Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, cranberry brie bites, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Every year, my mom makes one thing during Christmas and Thanksgiving season: Brie and Apricot appetizers.
She buys the puff pastry, once it is thaw, opens it up, then fills it with a block of brie and a whole jar of apricot and then lastly, seals it all up by joining the edges and then baking it. It is a bit of a hassle to make, and honestly even more of a hassle to eat since it needs to be cut to enjoy it on your plate and it is a constant game of tug of war: you against the appetizer. It is so delicious, it is worth it, but definitely tough.
Well, I have been on the lookout for a new way to make the appetizer so I can enjoy it more often than just the holidays. Well, after searching for a while, I found a way to make it in dip form, but after trying it a couple of times, I realized it was still pretty tough to enjoy.
I got back online and searched and ended up with this recipe which is the solution to all my brie problems! They are little cups filled with a bit of everything so there is no mess, no pulling, and easy to enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with chunks of gouda cheese.