Brie and Brandied Apricot Hand Pies

Brie and Brandied Apricot Hand Pies

prep time

minutes
cook time

minute
servings
12
hand pies

Ingredients












Cooking Instructions

1

In sauté pan over medium heat, combine water and sugar. Heat until sugar dissolves. Add brandy, butter and chopped apricots. Cook until liquid is reduced and creamy. Remove from heat and stir in 1/4 cup pecans.


2

Roll two dough rounds to 1/8-inch thickness. Using cookie cutter, small bowl or jar lid, cut 12 5-inch circles from dough rounds. Refrigerate until chilled, about 1 hour.


3

Heat oven to 350°F. Remove dough circles from refrigerator. Place 1 brie slice in center of each circle. Top with 1 tablespoon apricot mixture. Brush edges of crust with cream. Fold dough circle in half, crimping edges firmly together with fork. Brush tops with additional cream. Sprinkle with remaining 1/4 cup pecans and pinch of coarsely ground salt. Bake 25-30 minutes or until golden brown.


4

Cool and drizzle lightly with honey.


Ingredients












Cooking Instructions

1

In sauté pan over medium heat, combine water and sugar. Heat until sugar dissolves. Add brandy, butter and chopped apricots. Cook until liquid is reduced and creamy. Remove from heat and stir in 1/4 cup pecans.


2

Roll two dough rounds to 1/8-inch thickness. Using cookie cutter, small bowl or jar lid, cut 12 5-inch circles from dough rounds. Refrigerate until chilled, about 1 hour.


3

Heat oven to 350°F. Remove dough circles from refrigerator. Place 1 brie slice in center of each circle. Top with 1 tablespoon apricot mixture. Brush edges of crust with cream. Fold dough circle in half, crimping edges firmly together with fork. Brush tops with additional cream. Sprinkle with remaining 1/4 cup pecans and pinch of coarsely ground salt. Bake 25-30 minutes or until golden brown.


4

Cool and drizzle lightly with honey.


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