Fruit 'n' Almond-Stuffed Brie
Calories: 397
Fat: 21g (7g saturated fat)
Cholesterol: 55mg
Sodium: 292mg
Carbs: 40g
Fiber: 6g
Protein: 11g
Ingredients
- 2/3 c sliced almonds
- 1/3 c chopped dried apricots
- 1/4 c brandy
- 1 sheet frozen puff pastry, thawed
- 1 round (8 oz) Brie cheese, rind removed
- 1 egg, lightly beaten
- RASPBERRY SAUCE
- 1/2 c sugar
- 1 Tbsp cornstarch
- 1/2 c cold water
- 2 c fresh or frozen raspberries
- Assorted crackers
Preparation
Step 1
1. In a small saucepan with high sides, combine the almonds, apricots and brandy. Cook and stir over medium-low heat until liquid is almost evaporated. Remove from heat and set aside.
2. On a lightly floured surface, roll puff pastry into an 11" x 9" rectangle. Cut cheese in half horizontally; place bottom half in the center of pastry. Spread with half of the almond mixture. Top with remaining cheese and almond mixture.
3. Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on uncreased baking sheet. Brush with egg.
4. Bake at 375° for 30-35 minutes or until puffed and golden brown.
5. In a small saucepan, combine the sugar, cornstarch and water until smooth; add raspberries. Bring to boil over medium heat, stirring constantly. Cook and stir for 1 minute or until slightly thickened. Strain and discard seeds. Transfer sauce to a small pitcher or bowl; serve with stuffed Brie and crackers.
Yield: 8 Servings