Halloween is over, so that means Thanksgiving and Christmas are in full swing. At least according to mall decorations and Galleries Lafayette in Paris, which already boasts a giant Christmas tree that looks like a beautiful upside down ice cream cone. With the exception of a harvest-decorated townhouse on the upper west side, I haven’t seen any indications of the imminent holiday season here in New York.
Obviously if you’re asking me, one of the best things about the holiday season is the food. UGH. THE FOOD. The box stuffing, the turnips with butter and mounds of salt, the canned cranberry sauce, the fresh haricots verts, the buche de Noel, the parker house rolls, the pumpkin pie, the butterscotch oatmeal cookies, and not last and also not least, the brie en croute. Or as my family calls it, baked brie.
My high school was near a Whole Foods, so my mom started shopping there sometimes while waiting to pick me up after rehearsal or whatnot. One fateful day, she purchased a pre-made baked brie. And my family went NUTS. Ever since, it’s been a must-have appetizer on Thanksgiving and Christmas. And just like, casual Tuesdays.
This past year I decided to make it from scratch, since I figured that would be cheaper and dare I say, even more delicious than the store bought version. I used the framework of Paula Deen’s recipe; the changes I made were basically omitting the nut topping and replacing it with a tart yet sweet cranberry-apple mixture, as well as cutting the amount of brown sugar added to about half, though that alteration can be left up to your palate.
You might find that you don’t need the kitchen string, which both the original and my adapted recipes call for. Sometimes the brie you find will be slightly wider, and will therefore not leave enough excess dough to tie. If this happens, it’s totally fine. Just press the dough down onto the cheese firmly so that it doesn’t open up while baking.
1 sheet pre-packaged frozen puff pastry, thawed
1 tbsp unsalted butter
1/2 cup diced and peeled granny smith apple
1/4 cup fresh or frozen cranberries
1/8 tsp cinnamon
1, 8 oz. wheel of brie
1/8-1/4 cup light brown sugar
1 egg, beaten
Preheat your oven to 375 F. Take out a baking sheet and set aside. You do NOT need to spray it.
In a small saucepan over medium heat, melt the butter. Add the apples and cranberries and let cook for 6-8 minutes, or until the apples are slightly translucent and the cranberries are no longer hard. Add the cinnamon and stir until the fruit is evenly coated. Set aside.
Place the puff pastry onto the baking sheet. Place the brie in the center. Gently pour the fruit mixture on top of the brie. If some falls off onto the puff pastry, that’s fine! Sprinkle the brown sugar over the fruit topping.
Starting with a corner, roll up the puff pastry onto the brie, working in a circle. Using a pastry brush (TBH you can use your fingers if you don’t have one), lightly coat the puff pastry in the egg wash. Tie up any excess pastry with a piece of kitchen string.
Place in the oven for 20 minutes or until the pastry is golden brown.