Apple Topped Brie en Croute~

 

I made this impressive baked brie years ago for a parents’ gathering when Nick, now in college, was in elementary school. I found the basic idea on the Williams-Sonoma website, added a little cinnamon to the apples…and left them in slices for a prettier presentation…and fluted the puff pastry to resemble a beggar’s purse instead of a more traditional, totally enclosed brie en croute.

I included a photo of the prebaked brie…so you can see how I folded the pastry. I used some baking twine to hold it together as I wanted to make sure the melted brie stayed encased in the shell. My facebook friends went nuts when I shared the top Instagram photo…this would be perfect for any holiday gathering…and quite a show stopper!

Tip of the day: You’ll get the best “puff” if your puff pastry is COLD and the oven is HOT. If your pastry gets warm/soft from handling it, just pop it in the fridge to chill it before baking.

Apple Topped Brie en Croute…adapted from Williams-Sonoma

• 1 tablespoon butter
• 2 Golden Delicious apples, peeled, cored and cut into 1/2-inch slices
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cardamom
• 1 8-ounce round Brie, cold
• 10-inch round of puff pastry dough
• 1 egg
• 1 tablespoon water
• Food safe twine, optional
• Crackers, for serving