Baked Brie en Croûte with Apple Compote
Baked Brie en Croute with Apple Compote is rated
out of
5 by
10.
Prep Time:
25 minutes
Cook Time:
55 minutes
Servings:
8
Serves 6 to 8.
This appetizer can be made up to 2 weeks in advance. Assemble the pastry, cheese and apple compote, but don't brush the dough with the egg wash. Instead, wrap the pastry tightly with plastic wrap and freeze until ready to bake. Then brush the frozen pastry with the egg wash and bake in a 350°F oven for 45 to 50 minutes.
Ingredients:
- 1 Tbs. unsalted butter
- 2 Golden Delicious apples, peeled, cored and
cut into 1/2-inch dice - 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 of puff pastry dough, rolled out to
1/4-inch thickness - 1 egg, beaten with 1 Tbs. water
- Plain water crackers for serving
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.
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. 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, then transfer to a platter along with a sharp knife and the crackers. Serve any remaining compote alongside.
Preheat an oven to 375°F. Line a baking sheet with parchment paper.
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. 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, then transfer to a platter along with a sharp knife and the crackers. Serve any remaining compote alongside.
Serves 6 to 8.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
carols231 from
All-Time Favorite Appetizer
I have been making this Brie en croute for over a decade. It is our favortie appetizer for special occasions. Everyone always raves about it. It is creamy and delicious. The apple compote gives the Brie a little extra touch. It goes very well with wine. There is never any leftover.
Date published: 2019-12-25
Rated 5 out of
5
by
Scsuga from
The Show Stopper
I have made this a few times and each time seems to get better than the next someone always leave wanting the recipe
Date published: 2018-11-23
Rated 5 out of
5
by
anniebanany from
Reheating help!
I made this for Thanksgiving and it was amazing! I doubled the recipe and we only ate part of it, so I froze the rest. Now I want to reheat it, but part of the crust is gone. I have more pastry dough to patch it so the brie doesn't spill out, should I brush the egg wash on just that part or all of it (for a 2nd time)? If I use the egg wash wouldn't I need to reheat it according to the recipe, and will that overcook it? Help please, thanks!
Date published: 2015-12-10
Rated 5 out of
5
by
RebeccaZ from
Great appetizer
This was the best thing I made for Thanksgiving. The apples and brie were a great combination.
Date published: 2014-11-28
Rated 5 out of
5
by
Firemansgirl78 from
The Star of the Party
The baked Brie was the hit of the party and made for a beautiful presentation. This recipe was easy to assemble and was absolutely delicious! Do not skip the cardamon! It really brightens up the apple compote.
Date published: 2014-07-03
Rated 5 out of
5
by
lilcheph from
So yummy!!
I made this for a group of my friends and it was delicious!! The whole appetizer was gone!! I didn't have cardamom on hand so I used cinnamon. I plan on making a few to put in my freezer for when I need an appetizer. This is a definite make again!!!
Date published: 2013-10-02
Rated 5 out of
5
by
chriscancook from
The Perfect Appetizer
I made this for our Christmas party. Everyone absoultely loved it!!!
It was very simple to make. I made it ahead of time so all I had to do was put it in the over on Christmas day.
I did substitute cinnamon for cardamom, but, it was delicious. I will definitely make this again. Thank you!
Date published: 2012-12-26
Rated 5 out of
5
by
SeaKC from
Delicious!
This was really good. I made it for a dinner party and everyone raved about it. It was super easy as well. Will definitely make again!
Date published: 2012-10-26