This Apple, Pear and Brie en Croûte recipe is just so classic. Of course, it is gorgeous when you break into the fluffy pastry that encrusts the lusciously melted brie and the wonderful apple and pear compote that gently sinks into the cheese as it slowly oozes out. Um, yes.
Get yourself a good quality brie for the best results. You can remove the rind, or you can leave it on (the rind is edible, and even tasty). If you remove it, make sure you’ve gotten the puff pastry fully wrapped around the uncooked cheese and twisted the top securely in order to prevent the cheese from leaking out while baking. The flavors here just can’t be beaten.
Nothing spells fall baking much more than a wonderful apple and pear compote. The brown sugar with a touch of ground nutmeg and lemon just bring this topping to the cheese to beautiful places.
Be sure to let the frozen puff pastry begin to thaw, usually for about 45 minutes. Use a floured rolling pin on a lightly floured service to stretch out the dough to a 12″ x 12″ square.
This Apple, Pear and Brie en Croûte recipe is perfect for your fall baking adventures, and of course, is really special during the holidays. The presentation is gorgeous, and the flavor is simply through-the-roof. This is one is a keeper for sure!
- 1 tablespoon unsalted butter
- 1 apple, peeled, cored and chopped
- 1 pear, peeled, cored and chopped
- ½ cup light brown sugar
- ½ teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 1 14. oz. package frozen puff pastry, thawed (you'll use only 1 of the sheets)
- 8 oz. good quality brie
- 1 large egg, beaten with 1 teaspoon water
- Pre-heat oven to 425° F.
- Melt butter in a heavy skillet (ie, Dutch oven) over medium heat.
- Add apple and pear and cook, stirring often, until fruit is soft and releases some of its juices, about 5 minutes.
- Add brown sugar and nutmeg and stir to combine.
- Mix in lemon juice and cook, stirring occasionally, until liquid has thickened and become
syrupy,about 10 minutes.
- Let cool to room temperature.
- Place the puff pastry on a lightly floured surface and smooth with a rolling pin.
- Roll out to roughly a 12" x 12" square. Transfer to rimmed baking sheet.
- Place brie in the center of pastry and top with cooled fruit mixture.
- Brush egg
washon the edges of the pastry.
- Fold all 4 sides of pasty over cheese and firmly twist ends to create a seal at the top.
- Brush all over with the egg wash.
- Bake until deep golden, about 25 minutes.
- Let rest 5 minutes before serving.