Apple Brie Puffs
This is a lovely fall hors d’oeuvre but can easily be made larger to serve as a first course appetizer with a great fall salad. You will need puff pastry for this dish. Store bought is perfectly fine or you can make it from scratch. This dish can also be made substituting pears for apples.
Ingredients
- Wheel of Brie (cut and rolled into ½" balls; larger pieces for appetizers)
- ½ stick Butter
- 3 Granny Smith Apples (peeled, pitted and shredded)
- 2 tbsp Brown Sugar
- 1 tbsp Lemon Juice
- 1 Egg
- 1 tbsp Water
Instructions
- Cut and roll Brie into ½-inch balls (larger pieces for appetizer size). Place on parchment lined pan and freeze until solid - approximately 1-2 hours.
- Sauté Butter, Granny Smith Apples, Brown Sugar and Lemon Juice for 3-5 minutes. Let apple mixture cool.
- Make egg wash by beating Egg and Water.
- Cut puff pastry dough into 3-inch squares and brush edges with egg wash. If making as a 1st course appetizer use a larger square of puff pastry - about a 5-inch square should be fine.
- Place 1 rounded tbsp (more on the larger ones) of cooled Apple Mixture in center of dough and place a frozen brie piece on top and fold over to seal or pinch the four corners together to form a pouch.
- Bake in 400℉ oven for 12-15 minutes or until pastry is golden brown. Let rest for 5 minutes before serving.
Notes
You can add chopped nuts to the cooked apple (fruit) mixture if you like - pecans work beautifully.
