Serves 6-8
1 x 320g puff pastry sheet, thawed
Plain flour, for rolling
300-350g round Brie cheese
3 tbsp apricot jam
1 large egg, beaten
slices of Baguette, to serve
1 x 320g puff pastry sheet, thawed
Plain flour, for rolling
300-350g round Brie cheese
3 tbsp apricot jam
1 large egg, beaten
slices of Baguette, to serve
- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper.
- Dust the counter with a small amount of flour and roll out the puff pastry if it’s not wide enough to cover the entire round of Brie.
- Place the Brie in the middle of the pastry. Generously spread the top of the cheese with apricot jam. Fold the corners of the pastry over the Brie, forming a neat parcel. Use your hand to press the pastry gently against the Brie.
- Transfer the parcel to the baking tray and brush all over with the beaten egg.
- Bake for 35-40 minutes until the pastry is deep golden-brown. Remove from the oven and allow to cool for 6-8 minutes.
- Use the parchment paper to transfer the Brie to a serving plate. Arrange sliced baguette or crackers around the Brie and serve while warm.
Note: crackers can be used as an alternative to baguette, if you wish.
Per Serving 376kcals, 26.3g fat (10.6g saturated), 23.8g carbs, 3.8g sugars, 11.6g protein, 0.7g fibre, 0.347g sodium