There’s precious little as satisfying and impressive as a homemade baked brie! Enjoy this decadent recipe, perfect for sharing at party or on a special day like Valentine’s day.
First, you’ll chop up dried apricots and soak them in your choice of brandy, whiskey or bourbon. If you plant to serve this brie in the evening, the best time to start soaking your apricots is right after you eat breakfast.
Next, carefully roll out the pie crust, not too thin, into a large circle between two sheets of wax paper and freeze the whole thing for 10 mintues. This keeps your counter clean and prevents crust breakage.
Once frozen, remove from freezer and peel off both sheets of paper, carefully placing the crust in a glass baking dish: It will thaw fast, so you can work with it.
Slice brie in half horizontally and place bottom half on dough.
Top the bottom half of the brie with half of the apricots and herbs. Place remaining brie on top and finish with remaining apricots and herbs. Definitely reserve the soaking liquor! It will be part of the caramel on top.
Now is the time to seal up the brie with the pie crust dough. If the dough cracks or breaks, don’t worry — just patch it so it’s sealed up tight and pop it in a 400 degree oven for 30 minutes.
After baking, let this beauty cool while you make the caramel sauce. In a small saucepan, heat the reserved soaking liquid slightly above medium heat just until it begins to reduce, 5–8 minutes. Then add coconut sugar and swirl to melt, simmering at medium heat for about 5 minutes, until it gets nice and gooey.
Once it feels thick like a caramel, immediately pour it onto the brie, and your creation is finished! Enjoy the applause and savor this luxurious baked brie.
Baked Brie Recipe
Total Time: Inactive prep: 4–8 hours. Active prep: 35 minutes. Cook time: 20–25 minutes. Serves: 8–10
- ⅔ cup chopped dried apricots or apples
- 1 cup brandy, whiskey, or bourbon
- 1 large brie, about 14 ounces
- 1 gluten-free pie crust recipe refrigerated 1 hour
- Pinch nutmeg or 1/2 teaspoon finely chopped fresh rosemary
- brandy from soaking
- 3/4 cup coconut sugar
- Soak apricots for 4 hours or overnight in brandy in a covered non-plastic container.
- Between 2 sheets of wax paper, roll out pie crust into a large circle. Place in freezer for 10 minutes or until frozen.
- Preheat oven to 400 degrees F.
- Slice brie in half horizontally and remove apricots from liquor, reserving soaking liquid. Grease a 9” round glass pie pan.
- Remove crust from freezer. Peel off both sheets of wax paper and place crust in baking dish.
- Place half brie in center of crust and top with half the fruit and nutmeg or rosemary. Top with remaining brie, then fruit and herbs.
- Fold pie crust around brie, patching crust as necessary so that brie is sealed in crust.
- Bake for 25–30 minutes or until crust is golden brown, and remove brie to a cooling rack for 10 minutes.
- Meanwhile, place brandy from soaking into a small saucepan. Heat just above medium for 5–8 minutes or until it begins to reduce.
- Add coconut sugar and swirl pan to melt. Simmer on medium heat for 4–6 minutes until thickened.
- Pour caramel over brie and serve immediately with sliced apples or pears.