Mike's Cresent Wrapped Apple Baked Brie

Name: Mike's Cresent Wrapped Apple Baked Brie
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 can (8 oz) Pillsbury refrigerated Crescent Dough Sheet; 1 (8 oz) Young Brie Cheese Round; 1 LG Sweet Apple [sliced thick and thin]; 1 LG Sweet Pear [sliced thick and thin]; as needed Almond Slivers; as needed Quality Crackers; as needed Quality Baguette Bread [sliced]; 1 Egg [beaten]; 1 Brush

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Sweet apples, juicy pears, honey and almonds perfectly compliment this fruity, nutty, tangy, slightly salty, artesianal French cheese! Such an easy, elegant and impressive appetizer for your guests!

Feel free to go with all apples. They pair great with Brie! All made by my 7 year old students!

Sweet apples, juicy pears, honey and almonds perfectly compliment this fruity, nutty, tangy, slightly salty, artesianal French cheese! Such an easy, elegant and impressive appetizer for your guests!

Feel free to go with all apples. They pair great with Brie! All made by my 7 year old students!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Sweet apples, juicy pears, honey and almonds perfectly compliment this fruity, nutty, tangy, slightly salty, artesianal French cheese! Such an easy, elegant and impressive appetizer for your guests!

Feel free to go with all apples. They pair great with Brie! All made by my 7 year old students!

Sweet apples, juicy pears, honey and almonds perfectly compliment this fruity, nutty, tangy, slightly salty, artesianal French cheese! Such an easy, elegant and impressive appetizer for your guests!

Feel free to go with all apples. They pair great with Brie! All made by my 7 year old students!

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Ingredients

20 mins

6 servings

1 can (8 oz)Pillsbury refrigerated Crescent Dough Sheet
1 (8 oz)Young Brie Cheese Round
1LG Sweet Apple [sliced thick and thin]
1LG Sweet Pear [sliced thick and thin]
as neededAlmond Slivers
as neededQuality Crackers
as needed Quality Baguette Bread [sliced]
1Egg [beaten]
1Brush

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Steps

20 mins

1

Here's all you'll need.
Use a younger Brie Cheese round. It melts much easier and won't crumble.
2

Preheat your oven to 350°.
3

Core [de-seed] and slice apples and pears into both thick and very thin slices with a mandolin. Thick for serving - thin for your inner Brie Cheese garnish.
4

Place fruits in ice cold water until ready for them. Otherwise, they'll brown quickly. Dry on paper towels before constructing.
5

Slice your Baguette Bread.
6

Whip egg in a small bowl.
7

Open cresent pastry sheet.
Cut pastry into 2 separate - equal squares.
8

Spiral thin slices of sweet apple, sweet pears and almond slivers to the top of your Brie round decoratively.
9

Completely and seamlessly wrap Brie Cheese with 1st pastry square. Do not cut off Brie Cheese rind. Otherwise, you'll have a hot mess.
10

Place wrapped Brie on second pastry half centered.
11

Gently wrap and pull pastry up and around your wrapped brie. Pinch at sides.
12

Place Brie on an ungreased cookie sheet.
13

Coat pastry with your egg wash.
14

Attach a few almond slivers to the top if you'd like.
15

Place in oven for 18 to 25 minutes or, until pastry is golden crispy brown and puffy.
16

Carefully plate baked Brie with a spatula and lightly drizzle pastry with warm honey before serving. A little bit will do ya.
17

Authors Note:
Know you can also use any sweet, high quality jam and spread on the top of your Brie Cheese before wrapping with your pastry.
You can also use small Babybell Cheeses and wrap them individually as appetizers. Just purchase an additional pastry dough sheet.
18

Serve immediately, hot with sides of baguette bread, quality crackers and thick slices of apples and pears.
19

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on December 22, 2015 18:00

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!