Baked Brie With Dried Fruit and Nuts

An elegant and easy appetizer that is sure to impress a crowd. Frozen puff pastry enrobes a fruit and nut studded melty layers of cheese and preparation couldn't be easier. You'll be done in about 15 minutes!

1 sheet frozen puff pastry, defrosted*

Dried Fruit

1 8 oz. wheel of brie or camembert

1/4 c. dried tart cherries

1/4 c. dried apricots, diced to 1/8"

1/4 c. walnuts, chopped

2 tsp. butter

1 tbsp. orange liqueur (or juice)

1 tbsp. water

dash of cinnamon

1 egg, beaten

Defrost 1 sheet of puff pastry, covered on the counter for about 30 minutes.

Meanwhile, in a medium skillet over medium heat, melt butter. Add dried cherries, apricots and walnuts. Sautee for 1 minute until fruit is warm and slightly softened. Add liqueur, water and cinnamon and cook for 1 - 2 minutes stirring often, until most of the liquid evaporates. Remove from heat and cool to room temperature.

Unwrap the cheese and cut horizontally. For easy slicing cut cheese while cold and use a sharp knife that has been moistened with water. Separate layers and spread half the fruit mixture on the cheese. Place top layer of cheese, rind side up and top with remaining fruit.

When pastry is defrosted, roll out on a floured surface to form a 12" x 12" square. Remove corners of square, forming a 12" circle. Use pastry scraps to create leaves or other decoration.

Drape the pastry over the fruit and cheese and carefully tuck dough under the cheese, removing excess pastry as needed. Seal pastry well using egg wash. Transfer cheese to small, parchment or foil lined baking dish. Decorate top with pastry and brush with egg.

For best results, freeze the cheese for 5 minutes before baking in a preheated oven set to 425 for 18 - 20 minutes. Crust will be golden brown and puffed. Allow to cool at least 10 minutes before cutting.

*I use Peppridge Farm brand and defrost for 30-40 minutes.

Baked Brie With Dried Fruit and Nuts

Christine has over 10 years experience promoting and celebrating Artisan and Specialty cheese from North America and around the world. She shares her passion and expertise via food writing, photography, video, recipes, in-person guided tastings and via her blog: http://cheesechickchat.com/ Christine serves as the current President of the American Cheese Society ( http://cheesesociety.org ), North America's premiere organization supporting and promoting Artisan, Farmstead and Specialty Cheese.

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