I love Brie, so when I saw this recipe on Annie's Eats I knew I had to find a special occasion to make it for. I ended up making it for the baby shower my mom and Sarah gave me in El Paso. It was so delicious- everybody loved it! I ate the last piece warmed up for breakfast the next morning with a tall glass of milk (come on, apple cheese pastry for breakfast, that's healthy, right?).
Baked Brie en Croûte with Apple Compote
1 tbsp. unsalted butter
2 golden delicious apples, peeled, cored and cut to ½-inch dice
¼ cup sugar
Pinch grated nutmeg
10-inch round puff pastry, rolled to ¼-inch thickness
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
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.
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.
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.
Water crackers, for serving
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.
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.
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.
1 comment:
Oh, now I'm really sad i missed your shower! ( You know, and not seeing you guys and all that too; thanks for our baby gifts too by the way!) I've also had this one bookmarked. I thought I'd make it for a Thanksgiving appetizer but never did. Now I'm really going to have to find an occasion for it. Yum!
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