Saturday, November 13, 2010

Baked brie with apple compote

I'm a huge fan of brie.

Then I found out you can bake it! What could be better than that?

So I gave baked brie a try earlier this year.

Big time flop. I was so disappointed.

But I had to try it again when I saw this.

Holy smokes.


I can't wait to make it again.

Baked Brie with Apple Compote


1 sheet of puff pastry, cut to a 10-inch round
1 round Brie cheese
1 egg beaten with 1 TB water

For the apple compote:
1 TB unsalted butter
2 apples, peeled, cored and diced
1/4 c sugar
Pinch grated nutmeg

In a medium saucepan, melt the butter over medium heat.

Add the diced apples and cook until the apples have released most of their juices, about 5-7 minutes, stirring occasionally.

Mix in the sugar and nutmeg 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.

Place puff pastry on a greased baking sheet.

Cut the round of brie in half horizontally to you have two thin discs of brie. Place the bottom disc in the center of the pastry puff.

Spread half of the apple compote on the brie and top with second disc of brie. Top brie with remaining apple compote.

Bring the edges of the puff pastry up around the brie. Pinch the edges so just a small portion of the apple compote is exposed.

Brush the puff pastry with egg wash.

Bake in a preheated 375 degree oven for 35-40 minutes, until the puff pastry is golden and crisp.

Let brie rest five minutes before serving.

**Adapted from Annie's Eats***

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