Baked Brie with Roasted Garlic and Apricot Preserves

Print Recipe

Course Appetizer

Cuisine French

Servings

Ingredients

8-15 ounces frozen puff pastry thawed in the refrigerator, see notes
8-12 ounces round brie cheese 5-7 inches in diameter
1/4 cup apricot preserves or another flavor
12-20 cloves garlic (1-2 heads)
olive oil
1 egg beaten
all-purpose flour for rolling out
sliced baguettes crackers, fruit, for serving

Instructions

To make the roasted garlic:

Preheat the oven to 400 degrees. Remove the outer papery leaves of the garlic bulb, leaving the skins in tact and the cloves together.
With a sharp knife, trim off 1/4- to 1/2-inch off the top of the bulb, enough to expose the cloves inside.
Drizzle the exposed cloves with olive oil, about 2 tablespoons per head.
Wrap each bulb tightly in aluminum foil and roast 30 to 40 minutes, until soft and golden. The roasted garlic is done when it caramelized in color and the cloves are very soft and can be pieced easily with a knife.
Unwrap the foil and let cool for a few minutes before using. The garlic cloves should be easy to remove with a fork or by gently squeezing the entire bulb in your hand.

To make the baked brie:

Preheat the oven to 400 degrees, and adjust the oven rack to middle position. Line a rimmed baking sheet or pie pan with parchment.
Dust a work surface with small amount of flour. Carefully unwrap the puff pastry and place it on the work surface. Dust a rolling pin with flour and lightly roll the pastry into an 11-inch square. The pastry is already rolled out, so you won't have to do much, plus it's okay to estimate this without measuring. If any tears happen, just press them together with your fingertips.
Place the brie round in the center of the pastry. Gently spread the preserves over the top of the cheese. Wrap the pastry around the brie, folding the corners over the top to form a neat package. Using your hands, press the pastry around the edges of the cheese to neaten the top and sides.
Place the wrapped brie onto the baking sheet or pie plate. If the pastry is warm and soft, chill in the refrigerator for 10 to 15 minutes, or until you're ready to bake and serve.
Just before baking, brush the beaten egg all over the top and sides of the pastry. Try not to let the raw egg pool around the sides. Bake at 400 degrees until the pastry is deep golden brown, 35-40 minutes.
Remove from the oven and allow to cool for 10 minutes before serving. Transfer to serving platter. Spoon or squeeze out the roasted garlic cloves around the edge of the brie and serve while warm with bread, crackers, or fruit.

Notes

Puff pastry can be purchased in the freezer section of well-stocked grocery stores. Usually there are two types: all-butter pastry (such as Dufour) or shortening-based pastry (Pepperidge Farm). Either are fine.

To save time, roasted garlic can cook in the oven with the baked brie. Although it may take a bit longer, so start it ahead of time if timing is an issue.

Extra bits of puff pastry can be cut into shapes (leaves, hearts, etc) and placed on the wrapped wheel before baking. Just flip the wrapped brie over to create a blank canvas and apply cut-outs with a bit of egg wash, for glue.

Keyword apricot jam, brie, garlic, puff pastry

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