Sweet and Savory Apricot~Sage Baked Brie

So often I’ve been at parties where they are offering a baked Brie that is doused in the likes of brown sugar, cinnamon, nuts and Kahlua which is delicious, however, too sweet and dessert-like for me.

Here is my sweet and savory take on baked Brie. With the apricot jam and dried apricots having just the right amount of sweetness, combined with a touch of mustard and sage, wrapped in a flaky puff pastry crust, and then served warm with baguette slices and apples, it is an irresistible appetizer.

Apricot~Sage Baked Brie


1 8 ounce Brie
1 sheet of frozen puff pastry
1/3 cup apricot preserves
1/4 cup dried apricots, diced small
1/4 teaspoon grainy mustard
1/4 teaspoon fresh sage leaf, minced
1 egg + 2 tablespoons of water

12 inch piece of cooking twine

Optional: 1 tablespoon honey and a handful of pine nuts


Allow the puff pastry to defrost at room temperature for 40 minutes or so while you prepare the Brie and sauce.

Preheat oven to 400 degrees F.

Preparing the Brie:
With a sharp knife, cut a circle around the top rim of Brie, about 1/8 of an inch from the edge, cutting just through the rind. Then, using a spoon, scoop off the rind.

Mix together apricot preserves, apricots, sage and mustard in small bowl. If you’d like the mixture to be a bit sweeter, add the tablespoon of honey.

Spoon the apricot mixture onto the top of the prepared Brie.

Whisk the egg with 2 tablespoons of water to create an egg wash.

Roll out the puff pastry to a 16 inch square. Place the Brie in the center of the square. Bring the corners of the pastry together above the Brie. Pinch the dough together at the top of the Brie, and then tie with a piece of cooking twine. Allow the loose ends (the four corners of the dough square) to fold down so the Brie looks like a tied pouch or package.

Place Brie on a sheet pan, brush with the egg wash (optional: sprinkle with pine nuts) and then bake for 35-45 minutes until golden brown. Serve with water crackers, baguette rounds and/or fruit slices.


    • Hi Kat- yes, leave the rind on the sides. It will soften as it bakes and is perfectly fine to eat. If you remove it it will become a melted mess. Let me know if you have any other questions and thanks for stopping by my blog!

    • Yes, Kevin, you can use fired or rubbed sage only use a bit less. I would suggest adding a pinch and then tasting it as it is hard to gauge to potency of dried herbs and you rally just want a hint of the sage. Let me know how it turns out! Eva

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