Looking for a quick, easy and delicious appetizer for your upcoming New Year’s Eve celebration? Look no further! Brie wrapped in a flakey puff pastry and brimming with a scrumptious apple compote. This baked brie is always a favorite. I made this appetizer for everyone to munch on while Christmas dinner was being prepared. It was devoured within minutes! 🙂 Serve with crackers, sliced baguette, grapes, dates, apple slices or anything else you think might be yummy.
Baked Brie en Croûte with Apple Compote
- 1 tablespoon unsalted butter
- 2 Golden Delicious apples, peeled, cored and cut into 1/2-inch dice
- 1/4 cup sugar
- 1/8 teaspoon 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 tablespoon water
- Crackers, baguette for serving
- In a 2-quart sauté pan over medium heat, melt the butter. Add the apples and sauté, stirring occasionally, 5 to 7 minutes, until the apples are tender and have released most of their liquid. Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes. Remove from the heat and cool apple compote to room temperature.
- Line a baking sheet with parchment paper; set aside. Once the apple compote has cooled, cut the cheese in half horizontally. Place the puff pastry dough on a lightly floured surface and place one half of the cheese, sliced side up in the center of the dough. Evenly spread 1/2 cup of the apple compote the cheese. Set the other half of the brie, sliced side down, over the compote and spread 1/2 cup compote over the top of the brie.
- With slightly wet fingertips, 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. Place on the prepared baking sheet and place in the freezer for at least 15 minutes.
- Preheat an oven to 375°F. Remove from the freezer and brush the dough evenly with the egg wash.
- 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 with any remaining compote.
Source: adapted from Williams-Sonoma Kitchen