Sweet and Savory Baked Brie
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 268
- Total Fat
- 17
- Saturated Fat
- 9
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 11
- Cholesterol
- 74
- Sodium
- 352
- Total: 1 hr (includes cooling time)
- Active: 20 min
Ingredients
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 small bulb fennel, diced (about 3/4 cup)
1 Fuji apple, peeled and chopped (about 1 heaping cup)
1 teaspoon granulated sugar
Pinch of kosher salt
1 clove garlic, grated
1 tablespoon chopped basil
1 large egg
1 sheet frozen puff pastry, thawed in the refrigerator
All-purpose flour, for dusting
One 8-ounce wheel Brie
Flaky salt, for garnishing
Sliced baguette, crackers or crudités, for serving
Directions
- Heat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Melt the butter in the olive oil in a large nonstick skillet over medium-high heat. Add the fennel and cook until slightly softened, about 2 minutes. Next, add the apple, sugar and kosher salt. Cook, stirring occasionally, until the apples are slightly browned and very tender, 5 to 7 minutes. If the apples begin to brown too quickly, turn the heat down slightly. Once the apples are tender, stir in the garlic and cook until just fragrant, about 30 seconds. Turn off the heat and stir in the basil. Set aside to cool to room temperature before assembling.
- Whisk together the egg and a splash of water in a small bowl. Set aside.
- Unwrap the full puff pastry and place it on a lightly floured surface. Roll it out just slightly to a 10-inch square. Place the Brie in the center of the puff pastry and top with the cooled apple mixture. Cut a 2-inch slit at each corner of the pastry. Starting with one corner, pull the puff pastry up and over the Brie and apple mixture, making sure the base of the Brie is wrapped tightly and the two corner points are slightly separated. This helps encourage even baking. Brush with the egg wash. Repeat by stretching and pleating the puff pastry and brushing with egg wash to ensure it sticks to itself and doesn't unwrap during baking. Once the brie is fully wrapped, brush all over with the egg wash. Sprinkle with flaky salt and transfer to the prepared baking sheet. Bake until the puff pastry is golden brown and crisp, 27 to 30 minutes.
- Let the Brie sit for 10 minutes before serving. Serve with sliced baguette, crackers or crudités.