Baked Brie. Oh how I love it.
I think you all know my love for anything involving a dip, carbs or cheese.
Well, let’s just say baked brie is of all my loves combined.
Most know how to do this, but I was surprised that some have never tried it.
To those of you who haven’t, what are you waiting for?
I mean, you’re depriving yourself of one of the best things in life.
This particular recipe is so.very.easy. Most baked Brie recipes call for brown sugar or jams. Using Apple Butter eliminates the need for brown sugar because of the sweetness of the butter & also the tangy sweetness of the Apple blends perfectly with the Brie. It’s one of my favorite combos when baking Brie. Plus it so easy to throw together.
If you have some apple butter in the fridge homemade from your mom (like I do) or perhaps you have a jar from Cracker Barrel ~ all you’ll need is 4 ingredients. It’s that easy.
Baked Brie with (homemade) Apple Butter:
1 (Pepperidge Farm) puff pastry sheet – thawed
1 egg – whipped
1 round or wedge of Brie (most say not to remove the rind, but I personally do)
1/4-1/2 cup of Apple Butter – depending on your taste
spray a cookie sheet lightly with Pam.
lay your thawed puff pastry out on the pan.
place your Brie in the center of the pastry
top with Apple Butter
Then gather all the corners up over the Brie. Usually my Brie turns into a folded square.
Brush lightly with the egg mixture. *Note* I do not use all the egg.
Bake at 350* 25-30 minutes or until golden brown on top. Ovens will vary so check on it after 25 minutes.
Let it cool 5-7 minutes
And serve it up as a appetizer or as a main dish.
On busy nights or when I just don’t feel like cooking a big meal, my husband & I will have this with fruits & nuts. Luckily my husband loves this as much as I do.
It’s filling, fattening & delicious!
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