Just a quick little ditty for you, I’m off to a family reunion this weekend. In a wee little hall, in a fairly little town.
After I finish making 6 dozen of these. My kitchen is a mess of flour, butter, and cinnamon. I have brown sugar on the bottoms of my feet. It’s delightful.
Speaking of cinnamon and delightful things, check this out.
I came across this recipe on Annie’s Eats a few months ago. Annie calls it Baked Brie en Croûte with Apple Compote. I’m calling it Baked Apple and Brie in Puff Pastry. I’m keeping it simple. I’m a simple girl.
But whatever you call it, the combination of apples, sugar, brie, and puff pastry is delicious. Total party in your mouth. I added a little cinnamon for some extra dimension. It works.
This is an appetizer, to be served with crackers and of course, wine. However, I could honestly eat this for dessert. Or as a meal. It is just so good.
Good good good.
Take it to a party and I guarantee everyone will love it. The peeps at the party I took this to sure did.
Now, if you’ll excuse me, I have some family reunioning and wine drinking to do. Ciao!
Baked Apple and Brie in Puff Pastry (slightly adapted from Annie’s Eats)
1 TBSP. butter
3 golden delicious apples, peeled, cored, and diced small
1/4 cup white sugar
1/2 tsp. cinnamon
A pinch of nutmeg
1 pkg. puff pastry (round or square), rolled to 1/4-inch thickness
1 round of brie (6-8 oz.)
1 egg beaten with 1 TBSP. water
Crackers of your choice, for serving
In a medium saucepan, melt the butter over medium heat. Add the diced apples and cook, stirring occasionally for about about 5-7 minutes. Add in the sugar, cinnamon, and nutmeg. Mix well and continue to cook, stirring occasionally, until most of the liquid has evaporated, about 12-15 more minutes. Remove from the heat and let the mixture cool to room temperature.
Preheat the oven to 375˚F. Prepare a baking sheet (or pie plate, like me) by coating it lightly with cooking spray, or lining it with parchment paper or a silicone baking mat. Transfer the puff pastry to the prepared baking pan. Cut the brie in half horizontally to create two thinner rounds. Place the bottom half of the brie in the center of the puff pastry. Top with about half of the apple mixture. Place the other round of the cheese over top, covering with the remaining apple mixture. Bring the puff pastry up around the edges of the brie-apple tower. Fold and pinch the edges in the centre to hold everything together. Brush the surface of the puff pastry lightly with the egg wash. Bake for about 40-45 minutes, or until the puff pastry is golden brown, crisp, and bubbling with goodness. Your kitchen will smell amazing. Remove from the oven and allow it to cool for about 10 minutes before serving. Eat!