Prep 13 hrs
Cook 45 mins
If Brie isn't the cheese for you, substitute your favorite kind. Cheddar, smoked gouda, or Swiss also would be nice. From Cooking Light.
- 453.59 g frozen white bread dough
- 29.58 ml butter or 29.58 ml margarine, divided
- 946.36 ml finely chopped peeled granny smith apples (about 1 1/4 pounds)
- 118.29 ml packed brown sugar, divided
- 44.37 ml chopped slivered almonds
- cooking spray
- 113.39 g brie cheese
- 4.92 ml all-purpose flour
- Thaw dough in refrigerator 12 hours.
- Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; sauté 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds.
- Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85°), free from drafts 1 1/2 hours or until doubled in size.
- Preheat oven to 350°.
- Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350° for 30 minutes or until golden.
Wow - what a gorgeous recipe! The outcome looks stunning and tastes delicious. I used my own Crusty Cheese and Herb Pull-Apart Bread to replace the frozen dough and weighed out 1 lb. Followed the recipe but used flaked almonds and gouda cheese. I'm looking forward to making this again with the brie. Thanks for an outstanding recipe!!