Friday, December 23, 2011

Baked Brie in Puff Pastry with Apple Compote

Best appetizer ever! The warm cheese with the sweet apples in a buttery flaky pastry is out of this world delicious!


For the apple compote:
1 tbsp. unsalted butter
2 golden delicious apples, peeled, cored and cut to ½-inch dice
¼ cup sugar
Pinch of nutmeg

To assemble:
1 sheet of puff pastry, rolled out slightly
1 round Brie cheese, 6-8 oz., chilled
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. Transfer 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. Spread  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.

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.

Source: Annies Eats
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