Fruit 'n' Almond-Stuffed Brie

By VegasBartender

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