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Nutrition Facts
Serving Size 42 g
(Approx. 12 Servings)
Amount Per Serving
Calories 150 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 240 mg 10%
Total Carbohydrate 9 g 3%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 5 g
Vitamin A 4% Iron 2%
Vitamin C 0% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Island Brie En Croute

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
12  People


Recipe makes 12 Servings

1 frozen puff pastry sheet
1/2 cup(s) Stone Wall Kitchen Mango Chutney
1/4 cup(s) dried apricots, finely chopped
1/4 cup(s) Hill Country Fare Whole Natural Almonds, chopped
8 Oz H-E-B Artisan Imported Brie Cheese
1 H-E-B Large Grade AA Egg, beaten
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Heat oven to 400°F.
Thaw puff pastry according to package directions.
Unfold pastry sheet onto a lightly floured surface.
Roll dough into a 10 x 14-inch rectangle.
Trim corners to form an oval shape. .
Spread with chutney; leave a 1-inch border around pastry edge.
Sprinkle apricots and almonds over chutney, and place cheese in center.
Brush egg over 1-inch border, and fold in two longer sides of pastry over cheese.
Fold in remaining 2 edges; press together to seal, trim excess dough.
Place on baking sheet, seam-side down; brush the entire pastry with egg.
Bake 20 minutes or until golden brown.
Let stand 40-60 minutes; serve warm



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