Baked Brie en Croûte with Apple Compote
This Baked Brie en Croûte with Apple Compote features creamy Brie cheese wrapped in flaky puff pastry and topped with a gently spiced apple compote, baked until golden and served warm with crackers or bread.
Servings
Ingredients
For the Apple Compote:
- 1 tablespoon unsalted butter
- 2 Golden Delicious apples peeled, cored, and diced into ½-inch cubes
- ¼ cup granulated sugar
- ⅛ teaspoon ground cardamom
For the Brie en Croûte:
- 1 round Brie cheese 6 to 8 oz, slightly chilled
- 1 sheet puff pastry approximately 10 inches round, rolled to ¼-inch thickness
- 1 large egg beaten with 1 tablespoon water
For Serving:
- Crackers or baguette slices
Instructions
Prepare the Apple Compote:
- In a 2-quart sauté pan set over medium heat, melt the butter. Add the diced apples and sauté, stirring occasionally, for 5 to 7 minutes, or until the apples become tender and begin to release their juices. Stir in the granulated sugar and ground cardamom, continuing to cook for an additional 12 to 15 minutes until most of the liquid has evaporated and the apples are soft and lightly caramelized. Remove from heat and allow the mixture to cool to room temperature.
Prepare the Brie and Puff Pastry:
- Line a baking sheet with parchment paper and set aside. Using a sharp knife, slice the Brie round in half horizontally. On a lightly floured surface, lay out the rolled puff pastry. Place one half of the Brie, cut side up, in the center of the pastry. Spread approximately ½ cup of the cooled apple compote evenly over the top of the cheese. Place the second half of the Brie, cut side down, over the compote. Spread an additional ½ cup of compote over the top of the cheese.
Enclose the Brie in the Pastry:
- With slightly moistened fingertips, fold the pastry up and over the cheese, gently pleating the edges to form a snug seal. Pinch the dough together at the top to close completely. Transfer the wrapped Brie to the prepared baking sheet and freeze for at least 15 minutes to firm the dough.
Bake the Brie en Croûte:
- Preheat the oven to 375°F (190°C). Remove the chilled Brie from the freezer and brush the surface evenly with the egg wash. Bake for 40 to 45 minutes, or until the puff pastry is golden brown and crisp. Allow the Brie en Croûte to rest for 5 minutes before transferring to a serving platter.
Serve:
- Serve warm with a selection of crackers or slices of toasted baguette. Any remaining apple compote may be served on the side.
Notes
To make this recipe gluten-free, substitute the puff pastry with a certified gluten-free puff pastry product. Ensure all other ingredients, particularly the cardamom and cheese, are labeled gluten-free. As gluten-free pastry doughs may be more delicate, take extra care when folding and sealing the brie, and consider chilling the dough slightly longer before baking for optimal structure.