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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Baked Brie en Croûte with Apple Compote

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Baked Brie en Croûte with Apple Compote Empty Baked Brie en Croûte with Apple Compote

    Post by Lobo Tue 02 Feb 2016, 12:29 am

    Baked Brie en Croûte with Apple Compote Img76l
    Baked Brie en Croûte with Apple Compote
    Baked Brie en Croûte with Apple Compote Rating

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    Prep Time: 25 minutes
    Cook Time: 55 minutes
    Servings: 8
    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.






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    Ingredients:


    • 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
        1/4-inch thickness
    • 1 egg, beaten with 1 Tbs. water
    • Plain water crackers for serving

    Baked Brie en Croûte with Apple Compote Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a 2-quart sauté pan over medium heat, melt the butter. Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes. Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more. Remove from the heat and let the apple compote cool to room temperature.

    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.
    Williams-Sonoma Kitchen.
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