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. | ||
| Williams-Sonoma Kitchen – 2000 | ||
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