Baked Brie in Dough with Dried Apricots and Pistachios

Ingredients:

• 1/3 cup dried apricots, finely chopped
• 0.5 cup apple juice
• 1 tbsp. apple cider vinegar
• 1 teaspoon light or dark brown sugar
• 1/4 tsp ground allspice
• 1/4 cup roasted salted pistachios, chopped
• 1 round chilled pie dough (half a 400g package)
• 1 circle of brie cheese weighing 200-220 g.
• 1 large egg, lightly beaten
• Sliced ​​apples and/or pears, for serving

Preparation:

1. Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt, and some freshly ground black pepper in a small saucepan and bring to a boil over medium heat. Cook until the apricots have plumped up and absorbed the liquid, about 8 minutes. Remove from heat and let cool; stir in the pistachios.
2. Line a baking sheet with parchment paper. Turn the pie dough out onto a clean work surface; carefully roll out the outer 2 inches of the circle to make the edges slightly thinner. Place the Brie cheese in the center of the dough and top with the fruit and nut mixture. Trim about 1 inch (2.5 cm) from the edge of the dough all the way around. Brush the edge with beaten egg.
3. Fold the edges of the dough up over the cheese, folding and pleating the sides as needed; pinch the dough together to seal. Transfer the wrapped cheese to a baking sheet and brush with the remaining beaten egg. Freeze for about 30 minutes.
4. Preheat oven to 190°C (375°F). Place the baking sheet in the oven and bake until golden brown, 35-40 minutes. Let cool for at least 20 minutes. Slice and serve with apple and/or pear slices.