Apricot Baked Brie (Or Camembert)

Prep Time
Cook Time
Ready In

"This recipe was a total fluke. I wanted baked brie and was going to use my reglar recipe (#2712). Whoops! No shake and bake, So I eyed my Panko crumbs and my apricot jam and said "Why not". Well it was so delish I decided to post the recipe. Hope you enjoy it as much as we did! The jam almost tastes lemony."

Original recipe yields 2 servings


  • Serving Size: 1 (186.1 g)
  • Calories 560.7
  • Total Fat - 23.6 g
  • Saturated Fat - 12.6 g
  • Cholesterol - 63 mg
  • Sodium - 923.7 mg
  • Total Carbohydrate - 67 g
  • Dietary Fiber - 3.1 g
  • Sugars - 17.6 g
  • Protein - 21.4 g
  • Calcium - 205 mg
  • Iron - 2.9 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 400f

Step 2

Paint the outside of the Brie wheel top, bottom and sides with Apricot jam, then dip each side, bottom and top, in the Panko crumbs, place the coated wheel in an oven proof dish. You may rest it in the fridge until you wish to bake it

Step 3

Bake in the middle of your oven for about 15 minutes (at 400f) or until you see it start to swell and melt. Place your buns Aluminum wrapped in the oven for the last 10 minutes of baking Serve and enjoy warm with the warm buns and melty cheese

Tips & Variations

No special items needed.