Baked Brie en Croûte with Apple Compote
- 1 Tbs. unsalted butter
- 2 Golden Delicious apples, peeled, cored and
cut into 1/2-inch dice
- 1/4 cup sugar
- 1/8 tsp. ground cardamom
- 1 round Brie cheese, 6 to 8 oz. and about 4 1/2
inches wide, slightly chilled
- 10-inch round of puff pastry dough, rolled out to
- 1 egg, beaten with 1 Tbs. water
- Plain water crackers for serving
Preheat an oven to 375°F. Line a baking sheet with parchment paper.
With a sharp knife, cut the cheese in half horizontally. On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread 1/2 cup compote over the top.
Place the 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 the pastry is golden all over and crisp, 40 to 45 minutes. Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers. Serve any remaining compote alongside.