Heather's Dish

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Baked Brie & Apple Pockets

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Believe it or not it was only a short year ago when I first discovered brie.  I know.  Poor, sad, deprived me!  I guess I had always been scared of it with the rind all over it and didn’t know that things other than cheddar and bleu cheese could taste good.  Basically that drought was broken when we went to the cheese importers with our friends Emma and David and she, being one of the most experienced foodies I know, mentioned she’d like to take some brie home.  Not one to be the wimp in the group I agreed and my life has never been the same.

 

I’m not afraid to admit I’ve made mistakes and have been wrong before.  It happened this one time when I thought I didn’t like brie…

Brie in and of itself is quite fabulous (everyone in the world probably already knows this, but I’ll just say it anyway), but when you pair it with fruit it takes on a whole new persona.  It becomes sweet and creamy and almost dessert-like in flavor as opposed to over the top of pasta dishes with leeks (be still my heart).  In short, as Julia Child says in Julie and Julia, “Is this not the most wonderful cheese you ever had in your life?!”

 

It’s true, Julia.  It is.  And I was a fool for thinking otherwise…

This recipe is so simple and uses things that I have on hand frequently.  It’s actually just a method and can really be used with any ingredients you have on hand, but I prefer the apple and brie combination myself.  It just works!

 

But wait, what’s that?  That stuff drizzled all over the top?!

 

That, my friends, is local Colorado honey, the food of the gods, the stuff legends are made of.  It’s not like the dough, brie, and apple is bad by itself.  But if you want something that’s more elevated in flavor?  Slap some honey on there and send me a thank-you card.  Amen.

BAKED BRIE & APPLE POCKETS

  • 1 sheet puff pastry dough, thawed
  • 1 apple (Granny Smith work best for me), peeled, quartered, and then cut each quarter into quarters, resulting in 16 slices
  • 4 oz good brie cheese
  • honey for drizzling

Preheat oven to 400.  Cut the puff pastry into 4 squares.  Place on a baking sheet lined with a Silpat or parchment paper.  Place 1 oz of brie in the middle of the square.  Place 4 apple slices on top of the brie.  Fold all 4 corners of the puff pastry into the middle, squeezing the corners together gently.  You want to try and get the dough together well at the top, otherwise it will spread apart a LOT in the baking process.  Repeat with all 4 squares of puff pastry.  Pop in the oven at 400 for about 20 minutes until golden brown.  Serve warm or at room temperature and drizzle with honey.

It’s usually the simplest things that taste the best, and this is a prime example of that.  Flaky pastry, creamy brie, a slight snap from the apples, and the sweet smoothness of honey to bring it all together into a face-rocking harmony of flavor.

 

That’s right I said it.  Brie does crazy things to me.

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Comments

  5. Jenn L @ Peas and Crayons says

    My mom serves brie on top of a crust french loaf of bread, straight from the oven… mmm… this reminds of a more chic version of that =) what a cute dish to serve at a gathering! <3 yum.. or just to devour while I watch Community & The Office. hehe the second of those scenarios sounds about right!

    xoXOxo
    P&C

    Reply

  18. brightbakes says

    oh goodness! This is beautiful! And mouthwatering. I’m a fairly new brie convert too, so you’re not alone…and yes, I have no idea what took me so long…:)
    love,
    cathy b. @ brightbakes

    Reply

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