I went out on a date a while ago to this very trendy small plate restaurant. Although the date ended up yielding a friendship (which I’m ok with, too. making friends is always good!), the food was unforgettable. This dish left me with a foodgasm that was hard to quell. I NEEDED TO RECREATE THIS!! So I did! I made this for our Thanksgiving Eve get-together, and my brother-in-law (who is a very discerning food critic, to say the least!), LOVED it!! The kids even liked it, but that is definitely not saying much. They’ll pretty much eat a warm truck tire if you put bacon, sugar, or chocolate on it 😉 This is a simple, yet delicious and easy way to woo your dinner and party guests away from those gross ass chips and dip!!
- 1 Frozen Puff Pastry Sheet, thawed
- 1-7oz wheel of Brie
- 1/4C bacon, cooked and crumbled
- 1/8C chopped pecans
- 2-3Tbsp light brown sugar
- 1 egg, beaten
- 4 large grannysmith apples, cored, halved, and slivered (keep these in cold water with 2T of lemon juice until service)
- Preheat oven to 375*
- Unfold puff pastry sheet onto lightly floured surface. Gently press bottom of brie container into pastry just enough to indent and mark where the brie will sit. This will act as a guide to lay the rest of the ingredients down.
- Spread the brown sugar evenly around the inside of the circle guide. Then add the nuts and bacon. Lay the brie on top and gather the puff pastry up around the whole package. Make sure each gap is pinched together to prevent oozing during the baking process.
- Flip the brie over so that the folded part is on the bottom and brush the beaten eggwash over the pastry. Bake in the oven for 20-25 minutes, or until pastry is golden brown all over. Drain apples, lay out on a dry paper towel to remove excess water and arrange in a circle around a medium serving platter. Remove brie from oven, place in the center of apple slices and serve warm.