Monday, September 10, 2007

Baked Brie with Apples

I must start off stating that the above picture is not this dish. I'm still not able to walk or stand much, so am still having to resort to internet photos. BUT, it looks similar. Mine is certainly more rustic for sure. The photo looks like a real puff pastry. My version takes a big short cut using tube, store-bought crescent roll dough.

So, now that's off my chest, I can tell you about how easy this is to make. Don't we all have a baked brie recipe of some kind? And it's not exactly baked brie season, if there is such a thing, but hot, oozing brie reminds me more of the winter, maybe even Christmas or Thanksgiving. So save this for some cool night when you're having some friends over.

A few nights ago Jenny, the daughter of friends of ours came to our house and cooked dinner for us. Her parents, Marty & Julie, joined us too. Jenny is such a delight, a teacher, and loves to cook. She made a lamb stir fry dinner, Texas caviar, spinach salad and the cutest cookies (chocolate chip dough with a Reese's peanut butter cup baked in the center - oh yum were they good). The entire meal was just delicious. AND, she brought a wedge of brie to snack on too. That's what made me think about the baked brie.

What's different about this preparation is that after you bake the 2 half-pound rounds of brie, covered in the crescent roll dough, you put it in the microwave for about a minute or two to just finish off the heating/melting of the cheese. What a clever method, I thought, when I first had it. It doesn't stay in the microwave long enough to soggify the crescent dough. And you serve this with sliced apples as the sled upon which you place the brie. Not crackers or bread, which would just add to the high carb nature. But apples. So, you're getting a little bit of healthy thrown in with all the cheese. I think I haven't ever used the 3 apples. More like 2, I think. But, buy 3 just in case you like the apple slices bigger than I do.

I don't remember where this recipe came from - it may be a Tarla Fallgatter recipe (she teaches classes here). My notes don't tell me, so I can't be certain I'm giving proper credit for this recipe. But, from whence it came, any way you do it, it's mighty good.

Baked Brie with Apples
Servings: 12
1 pound brie -- (2 wheels)
3 tubes Pillsbury crescent roll
3 whole apples -- sliced
1. You need 3 tubes of crescent roll dough to make 2 appetizers, just in case you questioned the quantities.
2. Unroll the 3 tubes of dough and divide them into two groups. With one group "cut and paste" so to speak, the pieces to make a large sort-of round shape. Place the chilled brie round in the center and gently pull the dough up around the edges. Generally I trim the outside edges to make them fit better and throw away the excess. Be very gentle since pulling the dough can separate the rolls at the perforations, and you do not want the cheese to melt out during baking. Dampen your finger in cold water to help seal edges, if needed.
3. Follow instructions on the dough tube, but usually these are baked at 350° for about 15 minutes, until the rolls are golden brown. Remove from the oven and allow to sit a few minutes if desired. Then place the brie wheels on a plate and microwave on high for about 1-2 minutes (no more than that) and serve with apple slices.
NOTES : Very easy appetizer, although it's best to make this just before baking. If the dough sits out at room temperature it darkens and doesn't rise as well.
Per Serving: 174 Calories; 12g Fat (62.1% calories from fat); 8g Protein; 8g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 293mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1 1/2 Fat.
To view a printable recipe, click title at top.

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