I first made these little pastries with my sister in her old apartment in the city. I remember sitting in her tiny apartment in Hell’s Kitchen, around a kitchen table that barely fit the two of us, trying to figure out the best way to wrap little generic brand crescent dough around continually-softening brie.
It seems like a lifetime since then, even though it couldn’t have been more than a few Christmases ago. I fell in love with Brie then and now I can’t get enough of it. Fortunately, I think my cooking skills have improved and I’ve mastered this super easy recipe. Melty French cheese with the light fruity flavor of apricot baked together in a warm puff pastry – it’s an ultimate comfort food for the holidays and everyone will love them.
It’s just simple store-bought crescent rolls (I prefer Pillsbury) spread with about a teaspoon of apricot preserves. Add a small cube of Brie cheese and then roll up the crescent into a little pocket. (The brie works better when it’s cold and easier to cut into cubes.)
The tricky part is rolling the crescent pastry into a sealed puff. Start at the wide end of the triangle and wrap the bottom edges around the square of brie.
Roll up towards the small point of the triangle, tucking the sides as you go, just like a burrito.
Once rolled up, make sure all edges are sealed.
Finally, seal the two sides that were rolled by lightly pressing with a fork.
Before baking, brush the tops and sides with an optional egg wash to further seal the puff and to give a nice golden crispy crust.
Bake at 375 degrees for 10 minutes.
Let cool 5 minutes before serving warm so that the oozy delicious brie doesn’t burn your guests!
Brie Apricot Puffs
- 2 cans crescent rolls e.g. Pillsbury
- 1 cup apricot preserves
- 6 oz. Brie cold
- egg wash optional
Preheat oven to 375 degrees.
Unroll crescents. Spread each crescent triangle with about 1 teaspoon of the apricot preserves. [Note: avoid spreading preserves too close to the edges or the small point of the crescent triangle.]
Place a small cube of brie (about 1 teaspoon) on the wide end of the crescent.
Starting with this end, roll the crescent up, tucking the sides as you go (like a burrito) sealing the edges. Press a fork along the rolled edges to tightly seal the puff pocket.
Place on an ungreased cookie sheet. (Optional: line cookie sheet with parchment paper.)
Continue to fill and roll remaining crescent pastries.
Optional: Before baking, lightly brush the top and edges of each puff with egg wash.
Bake at 375 degrees for 10 minutes, until the puffs just start to brown.
Let cool for 5 minutes before serving warm.
To make ahead, prepare pastries up until before adding egg wash. Refrigerate overnight or freeze up to one month. Thaw and bake as needed.