapes

Instructions:

  1. Gently score the top of the brie in a crisscross pattern. Combine apricot preserves and sherry (or apple juice) in a small saucepan over low heat. Simmer for 5 minutes to slightly loosen. Remove from heat and stir in walnuts (if using). Spread the apricot mixture evenly over the top of the brie. Chill for 30 minutes to firm up slightly.
  2. Unfold puff pastry on a lightly floured surface. Gently roll out to a 12-inch square.
  3. Place chilled brie in the center of the pastry. Fold pastry over the brie, creating a sealed package. Trim excess pastry and crimp edges to seal tightly.
  4. Wrap the assembled brie en croute in plastic wrap and chill for another 15 minutes to prevent pastry from shrinking during baking. Cut out decorative shapes from leftover pastry and attach to the top with a dab of egg wash.
  5. Place Brie en Croûte on a baking sheet lined with parchment paper. Brush the entire surface with egg wash. Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown and puffed.
  6. Let cool for 10 minutes before serving. Serve warm with crackers, baguette slices, and fresh fruit.