Thursday, January 31, 2013
Baked Brie with Apple Compote
Ingredients 1 tbs unsalted butter 2 golden delicious apples, peeled, cored and cut into ½ inch dice ¼ cup sugar 1/8 tsp ground cardamom 1 round Brie cheese, 6-8 oz and about 4 ½ inches wide, slightly chilled 10 inch round puff pastry dough, rolled out to ¼ inch thickness 1 egg, beaten with 1 tbs water Water crackers for serving Directions In a 2 quart sauté pan over medium heat, melt the butter. Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, approximately 5-7 minutes. Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12-15 minutes more. Remove from heat and let apple compote cool to room temperature. Preheat oven to 375F. Line a baking sheet with parchment paper. With a sharp knife, cut the cheese in half horizontally. Place one half of the cheese, sliced side up, and evenly spread ½ cup of apple compote over surface. Set the other half, sliced side down, over the compote and spread ½ cup compote over the top. Place dough on a lightly floured surface and set the cheese in the center of the dough. 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. Brush the dough evenly with the egg wash and place on the prepared baking sheet. Bake until pastry is golden all over and crisp, approximately 40 to 45 minutes. Let baked brie rest for 5 minutes, then transfer to a platter along with a sharp knife and crackers. Serves 6-8. Note: This appetizer can be made up to 2 weeks in advance. Assemble the pastry, cheese and apple compote, but don’t brush the dough with the egg wash. Instead, wrap the pastry tightly with a plastic wrap and freeze until ready to bake. Then brush the frozen pastry with egg wash and bake in a 350F oven for 45-50 minutes.