Baked Brie With Apple Compote

READY IN: 1hr 40mins
SERVES: 8-10




  • In a 2-quart sauté pan over medium heat, melt the butter.
  • Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes.
  • Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more.
  • Remove from the heat and let the apple compote cool to room temperature.
  • Position a rack in the center of an oven and preheat to 375 degrees F.
  • Line a baking sheet with parchment paper.
  • With a sharp knife, cut the cheese in half horizontally.
  • On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread an additional 1/2 cup compote over the top.
  • Place the dough on a lightly floured surface and set the cheese in the center of the dough.
  • Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese.
  • Pinch the dough together in the center to seal.
  • Brush the dough evenly with the egg wash and place on the prepared baking sheet.
  • Bake until the pastry is golden all over and crisp, 40 to 45 minutes.
  • Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers.
  • Serve any remaining compote alongside.