Рецепт Baked Brie en Croûte with Apple Compote
I attended a Williams Sonoma technique class a couple of weeks ago on Holiday Hors d’Oeuvres. One of the demonstrations and sampling was a Baked Brie en Croûte with their own jarred Cranberry Relish. OMG! Sooo delicious! How absolutely easy and and quick. Perfect pairing with some wine and just what’s needed when you’re entertaining.
Quick, delicious, nice presentation, goes with wine! What else could be more perfect when hosting so you can sit with your guests and enjoy?
Baked Brie en Croûte with Apple Compote
Ingredients
- 1 Tbs unsalted butter
- 2 Golden Delicious apples, peeled, cored and cut into 1/2-inch cubes
- 1/4 cup sugar
- 1/8 tsp ground cardamom
- 1 round Brie cheese, 6 to 8 oz. and about 4 1/2 inches wide, slightly chilled
- 10-inch round puff pastry dough, rolled out to 1/4-inch thickness
- 1 egg, beaten with 1 Tbs water
Directions
In a 2-quart sauté pan over medium heat, melt the butter. Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes. Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more. Remove from the heat and let the apple compote cool to room temperature.
Preheat an oven to 375°F. Line a baking sheet with parchment paper or silpat liner.
With a sharp knife, cut the cheese in half horizontally. On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread 1/2 cup compote over the top.
Place the dough on a lightly floured surface and set the cheese in the center of the dough. Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese. Pinch the dough together in the center to seal. Note: Here you can cut the top of the gathered dough and use the excess dough for garnish on top of the pastry. Brush the dough evenly with the egg wash and place on the prepared baking sheet.
Bake until the pastry is golden all over and crisp, 40 to 45 minutes. Let it rest for 5 minutes before eating. Serve any remaining compote alongside with crackers (also delicious without any crackers) and pair it with a glass of wine – or two.
Quick. Easy. Delicious. Elegant!
Prepare up to 2 Weeks in Advance
This can be made up to 2 weeks in advance. If making in advance, assemble without the egg wash and wrap tightly with plastic wrap and freeze. When you’re ready to use, brush the frozen pastry with egg wash and bake at 350 for 45-50 minutes.
Please Note: When the TeenieCakes.com blog moved hosts in April 2010, some comments were lost on this post. Apologies if one of the comments was yours. ~Teenie Cakes