This warm and flavorful baked brie is always a big hit at my house. This is perfect for a get together with friends or a romantic evening in.
8 oz. wheel Brie
3 tbls apricot preserves
1 sheet of puff pastry, thawed
1/3 cup crushed roasted salted pistachios
½ tsp cumin
1 egg, beaten
1 tbls flour
¼ tsp black pepper
Pre-heat oven to 400.
Stir the preserves, cumin and pepper in a small bowl.
Lay out puff pastry sheet on a lightly floured surface and roll out until smooth. Spread half of the preserve mixture in the center of the pastry sheet and place the cheese on top. Spread the other half of the preserve mixture onto the top of the cheese.
Cover the preserves with the pistachios and drizzle a small amount of the grapeseed oil over the pastry and the cheese.
Wrap the pastry around the cheese making sure to seal the corners. Place in the center of an oiled pie pan. Brush the pastry with the beaten egg. Add a sprinkle of course salt on top, if desired.
Bake for 45 minutes and enjoy with crackers and a little spinach.