Apple Topped Brie en Croute

Adapted from Williams-Sonoma

  • 1 tablespoon butter
  • 2 Golden Delicious apples, peeled, cored and cut into 1/2-inch slices
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cardamom
  • 1 8-ounce round Brie, cold
  • 10-inch round of puff pastry dough
  • 1 egg
  • 1 tablespoon water
  • Food safe twine, optional
  • Crackers, for serving
Melt butter in saute pan. Add the apples and cook, stirring occasionally, until the apples are almost tender. Add the sugar, cinnamon and cardamom, and cook till sugar is dissolved. Allow apples to cool to room temperature. 

Preheat oven to 375º. Line a baking sheet with parchment paper.
On lightly floured surface, roll puff pastry round to 1/4 inch surface (mine was pretty much there right out of the package). Cut the cheese in half horizontally...and place one half, cut side up on the middle of the puff pastry. Top with half the apples. Set the other half, cut side down, over the apples and arrange the remaining apples in a decorative spiral on top.
Fold and pleat the dough up the sides of the cheese. Secure with a piece of twine if needed. You may also fold puff pastry over top of cheese if desired. Mix egg and water and brush egg wash over pastry surface.
Bake till pastry is golden, about 40-45 minutes. Let rest 5 minutes before removing to serving dish. Serve with crackers.