FRUIT 'N' ALMOND-STUFFED BRIE

Fruit 'n' Almond-Stuffed Brie image

Our friends enjoy this special appetizer as part of all our Christmas celebrations. An apricot filling and a raspberry topping make it more special than the usual Brie cheese spread.-Douglas Wasdyke, Effort, Pennsylvania

Provided by Taste of Home

Time 1h

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2/3 cup sliced almonds
1/3 cup chopped dried apricots
1/4 cup brandy
1 sheet frozen puff pastry, thawed
1 round (8 ounces) Brie cheese, rind removed
1 egg, lightly beaten
RASPBERRY SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup cold water
2 cups fresh or frozen raspberries
Assorted crackers

Steps:

In a small saucepan with high sides, combine the almonds, apricots and brandy. Cook and stir over medium-low heat until liquid is almost evaporated. Remove from the heat; set aside., On a lightly floured surface, roll puff pastry into an 11x9-in. rectangle. Cut cheese in half horizontally; place bottom half in the center of pastry. Spread with half of the almond mixture. Top with remaining cheese and almond mixture., Fold pastry around cheese; trim excess dough. Pinch edges to seal. Place seam side down on ungreased baking sheet. Brush with egg. , Bake at 375° for 30-35 minutes or until puffed and golden brown., In a small saucepan, combine the sugar, cornstarch and water until smooth; add raspberries. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute or until slightly thickened. Strain and discard seeds. Transfer sauce to a small pitcher or bowl; serve with stuffed Brie and crackers.

Nutrition Facts : Calories 397 calories, Fat 21g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 292mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 6g fiber), Protein 11g protein.