There is nothing more gooey and delicious than baked Brie cheese with fruit on top. Add to that a little sweetness and puff pastry and you’ve got an awesome appetizer for any party.
This is such a simple recipe that you can switch the fruit any way you’d like. Figs would be another wonderful addition to baked Brie and puff pastry. For this recipe, I am using apricots as they are in season and I recently picked them up at my local farmers market.
Brie is a French soft cheese that you can usually find in any grocery store. It’s buttery and when baked transforms into total melty, gooey goodness. It’s pretty decadent, so for a holiday or special occasion, I always have this ready. Cheese and fruit go incredibly together, the ultimate sweet and savory dish.
I added Golden Barrel Sorghum Syrup to highlight the sweetness of the apricots and balance out the buttery cheese. You can use sorghum syrup to replace honey or any type of sweetener, it’s just a different taste and unique flavor that most southerners grow up on but it’s very versatile in the food world!
What you will need for this Baked Apricot Brie recipe:
- 1 package of puff pastry
- 5” Brie Cheese Wheel
- 3 apricots, chopped
- 2 tablespoons of sorghum syrup
- 1 egg for egg wash
Defrost 1 sheet of puff pastry in the fridge or out on the counter until ready to bake.
Preheat oven to 400 degrees F.
On one sheet of puff pastry, place entire Brie wheel in the middle, add chipped apricots on top and drizzle 2 tablespoons (or as much as you’d like) of the sorghum syrup.
Fold puff pastry on the top of the cheese and fruit mound and close all the way around.
With a pastry brush, brush the top of the puff pastry folds with egg wash. (An egg wash is a beaten egg mixed with another liquid, usually water or milk, which is brushed onto the surface of a pastry before baking.)
Place on parchment paper and bake for 30 minutes until it’s golden brown.
Let cool for 5 minutes and enjoy with crackers, baguette or just by itself.
Originally from Miami, Reilly is a military wife currently stationed in San Antonio, TX who has enjoyed baking and cooking since she was 9 years old. Her Cuban influences combined with her flair for simplifying and adapting recipes to her own style make for the mouthwatering creations you find on her own blog.