Dairy Farmers of Canada

Stuffed Brie with Hazelnuts and Dried Apricots

Try out our gourmet Canadian brie, stuffed with hazelnuts and apricots, perfect for celebrating National Cheese Day! A delightful experience that combines the crunchiness of roasted hazelnuts and the sunny sweetness of dried apricots, along with thyme, rosemary, and honey in every bite.

  • Prep: 15 min
  • Refrigeration: 2 hours minimum or ideally overnight
Yields 5
 Stuffed Brie with Hazelnuts and Dried Apricots


  • 1/3 cup (60 g) dried apricots
  • 2 teaspoons (10 g) Canadian butter
  • 1 teaspoon (5 g) honey
  • 1 small sprig of rosemary
  • 1/2 cup (125 g) Canadian mascarpone
  • 1/3 cup (40 g) hazelnuts
  • 1 to 2 sprigs of thyme
  • Salt, pepper
  • 1 Canadian double-cream Brie, 7 to 10 oz (250 to 300 g)
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Cut the dried apricots into pieces. Roast them in a pan with butter, honey, and a sprig of rosemary for a few minutes. Let the mixture cool for a few minutes. Remove rosemary sprigs.

Chop the hazelnuts. In a bowl, mix mascarpone, apricots with rosemary, hazelnuts, and thyme. Add salt and pepper.

Cut the brie thickness-wise to create 2 circles. Spread mixture evenly over inside surface of cheese, close with the second half of the brie, and press down firmly without too much pressure.

Refrigerate the stuffed brie overnight (or at least 2 hours).

Serve with your choice of bread.


For a baked brie version, wrap it roughly in aluminium foil and place it on the barbecue for a few minutes.

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