Baked Brie En Croûte - Lettuce Entertain You

Name: Baked Brie En Croûte - Lettuce Entertain You
Ingredients: 1 whole egg; 2 egg yolks; 1 8-oz. small wheel Brie (Chef Koehn recommends Président or any brie of choice–Triple Cream Brie, Camembert, Bucheron, and Saint-André are all high-end cheeses that would fit perfectly here); ⅓ cup Apricot Jam (see sub recipe below; for grocery store option, Chef Koehn recommends a “stiff” jam such as Bonne Maman Apricot Preserves); All-purpose flour, for dusting work surface; 1 puff pastry square, 9-inch x 9-inch (Chef Koehn recommends Dufour); ⅓ cup skin-on, sliced almonds, toasted and lightly crumbled; 4 Tbsp. local clover honey; Maldon salt, generous amount to taste; Freshly cracked black pepper; 1 Tbsp. fresh mint, baby leaves only; 6 cups water; 1⅔ cups sherry vinegar; 1⅔ cups champagne vinegar; 3 ¼ cups granulated sugar; 2 lbs. dried apricots

www.lettuce.com

Try Chef David Koehn's Baked Brie En Croute recipe from Mon Ami Gabi which combines apricot jam and toasted almonds for flavorful appetizer.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lettuce.com.

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Ingredients

1 whole egg
2 egg yolks
1 8-oz. small wheel Brie (Chef Koehn recommends Président or any brie of choice–Triple Cream Brie, Camembert, Bucheron, and Saint-André are all high-end cheeses that would fit perfectly here)
⅓ cup Apricot Jam (see sub recipe below; for grocery store option, Chef Koehn recommends a “stiff” jam such as Bonne Maman Apricot Preserves)
All-purpose flour, for dusting work surface
1 puff pastry square, 9-inch x 9-inch (Chef Koehn recommends Dufour)
⅓ cup skin-on, sliced almonds, toasted and lightly crumbled
4 Tbsp. local clover honey
Maldon salt, generous amount to taste
Freshly cracked black pepper
1 Tbsp. fresh mint, baby leaves only
6 cups water
1⅔ cups sherry vinegar
1⅔ cups champagne vinegar
3 ¼ cups granulated sugar
2 lbs. dried apricots