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Baked Cheese in Pastry

Baked Cheese in Pastry

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    2 h 55 m
DuVillage

DuVillage

Baked cheese wrapped in puff pastry with apricots and rosemary makes a crowd-pleasing, elegant appetizer. Serve with hazelnut bread, if available.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 284 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Place the cheese in the freezer for 1 hour. With a sharp knife, remove the top rind and place the cheese in the refrigerator.
  2. In a bowl, combine the jam, apricots and rosemary. Set aside.
  3. Roll out the dough into a 22 cm (9 in.) square. Place the whole cheese in the middle of the square, rindless side up. Spoon the apricot mixture over the top of the cheese.
  4. Beat the egg yolk with the cold water and brush the edges of the dough with the mixture. Bring two opposite corners of the dough up over the cheese and seal together well. Repeat with the other corners. Turn the cheese over and place on a parchment-lined plate (sealed edges down). Refrigerate for 2 hours.
  5. Preheat the oven to 200 degrees C. (400 degrees F.).
  6. Turn the cheese over (sealed edges up) and transfer to a 15 cm (6 in) round baking dish. Brush with the egg yolk mixture.
  7. Bake in the middle of the oven for 35 to 40 minutes or until the crust is nicely browned. Remove from oven and let rest 30 minutes before serving with the hazelnut bread.
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