Best Melted Brie And Apricot Petite Croissants Recipes

Perfect-for-Parties Baked Brie in Puff Pastry with Apricot Jam image

Provided by Jet Tila

Categories appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 7

1 (8-ounce [224-g]) wheel of Brie
1 sheet puff pastry, frozen
3 tablespoons (60 g) apricot preserves
1 small Granny Smith apple, peeled, cored and cut into small dice
1/4 teaspoon ground cinnamon
1 large egg beaten with 1 tablespoon (15 ml) milk
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400°F (200°C).
Using a large chef's knife, cut the white rind off the top of the wheel of Brie and discard. Put the disk into the freezer and at the same time pull out the sheet of puff pastry. Allow the puff pastry to thaw until it is pliable but still cold, about 30 minutes.
Roll the puff pastry to a 14-by-14-inch (35.5-by-35.5-cm) square. Using a pizza cutter or knife, cut a 1/2-inch (1.3-cm) wide strip from one edge of the pastry. Transfer the dough to a parchment-lined baking sheet. Place 1 tablespoon (20 g) of the preserves at the center of the pastry and then the frozen Brie wheel. Top with the apple and cinnamon, then dollop the remaining 2 tablespoons (40 g) of preserves on top. Gather the four corners of the dough, one at a time, across the Brie to enclose it completely. Tie a simple knot with the strip of dough to make a purse.
Brush the entire top and sides of the purse with the egg wash. Sprinkle with salt and pepper. If at any point the pastry seems like it's melting or too soft, put it in the freezer for 5 to 10 minutes before continuing. Make sure the pastry is well chilled before baking.
Bake on the middle rack of the oven for 30 to 40 minutes, turning the baking sheet halfway through, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.

Prosciutto, Brie and Apricot Crostini image

Provided by Food Network Kitchen

Time 15m

Yield 8

Number Of Ingredients 5

1 baguette, cut diagonally into 1/4-inch slices
8 ounces Brie
4 ounces thinly sliced prosciutto (about 6 slices), cut crosswise into 1/3-inch-wide ribbons
1/4 cup apricot jam
1 tablespoon chopped chives

Steps:

Preheat the oven broiler. Put the baguette slices on a baking sheet lined with foil. Cut the Brie into 1/4-inch-thick slices and top each piece of bread with a slice. Broil until the cheese melts, 1 to 2 minutes.
Top each cheese toast with some prosciutto and a dollop of apricot jam and a sprinkle of chives.

Cherry and Apricot Cobblers image

Provided by Food Network

Categories dessert

Time 1h5m

Number Of Ingredients 9

3 cups self-rising cake flour
1 1/2 sticks unsalted butter
1 cup buttermilk, milk or heavy cream
3 pounds fresh apricots, rinsed, halved, pitted and sliced
1 1/2 pounds fresh cherries, sour if possible, rinsed and pitted
3/4 cup sugar
3 tablespoons butter
1/2 teaspoon almond extract
Buttermilk and sugar for finishing

Steps:

For the dough, place flour in a bowl and rub in butter until fine and mealy. Do not allow
to become pasty. Stir in the buttermilk, adding more, one tablespoon at a time, if necessary.
Press dough together on a floured surface, wrap and allow to rest while preparing filling.
Preheat the oven to 450 degrees and set a rack in the middle level. For filling combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or 4 to 6 individual dishes. Dot with butter and sprinkle evenly with the almond extract.
Divide the dough into the same number of pieces as the dishes. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling using a thin, flexible cookie sheet, and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar.
Bake the cobblers about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly
on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.