2 golden delicious apples, peeled, cored and cut to ½-inch dice
¼ cup sugar
Pinch grated nutmeg
To assemble-
10-inch round puff pastry, rolled to ¼-inch thickness
1 round Brie cheese, 6-8 oz. and about 4½ inches wide, chilled
1 egg beaten with 1 tbsp. water
Water crackers, for serving
Instructions
1. In a medium saucepan, melt the butter over medium heat. Add
the diced apples and cook, stirring occasionally, until the apples
have released most of their juices, about 5-7 minutes. Mix in the
sugar and nutmeg, stir well to combine, and continue to cook,
stirring occasionally, until most of the liquid has evaporated, about
12-15 minutes longer. Remove from the heat and let the mixture
cool to room temperature.
2.Preheat the oven to 375 F. Line a baking sheet with parchment
paper or a silicone baking mat. Transfer the round of puff pastry to
the prepared baking pan. Using a sharp knife, cut the disc of
cheese in half horizontally to create two thinner discs. Place the
bottom disc in the center of the puff pastry round. Spread about
half of the apple compote over the surface of the cheese. Top with
the remaining cheese disc. Layer with the remaining compote.
Bring the puff pastry up around the edges of the brie-apple layers.
Fold and pinch the edges so that only a small portion of the top
surface is exposed. Brush the surface of the puff pastry lightly with
the egg wash.
3. Bake until the puff pastry is golden all over and crisp, 40-45
minutes. Let rest 5 minutes, then transfer to a serving platter with a
knife and crackers.
Originally Submitted
12/18/2016
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