Fancy name, hu? Well, for as fancy as it sounds it is incredibly easy to make, I promise. This is another great appetizer that feeds a lot without you having to slave in the kitchen all night. I never really thought I was a brie fan, but this looked so great I had to give it another shot and I was so glad I did! We gobbled this up in a hurry, it is so rich and addicting I almost didn’t want to eat dinner! I will defiantly be using this recipe over and over, I hope you find it equally delicious. Enjoy!
Baked Brie en Croûte with Apple Compote (Print Me)
Ingredients:
1 tbsp butter
2 apples, peeled, cored, and chopped into bite sized pieces (use golden delicious, fuji, something along those lines)
¼ cup sugar/splenda
Pinch nutmeg
10-inch puff pastry, ¼-inch thick
1 round chilled Brie cheese, 6-8 ounces and about 4½ inches wide
Egg wash (1 egg beaten with 1 tbsp water)
Water crackers, for serving
Directions:
Melt the butter over medium heat in a medium sized saute pan. Add the diced apples and saute, stirring occasionally, for about 5-7 minutes or until the apples have released most of their juices. Mix in the sugar and nutmeg and continue to cook, until most of the liquid has evaporated (about 12-15 minutes longer). Remove the pan from heat and let the apples cool to room temperature.
Meanwhile, preheat your oven to 375˚ and line a baking sheet with parchment paper and place the puff pastry on the baking pan. Cut the brie in half horizontally to create two thinner discs of cheese. Put one of the cheese halves in the center of the puff pastry round and spread about half of the apple compote over the cheese. Layer with the remaining brie, then top with the remaining compote. Bring the puff pastry up around the edges of the cheese folding and pinching the edges so that only a small portion of the top surface is exposed. Brush the top of the pastry lightly with the egg wash then bake until the puff pastry is golden all over and crisp (around 40-45 minutes). Let the brie rest for 5 minutes before serving with the water crackers crackers.
Source: Annie’s Eats originally Williams-Sonoma
