1 (14-16 oz.) wheel of brie
1/3 cup chopped pitted dates
1/3 cup coarsely chopped walnuts
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1 sheet (1/2 of 1 lb. package) frozen puff pastry SHEETS, thawed
1 tablespoon sugar
1 cup peach preserves
2 Tablespoons Amaretto
Sliced Gala or Fuji apples to serve with the baked brie
Brie: Do not remove rind from brie. Slice brie in half, horizontally. Place the two brie rounds side-by-side, cheese facing up. Combine together dates and walnuts. Divide evenly between cheese halves. Press dates and walnuts into cheese. Sandwich together the two halves of stuffed brie. On a lightly floured surface, unfold the sheet of puff pastry. Roll to enlarge to a 13-14 inch square. Place stuffed brie in center of dough. Draw up dough over the sides of cheese and press the pastry together (to seal) over the top center of the cheese. Sprinkle with sugar. You may make this up to 5 days before baking. Store in the refrigerator tightly wrapped in plastic food wrap before baking. When ready to bake, preheat to oven to 425 degrees. Place pastry-wrapped brie in center of a parchment covered baking sheet. Bake until deep golden brown, about 20-25 minutes, until pastry is golden brown. While brie is baking prepare sauce.
Glaze: Warm the peach preserves until the gel is almost liquid. Stir in the amaretto.
To Serve: Carefully transfer the baked brie from baking sheet to a platter. Cut into the baked brie. Surround with the apple slices and drizzle with the peach glaze. Also delicious served with gingersnaps.