Baked Brie with Apple Compote

When I first tasted this dessert at my friend Rey’s house, I immediately had to have the recipe. I was surprised that it came from Williams-Sonoma but I guess that makes sense because they have to pair the wares they sell with the foods you can cook with them. (It’s not really a store I frequent.)

This has become my go-to dessert this holiday season. The combination of the Brie’s saltiness with the apple compote’s sweetness is great, and I think using green cardamom here is the standout. I just love that cinnamon was not the obvious choice.

You can make this ahead of time so you don’t have to worry about it if you’re planning on making dinner for a party. Go through all the steps until #4 and then wrap it in Saran and freeze it until you’re ready to bake. Only then do you proceed to the last step and brush the frozen pastry with egg wash before baking.

Ingredients:
1 tbsp unsalted butter
2 apples, peeled, cored and cut into 1/2-inch dice
1/4 cup sugar
1/8 tsp green cardamom, seeded, grounded
1 round Brie cheese, 6 to 8 oz
puff pastry dough, thawed ahead of time and rolled out to 1/4-inch thickness
1 egg, beaten with 1 tbsp water

1. In a small pot over medium heat, melt the butter. Add the apples and sauté, stirring occasionally, until the apples are tender, about 5 to 7 minutes.
2. Add the sugar and cardamom. Stir to dissolve and cook until most of the liquid has evaporated, 12 to 15 minutes more, while stirring occasionally. Remove from the heat and let the apple compote cool to room temperature.
3. Preheat an oven to 375º. 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.
4. 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, like a huge dumpling. Pinch the dough together in the center to seal.
5. When ready to bake, 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.