Baked Apricot Brie with Sorghum Syrup

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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.

Baked Apricot Brie Recipe
The smells in your kitchen will make you second guess whether or not you should be sharing, but it’s just too decadent not to! I do suggest you don’t eat it all!

Baked Apricot Brie Appetizer
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.

Baked Apricot Brie with Sorghum Syrup
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.

Apricots and Baked Brie RecipeI 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!

Baked Apricot Brie with Sorghum Syrup

 

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

Directions:

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.

Baked Apricot Brie wrapped in Puff PastryWith 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.

Baked Apricot Brie in Puff Pastry
Let cool for 5 minutes and enjoy with crackers, baguette or just by itself.

Baked Apricot Brie on bread

 

Baked Apricot Brie Appetizer
Baked Apricot Brie with Sorghum Syrup
Print Recipe
Servings
4-6 servings
Cook Time Passive Time
30 minutes 5 minutes
Servings
4-6 servings
Cook Time Passive Time
30 minutes 5 minutes
Baked Apricot Brie Appetizer
Baked Apricot Brie with Sorghum Syrup
Print Recipe
Servings
4-6 servings
Cook Time Passive Time
30 minutes 5 minutes
Servings
4-6 servings
Cook Time Passive Time
30 minutes 5 minutes
Ingredients
Servings: servings
Instructions
  1. Defrost 1 sheet of puff pastry in the fridge or out on the counter until ready to bake.
  2. Preheat oven to 400 degrees.
  3. 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.
  4. Fold puff pastry on the top of the cheese and fruit mound and close all the way around.
  5. 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.)
  6. Place on parchment paper and bake for 30 minutes until it's golden brown.
  7. Let cool for 5 minutes and enjoy with crackers, baguette or just by itself.
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