Apricot Cranberry Almond Stuffed Brie Recipes

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APRICOT CRANBERRY BAKED BRIE



Apricot Cranberry Baked Brie image

Apricot Cranberry Baked Brie is the ultimate appetizer with a sweet nut topping. This baked brie appetizer will be perfect for get togethers and small parties.

Provided by Jessica Formicola

Categories     Appetizer     Dessert

Time 20m

Number Of Ingredients 5

1 cup apricot preserves
1/4 cup dried cranberries
1/4 cup chopped pecans
8-12 ounces brie
Crackers

Steps:

  • Combine apricot preserves, dried cranberries and pecans in a small bowl. Mix well and set aside.
  • Remove brie from the wrapper, leaving casing on, place on your serving dish. Bake at 350 for 10 minutes or allow to come to room temperature.
  • Right before serving, top with apricot topping. Can be served hot or at room temperature. Serve with your favorite crackers.
  • If you tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 362 kcal, Carbohydrate 9 g, Protein 18 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 85 mg, Sodium 536 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS



Baked Stuffed Brie with Cranberries & Walnuts image

One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.

Provided by Chef John

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 6

1 small wheel of brie (about 6 to 8 inches), chilled
¼ cup dried cranberries
¼ cup chopped walnuts
1 sheet frozen puff pastry, thawed, plus extra for (optional) design
1 egg, beaten with
1 teaspoon water

Steps:

  • Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
  • Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
  • Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
  • If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
  • Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  • Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g

BRIE WITH APRICOT TOPPING



Brie with Apricot Topping image

Folks will think you fussed over this pretty appetizer, but it took our Test Kitchen only minutes to top a round of smooth and creamy brie with warm sweet apricots. This is one easy appetizer certain to make any occasion "special."

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup chopped dried apricots
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon balsamic vinegar
Dash salt
1/2 to 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 round Brie cheese (8 ounces)
Assorted crackers

Steps:

  • Preheat oven to 400°. In a small saucepan, combine first five ingredients; bring to a boil. Cook and stir over medium heat until slightly thickened. Remove from heat; stir in rosemary. , Trim rind from top of cheese. Place cheese in an ungreased ovenproof serving dish. Spoon apricot mixture over cheese. Bake, uncovered, until cheese is softened, 10-12 minutes. Serve warm, with crackers.

Nutrition Facts : Calories 129 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 204mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

APRICOT, CRANBERRY & ALMOND STUFFED BRIE



Apricot, Cranberry & Almond Stuffed Brie image

Make and share this Apricot, Cranberry & Almond Stuffed Brie recipe from Food.com.

Provided by Queenkungfu

Categories     Spreads

Time 10m

Yield 1 stuffed brie, 30 serving(s)

Number Of Ingredients 5

1 1/2 tablespoons minced dried apricots
1 1/2 tablespoons apricot preserves
2 teaspoons dried cranberries
1 teaspoon sliced almonds
6 ounces brie cheese

Steps:

  • In a small bowl, combine apricots, preserves, cranberries, and almonds.
  • Using a sharp knife, cut the brie horizontally creating two equals thick slices.
  • Spread fruit mixture onto the cut center of brie.
  • Top with other half of brie.
  • Heat at 300 degrees until just warm.

Nutrition Facts : Calories 22.8, Fat 1.6, SaturatedFat 1, Cholesterol 5.7, Sodium 36.1, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 1.2

CRANBERRY-ALMOND-APRICOT BARK



Cranberry-Almond-Apricot Bark image

A friend made me a bag of this treat for Christmas and I had to get the recipe for this! A nice treat for the holidays--a perfect mix of cranberries, almonds, and apricots. Store in the refrigerator.

