Anne Toolajian’s Baked Brie (Thanksgiving Recipe Series)

This baked Brie is always a huge hit at our house and has become a Thanksgiving tradition. Looks beautiful and tastes incredible! Enjoy!


•1 egg
•1 tablespoon water
•1 sheet Pepperidge Farm Puff Pastry (½ 17.3 ounce package Pepperidge Farm Puff Pastry Sheets = 1 sheet), thawed
•½ cup apricot preserves
•1/3 cup dried cranberries
•¼ cup toasted sliced almonds
•1 13-16 ounce Brie cheese round

Preheat oven to 400 degrees.
Beat egg and water in a small bowl, using a fork.
Unfold pastry sheet into a 14” square.
Spread preserves on the pastry to within 2 inches of the edges.
Place cheese in center of the pastry.
Fold the pastry up over the chese to cover.
Trim excess pastry and press to seal the seam.
Brush seam with egg mixture.
Place seam side down onto baking sheet.
Decorate using pastry scraps, if desired.
Brush with egg mixture.
Bake 20 minutes or until golden brown.
Let stand 15 minutes.
Serve with crackers.

Serves 12.

–Anne Toolajian

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