Honey Mustard Brie Amandine

4.5
(2) 2 Reviews
Prep Time
25
min.
Total Time
43
min.
Servings

12 servings

Impress guests with this appetizer of Brie cheese brushed with honey mustard, topped with almonds and baked in golden puff pastry.

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What You Need

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Make It

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  • Preheat oven to 400°F. Place pastry on floured surface; roll out with rolling pin to flatten.
  • Brush top and side of cheese wheel with mustard; sprinkle evenly with almonds. Place, almond-side down, on center of pastry sheet. Gently fold pastry around cheese to completely enclose cheese, trimming excess pastry if necessary. Reserve trimmings for later use. Seal edge of pastry. Place, seam-side down, on greased baking sheet. Use sharp knife to cut out desired decorative shapes from pastry trimmings; arrange on top of cheese. Brush with egg.
  • Bake 15 to 18 min. or until golden brown. Let stand 10 min. Serve with the crackers.

Size-Wise

Select a few of your favorite appetizers rather than sampling one of each to save room for your entree.

How to Toast Almonds

Spread almonds in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.

Substitute

Serve with apple slices instead of the crackers.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 19g
Saturated fat 6g
Cholesterol 35mg
Sodium 310mg
Carbohydrate 21g
Dietary fiber 1g
Sugars 3g
Protein 8g
   
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • steflynnk |

    I made this with Apricot Jam and left the almonds off.... the sweetness of the jelly was FABULOUS!! You could use any kind of jelly/jam and it would be just as good!!

  • Doodles94@aol.com |

    It looks so hard to make and expensive but yet it was easy and tasted great!

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