Baked Brie en Croûte with Apple Compote



  1. In a 2-quart sauté pan over medium heat, melt the butter. Add the apples and sauté, stirring occasionally,  5 to 7 minutes, until the apples are tender and have released most of their liquid. Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes. Remove from the heat and cool apple compote to room temperature.
  2. Line a baking sheet with parchment paper; set aside. Once the apple compote has cooled, cut the cheese in half horizontally. Place the puff pastry dough on a lightly floured surface and place one half of the cheese, sliced side up in the center of the dough. Evenly spread 1/2 cup of the apple compote the cheese. Set the other half of the brie, sliced side down, over the compote and spread 1/2 cup compote over the top of the brie.
  3. With slightly wet fingertips, 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. Place on the prepared baking sheet and place in the freezer for at least 15 minutes.
  4. Preheat an oven to 375°F. Remove from the freezer and brush the dough evenly with the egg wash.
  5. 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 with any remaining compote.

Yields: 6 to 8 servings

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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 plastic wrap and freeze until ready to bake. Then brush the frozen pastry with the egg wash and bake in a 350°F oven for 45 to 50 minutes.