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Add a photoServings: 12
Ingredients
- 17 ounce Brie, chilled
- 1 sht frzn puff pastry, thawed
- 3 Tbsp. butter
- 3 lrg onions, sliced
- 1 tsp dry thyme
- 2 x garlic cloves, chopped
- 1/2 c. dry white wine
- 1 tsp sugar
- 1/4 c. slivered almonds, toasted
- 1/2 c. apricot preserves
- 1 x egg yolk
Directions
- 1. Prepare caramelized onions: Heat butter in large skillet over medium high heat. Add in onions, saute/fry till just tender. Add in thyme, reduce heat to medium and cook till onions are golden brown, stirring often. Add in garlic and saute/fry two min. Add in 1/4 c. wine, stir till almost all liquid has evaporated. Sprinkle sugar over onions and saute/fry till soft and brown.
- Add in remaining wine and stir until liquid evaporates. Stir in toasted almonds. Season to taste with salt and pepper.
- 2. On lightly floured board, roll out pastry to 1/8" thickness. Transfer to a baking sheet.
- 3. Halve Brie horizontally. Place one half of Brie, cut side up, in middle of pastry. Spread on half of the apricot preserves. Top with half of the caramelized onion mix. Cover with other half of Brie, cut side down. Spread the remaining preserves opn top of the brie and again top with onion mix.
- 4. Draw pastry up around brie, holding corners. Tuck edges in and twist corners together to create bundle.
- 5. Beat egg yolk with 1 tsp water and brush on pastry, avoiding edges.
- 6. Bake at 425 for 20 min or possibly till golden brown and puffed. Let Brie stand in pan on rack for 20 min for runny cheese or possibly 40 min for thicker cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 221 | |
| Calories from Fat 127 | 57% |
| Total Fat 14.51g | 18% |
| Saturated Fat 8.87g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 280mg | 12% |
| Potassium 140mg | 4% |
| Total Carbs 12.93g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.87g | 5% |
| Protein 9.06g | 14% |
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