What could be better than creamy Brie wrapped in Flaky Puff Pastry? Add caramelized Autumn Glory Apples with a touch of cinnamon, nutmeg, ginger and cayenne and you are officially in cheese heaven. We served this decadent appetizer with fresh slices of Autumn Glory Apples and a few assorted crackers.
Pastry Wrapped Brie
- 1 sheet frozen puff pastry, thawed according to package instructions
- 1 8 ounce wheel firm brie
- 1 egg, lightly beaten
- All purpose flour, as needed, for rolling
- Kitchen twine, as needed
Sweet and Spicy Apples
- 1 Autumn Glory Apple, diced
- 1 tablespoon unsalted butter
- 1/2 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch freshly ground nutmeg
- 1 pinch cayenne pepper
- 1 pinch salt
Preheat the oven to 425˚F and line a small rimmed sheet pan with parchment paper. On a lightly floured surface, roll the puff pastry out into a 12 inch square. Place the brie in the center, then using a pie plate or cake tin as a guide, trim the pastry into a 9 inch circle. Brush the exposed pastry with the beaten egg, then fold the pastry up around the brie, pleating each fold until you make your way around the entire circle. The brie will not be totally encased; there should be a small circular opening at the top. Brush the outside of the pastry with the remaining egg wash, then place on the prepared baking sheet and place the whole thing in the freezer for 20 minutes.
Once chilled, place in the oven and bake for about 30 minutes, or until golden brown. Let cool for about 15 minutes on a wire rack while you prepare the apples.
In a small skillet, heat the butter over medium high heat until melted. Once melted add the apples, brown sugar, cinnamon, ginger, nutmeg, cayenne and salt and cook for about 5 minutes, or until caramelized and softened slightly. Remove from heat and let cool 5 minutes.
Spoon the prepared apples into the opening of the baked brie. Serve with sliced Autumn Glory Apples and crackers, if desired.