Baked Brie en Croûte with Apple Compote

1 Jan

Adapted from Annie’s Eats.
I have made this several times. It is absolutely, incredibly delicious. Make it. Now.
1 tbsp. unsalted butter
2 golden delicious apples, peeled, cored and cut to ½-inch dice (I like to use an apple slicer/corer to make it quicker)
¼ cup sugar
Pinch grated nutmeg
Sheet of puff pastry, rolled to ¼-inch thickness (I used Pepperidge Farm)
1 round Brie cheese, 6-8 oz. and about 4½ inches wide, chilled
1 egg beaten with 1 tbsp. water
In a 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 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 (or refrigerate for up to 2 days)

Preheat the oven to 375˚ F.  Line a small, baking pan with parchment paper and transfer the 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 round.  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 and then brush the surface of the puff pastry lightly with the egg wash.
Bake until the puff pastry is golden all over and crisp, 35 minutes.  Let rest 5 minutes, then transfer to a serving platter with a knife and water crackers.


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