Baked brie Encroute with
Muirhead Cinnamon Apple Butter
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1 round Brie cheese, 6-8 oz.. about 3-4" wide
1/3
cup
Muirhead
Cinnamon Apple Butter
10" round of puff pastry dough, rolled to ¼" thickness
1 egg, beaten with 1 tbsp water
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Position rack in center of oven and preheat to 375° F. Line a baking sheet
with parchment paper. With a sharp knife, cut cheese in half horizontally.
Spread half of the
Muirhead
Cinnamon Apple Butter over center of cheese and place other half of cheese,
rind side up, on top. Place cheese in center of dough and spread remaining
Muirhead
Cinnamon Apple Butter over top. Fold dough up over sides of cheese, pleating
upper edges of dough, and pinch together in center. Brush outside of dough
lightly with egg and water mixture. Transfer to baking sheet and bake until
pastry is golden and crisp, 30-35 minutes. Let rest 5 minutes before serving.
Serves 6 as an appetizer.
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| Williams-Sonoma Kitchen – 2000 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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