Provided by Catty96

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 4

12 (1 ounce) squares semisweet chocolate, chopped
½ cup chopped dried cranberries
½ cup slivered almonds
½ cup chopped dried apricots

Steps:

  • Line a baking sheet with a sheet of waxed paper.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  • Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
  • Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 29.3 g, Fat 13.6 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 1.2 mg, Sugar 24.4 g

APRICOT ALMOND STUFFING



Apricot Almond Stuffing image

I have been in search of a good stuffing recipe that could be served any day of the week but does not taste similar to the usual bread/sage Thanksgiving stuffing. After trying several different stuffing recipes, I began to adjust ingredients and to try several new ingredients that I thought would enhance the flavor. I eventually came up with this apricot almond stuffing. It's very tasty with a unique flavor all it's own....perfect for any day of the week, or for that special side dish when company is over, whether you're serving beef or pasta or poultry as the main course. And this is just such a tasty stuffing that I know it's just a matter of time before I eventually replace my traditional bread/sage stuffing at our annual Thanksgiving Dinner with this Apricot Almond Stuffing. (I don't want to invoke an impromptu riot within my family by venturing away from my family's traditional Thanksgiving menu, so I'll preserve family tradiition by offering Grandma's Homemade Stuffing every Thanksgiving for the sake of family peace...at least for the time being.) You can use this to stuff any bird, too. I prefer chicken, but I assume it would go well with turkey or even game hens as well. I hope you like it.

Provided by Northwestgal

Categories     Brunch

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

6 croissants, torn into bite-size pieces
1 onion, chopped finely
2/3 cup sliced almonds
1 tablespoon tarragon
1 tablespoon thyme
1 tablespoon parsley
3/4 cup dried apricot, quartered
1 teaspoon orange zest
1/4 cup butter, melted
1 tablespoon apricot preserves or 1 tablespoon apricot jam
2 cups chicken broth

Steps:

  • Preheat oven to 350 degrees.
  • Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
  • In a small bowl, mix together the melted butter, apricot preserves (or jam), and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture.
  • Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"). I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used (I've never really measured the unused portion).
  • Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes.
  • NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish). But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray.
  • TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish. They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.

Nutrition Facts : Calories 321.9, Fat 19.1, SaturatedFat 9, Cholesterol 43.9, Sodium 553.1, Carbohydrate 32.4, Fiber 3.2, Sugar 13.4, Protein 7.1

PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY



Phyllo-Wrapped Brie with Apricot and Rosemary Chutney image

Categories     Cheese     Bake     Cocktail Party     Vegetarian     Oscars     New Year's Eve     Buffet     Brie     Dried Fruit     Apricot     Cherry     Rosemary     Almond     Winter     Bon Appétit

Yield Serves 16

Number Of Ingredients 23

Chutney
12 ounces dried apricots, chopped
1 large red onion, chopped
1 cup water
2/3 cup cider vinegar
2/3 cup (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 1/2 tablespoons chopped fresh rosemary
3 large garlic cloves, finely chopped
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup blanched slivered almonds, toasted
Cheese and Phyllo
1 cup (2 sticks) unsalted butter, melted
1 pound fresh phyllo pastry sheets or frozen, thawed
4 1/2 tablespoons chopped fresh rosemary
1 32- to 36-ounce wheel of Brie
Presentation
Fresh herb sprigs (such as rosemary, sage,a and chives)
Additional dried apricots and dried cherries
Fresh baguettes, thinly sliced
Thinly sliced apples

Steps:

  • To Make Chutney:
  • Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
  • Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
  • Assembly of cheese and phyllo:
  • Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
  • Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
  • Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
  • Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
  • Cool cheese on sheet 45 minutes.
  • Presentation:
  • Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.

BAKED APRICOT BRIE



Baked Apricot Brie image

I served this at a Harvest Tea and everyone loved it. I originally found it at reciperewards.com I decided to post it for Zaar World Tour 05.

Provided by Amis227

Categories     Cheese

Time 17m

Yield 6 serving(s)

Number Of Ingredients 3

8 ounces round brie cheese
1/3 cup apricot preserves
2 tablespoons slivered almonds

Steps:

  • Preheat oven to 400°F Place cheese in small baking pan. Spread top of cheese with preserves; sprinkle with almonds. Bake about 10 to 12 minutes or until cheese begins to melt and lose its shape. Serve hot with assorted crackers. Refrigerate leftovers; reheat before serving.

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