This flaky pastry has an amazingly delicious filling. It’s warm, sweet, and the aroma will fill your house with memories of grandma’s cooking. It’s perfect for the upcoming holiday season!
- 60 mins
- 8 servings
- 1 tbsp unsalted butter
- 2 golden delicious apples, peeled, cored and cut into ½ inch dice
- ¼ cup sugar
- ¼ tsp grated nutmeg
- 1 Rodelle Vanilla Bean, halved and scraped (keep each scraped half divided)
- ¼ cup dried cranberries
- 1 sheet puff pastry, roughly cut to 10 inch round and rolled to ¼ inch thickness
- 1 6-8 ounce Brie wheel, chilled
- 1 egg beaten
- Water crackers for serving
- Melt the butter over medium heat in a medium size saucepan.
- Add the diced apples. Cook until the apples have released most of their juices, stirring occasionally.
- Add the sugar, nutmeg and Rodelle Vanilla Bean. Stir well to combine and continue to cook until most of the liquid has evaporated, about 12-15 minutes.
- Remove from heat, stir in the cranberries and let the mixture cool at room temperature.
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Transfer the puff pastry to the prepared baking pan
- Using a sharp knife, cut the Brie round in half horizontally to create two thin discs.
- Place the bottom disc in the center of the pastry round. Spread about half of the apple compote over the surface of the cheese.
- Place the second disc on top of the compote covered bottom disc layer with the remaining compote.
- Bring the puff pastry up around the edges of the Brie/Compote layers.
- Fold and pinch the edges so that only a small portion of the top surface is exposed.
- Beat the remaining vanilla into the egg adding a scant ½ tsp of water.
- Brush the surface of the puff pastry lightly with the vanilla egg wash.
- Bake until the pastry is golden all over and crisp, about 40-45 minutes.
- Let rest for 5 minutes prior to serving.