Brie wrapped in crescent dough or puff pastry is a common appetizer at gatherings with friends and family as of late. However, the fillings have varied and usually include fruit and nuts from cranberries and figs to almonds and pecans. Today, I made a twist on this popular starter.
Ingredients:
1 tube of crescent rolls (reduced fat preferred) or two sheets pastry dough
1 triangle of brie
1 green apple, sliced thin
1/2 cup of walnuts
3 or 4 tablespoons brown sugar
Directions:
Preheat oven according to dough directions. Lay out first layer of dough onto a silpat (rubber nonstick sheet) in a pan or onto a greased cookie sheet. If you are using crescent rolls, use four triangles and create a rectangle, pinching the seams together. Place a single layer of apple onto the dough. Next layer with nuts and brown sugar. Top with Brie that has been sliced thinly into rope like pieces. Top with a second layer of apples and then the second sheet of dough. make sure to crimp all edges together to prevent the cheese from escaping. Make two or three steam slits in the top of the dough. Bake for about 15 minutes or until golden brown...Enjoy!
NOTES ON THIS DISH: I have found that store bought dough around the mini wheel of brie never really covers perfectly for me. Many times my dough doesn't cook at the same pace as my cheese melts. This method of slicing the cheese is an easier way to do it and gives you a little less cheese per bite with the same great taste. Also, I prefer to use the reduced fat crescent rolls so that there is not an artificial butter flavor and less grease from the dough. It allows the brie, brown sugar, and apples to really come out with a crunch from the nuts. An idea I thought of afterward is to use the packaged candied walnuts you can purchase at any grocery store made by Emerald. If you choose to use these, there is not need for the extra sugar. However, with this shortcut, expect a stronger and sweeter flavor from the nuts which may take away from the brie and apples.
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