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Apricot & Pistachio Baked Brie​

There are few appetizers more impressive than a baked brie. With little more than a beautiful round of brie, a bit of jam, and some puff pastry, you can have a crispy, oozy starter that people can’t help but crowd around. While we chose the bright flavor of apricots and crunchy pistachios for this rendition, but you can feel free to riff with your favorite jams, dried fruits, and nuts.​

preparation & ingredients

1 sheet puff pastry

1 8-oz. wheel Murray’s Mini Brie

1/4 cup B&R Farms Dried Apricot Spread​

1 egg, whisked

2 Tbsp. shelled pistachios, roughly chopped​

1 oz. B&R Farms Blenheim Apricots, roughly chopped​

1 tsp. thyme leaves

Preheat the oven to 375 F. Lay out the sheet of puff pastry on a clean surface, and place the brie in the center. Trim the puff pastry into a circle that's about 2 ½ inches wider than the brie. Spread the jam evenly across the top of the brie.
Start encasing the edges of the brie in the puff pastry by pulling one small section of pastry toward the center of the cheese. Continue folding over small sections of the puff pastry until the brie is covered on every side, with the jam-covered top exposed. Make sure to pinch any seams tightly so that the puff pastry will keep its shape in the oven. ​
Brush the outside of the puff pastry thoroughly with the whisked egg, then move it to parchment-lined baking sheet. Bake for 18-20 minutes or until the puff pastry is golden brown and cooked through. Allow to cool about 5 minutes.
Top the baked brie with the apricots, pistachios, and thyme, and serve alongside your favorite crackers for dipping.

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