This Christmas my mother-in-law, who somehow remembered my love of brie, found and gave me a dish meant specifically for baking brie. She also supplied me with three different brie recipes and the different additives to make it special, such as jam, dried fruit and nuts.
I, of course, didn't look at any of the recipes carefully enough and bought brie, but not the puff pastry it called for. So the other night, both still hungry after dinner, B and I decided to make brie. Then I saw that I needed puff pastry and didn't have it, but I had a can of crescent rolls. I promise, the next time I make brie, it will be the correct way, with puff pastry. It's one of my goals for the year. Anyway, B won't eat nuts, so I left the nuts out of the recipe I used and just added some to my serving after it was cooked. The end result was a flaky warm outside, gooey cheese inside with the wonderful hit of sweetness from the apricot preserves.
Then, noticing that I had some leftover crescent roll dough and a package of chocolate chips nearby, I decided to make these:
Ingredients for baked brie with apricot preserves:
8 oz. brie wedge
1/4 c. apricot preserves
2 T. slivered almonds (if you're lucky enough to be sharing with someone who eats nuts)
1 can crescent rolls (I used the Pillsbury ones meant for recipes - no perforation in the dough)
1 egg beaten with 1 T. water
Preheat your oven to 350 F.
Slice brie horizontally in half. Spread one surface with preserves and then sprinkle with almonds. Replace the top half of the brie.
Unroll the crescent rolls until flat and smooth. Place brie on top of dough and wrap dough around brie, removing any excess, but make sure the brie is covered completely.
Brush the crescent roll dough covered brie with egg wash.
Bake for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before serving.
Gorge yourself and enjoy!