December 4, 2019
THE FOOD MINUTE
Baked Brie with Mustard and Apricot
Ingredients: Yield: 6-8 servings
- 8 oz. brie cheese wheel
- ½ sheet puff pastry
- 1 egg
- 2 oz. stone ground mustard
- 4-6 oz. apricot jelly
Method:
Lay puff pastry out on lightly floured board. Roll with a rolling pin to half of original thickness. Place mustard and jelly in center of pastry. Top with brie wheel. Add mustard and jelly to top of brie wheel. Lightly beat egg and ½ oz. of water with fork. Brush pastry with egg wash and gather up pastry ends, sealing cheese inside. Turn over, brush with egg wash and place on a non-stick baking surface. Refrigerate until ready to bake. Bake in a 400 degree oven until golden brown. Serve with sliced baguettes and vegetables.
