Baked Brie with Apricot Jam | 12 Days of Holiday Baking

To keep the 12 days of holiday baking on track, sometimes you just need to simplify. That means using store-bought ingredients. In this case for the baked brie with apricot jam, I use puff pastry from Trader Joe’s, a small wheel of brie and some apricot jam. Gathered a few more ingredients, it’s only a master of arranging them in an artful manner. Then you’re done.

I use a small baking dish, wrap the jam-filled brie wheel with puff pastry. Poke some vent holes on top and then bake. This must be the quickest bake among the recent posts.

Some minor details to be mindful of. The brie bubbled up and filled the baking dish with cheese. I guess the high baking temperature of 425°F is too high for the brie to stay within the confine of the puff pastry wrap. Well, there are two ways to get around that. Lower the baking temperature to keep the brie in its round shape. Alternatively, cut a round of puff pastry slightly bigger than the brie wheel, place it on top like a lid. Whatever you do, consider the move as a finishing touch to dress the baked brie looking its best. It’s all good!

Just be sure the whole thing is cooled to lukewarm before you slice it, otherwise the cheese will run right out. Happy holidays!

Print Recipe

Baked Brie with Apricot Jam

By King Arthur Baking – Serves: 8-10

For a quick bake, use store-bought puff pastry. You can also make this appetizer with Camembert. Jam can be apricot or mixed berry. Serve with grapes, slices of apple and crackers.

Ingredients

• PASTRY:
• Puff Pastry, store-bought is fine
• FILLING:
• one (8-ounce) wheel Brie cheese
• 1/2 cup (170g) apricot preserves or raspberry preserves
• EGG WASH:
• 1 large egg, beaten with 1 tablespoon water

Instructions

1

Preheat the oven to 450°F.

2

Cut one-quarter of the pastry from the finished recipe, then wrap and reserve for another use.

3

Divide the remaining pastry in half and roll one half out to 1/4˝ thick. Take a 7˝ plate, invert it over the pastry, and cut out a circle of dough with a sharp paring knife. Repeat with the other half of the dough. Set aside with any scraps of dough to cut out decorative shapes for the top.

4

Fold the pastry up and around the cheese, making pleats in the dough as necessary. Use a little water to seal the pleats together. Spread the preserves on top of the cheese.