Brie is hands down my all time favorite cheese. Baked brie is one of my all time favorite foods on the entire planet.
I know lots of folks share my affinity for ooey gooey cheeses in general, baked brie being perhaps the ultimate indulgence of cheeses. Many are familiar with puff pastry versions, with a variety of jams and preserves depending on the tradition.
In my family, it was ALWAYS apricot preserves and it was NEVER puff pastry – Phyllo Dough was where it was at for us. I always loved the phyllo version so much more – the flaky layers added some extra crisp that the puff pastry just didn’t have. Oh, and it was always served with water crackers.
Oh man, I can feel more saliva in my mouth just thinking about it! It was THE signature appetizer, nobody could make a baked brie like my mom, and was asked of her at every party to bring.
I may not eat cheese on a regular basis anymore, but I’m only human, right?! Can I get a little healthier version to enjoy this holiday season??
Yes, yes you can.
I’ve made quite a few things with this kick butt almond flour crust, and my God this just doesn’t disappoint! I think for those of you who are sensitive to copper in almond flour, you can find a similar consistency if you use 1/2 coconut flour and 1/2 cassava flour, adding extra ghee or coconut oil. I’ll have to officially test that out for you, but for me this almond crust is a life saver. It’s not phyllo dough, I’d never lie to you and say it’s exactly the same, but it is a fantastic alternative that’s not only lower in carbohydrates, but gluten free and paleo. (The cheese isn’t paleo, though!)
For the apricot preserves, you can certainly use any fruit you’d like, this is just what I know and love. I picked up an organic preserve at Whole Foods, which had a little bit of sugar in it. This recipe is more reduced-guilt than totally guilt-free maybe 🙂
Different flour alternatives are popping up all over the place, and Simple Mills is one of my all time favorite brands. I love their crackers, and these were perfect for my baked brie.
Don’t let the alternative flours or even the thought of making your own crust scare you! I promise, it’s not as hard as you think, and no need to even get the hand mixer out. It comes together just fine with a wooden spoon 🙂
Okay, enough talking, more eating!
- 1 brie wheel larger size recommended
- 1 egg yolk
- 10 oz apricot preserves approximately - use more as desired or for larger wheels
Preheat oven to 350 degrees F. Begin by making the dough for the crust. Mix all ingredients into a large mixing bowl and mix well with a wooden spoon.
Line counter top with wax paper. Using half of the dough mixture, roll out the rough by placing another piece of wax paper on top and rolling out with a rolling pin. Take half of your apricot preserves and add some to the dough that's the same size as the brie. Unwrap the brie (leave the rind on) and place on top of the preserves. Add the rest of the preserves on top of the brie.
Next, roll out the remaining dough using the same method as before - lining your counter with wax paper and then placing more on top before using the rolling pin. Remove the top layer of wax paper and gently flip and place over the brie wheel. Remove the other layer of wax paper that is now facing up.
Remove some of the excess dough from the sides, and fold the dough tightly. Do this by pressing the sides, and lifting off of the bottom layer of wax paper. Lift gently up and firmly press the dough, then flip over on the other side and place in your baking dish (a pie dish will work perfectly.)
Bake in oven for 35-40 minutes. Let cool for 10 minutes before serving.