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Brie w/Apricots In Puff Pastry (D, TNT)
Source: "Fast and Festive Meals for the Jewish Holidays," by Marlene Sorosky
Serves: 12

1 egg
1 tablespoon water
1 6-ounce sheet frozen puff pastry
1/3 cup dried apricots, chopped
1 8-ounce chunk brie (rind and all), preferably round
2/3 cup apricot preserves
1 baguette, thinly sliced

Preheat oven to 400°F.

Remove puff pastry from package. Place 1 sheet on cookie sheet to thaw. Rewrap remainder and return to freezer.

Generously butter pie tin or small casserole. Set aside.

Break egg into small mixing bowl. Add water. Beat with wire whisk until well-combined. Set aside for glaze.

Defrost pastry until soft enough to roll, but still very cold. (Don't worry if it cracks.) On floured board, using floured rolling pin, roll into 14" square (or, if it is sufficiently easy to work with, omit flour, and gently mold it into shape).

In center of pastry, sprinkle apricots into approximate shape of brie. Place brie (including rind) over apricots. Spread preserves over brie. Pull up pastry over top and twist into knot (as if it were a money bag). Pull back edges to open them out.

Transfer to buttered pie tin. Brush egg glaze over pastry. If desired, cover with foil and refrigerate overnight.

Bake (uncovered) until golden (about 30 minutes). If top browns too quickly, loosely cover with foil. Remove from oven and turn off oven. Let stand 20 to 30 minutes. Transfer to platter and serve with baguette slices.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A