Baked Cheese in Pastry

Baked Cheese in Pastry

0 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    2 h 55 m
DuVillage
Recipe by  DuVillage

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (0)

Rate This Recipe

No reviews (yet). Have you made this recipe? Be the first to review it!

More Reviews

Similar Recipes

Baked Brie in Puff Pastry
(168)

Baked Brie in Puff Pastry

Two-Salmon Strata with L'Evanjules
(7)

Two-Salmon Strata with L'Evanjules

Individual Upside-down Goat Cheese Souffles
(7)

Individual Upside-down Goat Cheese Souffles

Polenta with Le Cendre
(5)

Polenta with Le Cendre

Chevre Truffles
(4)

Chevre Truffles

Bonaparte Fondue
(4)

Bonaparte Fondue

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bonaparte Fondue

>

next recipe:

Sir Laurier d'Arthabaska Cheese Baked in a Nut Crust