Sunday, January 29, 2012

Cinnamon-Sugar Apple Baked Brie

Cinnamon Apple Baked Brie
With the Super Bowl fast approaching, it’s always a good idea to have something new to put out as snack food.  I’m going to recommend Cinnamon Apple Baked Brie.  I had intended to post this closer to New Year’s (when I prepared it), but I’ve been procrastinating my blogging duties.  NO MORE!

Ingredients are at a minimum:  
1 small to medium round of Brie cheese
(if you can’t find a “round” you can put 2 or 3 triangle cuts together)
2 apples 
3 Tablespoons butter
Cinnamon-sugar spice
(I actually have a jar of pre-prepared cinnamon sugar - but if you don’t
just sprinkle in equal amounts of sugar and cinnamon)

If using frozen puff pastry, leave the box in the fridge overnight to thaw, and remove from the fridge 15 - 30 minutes before your ready to use it to bring it to room temperature.  Set the Brie out to come to room temperature as well.
Core and thinly slice the apples.

Melt butter in a large pan, then add the apples and sprinkle
with cinnamon-sugar spice.  
Sauté until the apples are cooked through
and the cinnamon-sugar begins to caramelize.  

Remove the cooked apples toa plate and let cool.
Lightly flour your baking dish and carefully unwrap the puff pastry dough into your pan.
(Because the Brie will ooze out once cooked, you’ll want to use a baking pan that’s at least 1 to 2 inches deep.)

Place the Brie on the pastry, 
then carefully arrange the apple slices 
across the top, fanning them out like so...

Fold the puff pastry up over the
sides of the Brie, and pinch together in an interesting looking pattern.  Brush the pastry dough with a light coating of beaten egg.
Bake according to the puff pastry package directions 
(if I remember correctly it was 20 - 25 minutes in a pre-heated 400 degree oven - you want the puff pastry to nicely brown, without burning.  I probably could have let mine cook a bit longer, as the bottom of the pastry crust was a bit doughy)
Serve with crackers, and a napkin!