Molten baked brie cheese nestled in a cradle of dough and blanketed with apricot preserves, anyone?
Secretly, my favorite recipes are just like this one–incredibly easy to prep but impressive on the table. I love to drop jaws with under five minutes of work, and this delectable cheese appetizer does just that. I made it for Christmas and the entire thing easily disappeared into my somewhat particular relatives. Tonight, for New Years, I’ll reproduce the epic cheese goodness. Here’s how:
1 7-8 oz. Gouda or Brie (I used a round baby Brie but do experiment)
1/3 cup apricot preserves
1 tube of Crescent Rolls dough (you can even get non-perforated stuff these days)
1 egg white, beaten
You totally get to cheat with pre-fab dough–I decree it.
Make sure seams of dough, if any, are smoothed over. Make 1 large square from dough. Place cheese in center and top with a heavy helping of preserves. Fold dough up and over cheese and pinch seams shut. Brush egg white onto dough, and bake for 25-30 minutes at 350 degrees F in a buttered oven-safe casserole, or until crust is golden brown and cheese is gooey and bubbly.
It can be served as it is, or you can include crackers for scooping runaway cheese. Tasty, and made of win.
[Thanks to my mother and her friends for suggesting the idea.]
Nom! That looks delicious. I love that there are endless ways to experiment with different preserves and cheese combinations, not to mention fancying the dough!
Totally. I think raspberry preserves or lemon curd would also do nicely, and you could brush the outside with butter and add cinnamon sugar for a more dessert-like dish. Hee!