Apple Cranberry Brie Recipes

BRIE, APPLE & ONION TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.
• Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.
• The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.

APPLE-PECAN BAKED BRIE

Steps:

• Preheat oven to 375°. In a saucepan, heat butter over medium heat. Add apple, cranberries, pecans, brown sugar, cinnamon and nutmeg; cook and stir 5-7 minutes or until apple is tender., Cut Brie horizontally in half; place bottom half in a 9-in. pie plate. Top with half of the apple mixture; replace top. Top with remaining apple mixture., Bake, uncovered, 10-12 minutes or until cheese begins to melt. Serve warm with crackers.

APPLE CRANBERRY MINI BRIE BITES

Steps:

• This recipe starts by cutting all your ingredients into the right shape and size. Cut the Brie cheese into 24 pieces about ⅜-inch thick. (I like the skin of Brie cheese, which is entirely edible, but if you don't like it, trim the skin off.)
• Roll the puff pastry out into a 12-inch square and then cut the large square into twelve 3-inch squares.
• Slice the apple into ¼-inch slices, and then cut each slice in half. Cut the pointed tips off the apple slices so they do not pierce through the puff pastry.
• Combine the cranberry sauce with the fresh rosemary in a bowl.
• Now, assemble the mini Brie bites. Brush a little beaten egg around all four edges of each puff pastry square. Dollop half a teaspoon of the cranberry sauce in the middle of the puff pastry. Place a piece of the Brie on top of the cranberry sauce and then top it with a piece of the apple. Wrap the puff pastry up around the filling by pulling up each side of the pastry and bringing it all together in the center to form a "beggar's purse". Pinch the dough together to seal shut and slightly flatten the top down. Brush the bites with more of the egg wash on all sides and chill them in the refrigerator for 30 minutes.
• Pre-heat the air fryer to 360°F.
• Spray or brush the bottom of the basket with a little oil and air-fry the bites in batches for 8 to 10 minutes.
• Let the Brie bites cool for a few minutes before serving warm.
• To make in the oven: Place the mini Brie bites on a baking sheet topped with a piece of parchment paper. Bake in pre-heated 375ºF oven for 15 to 20 minutes.

APPLE CRANBERRY BAKED BRIE

Steps:

• Preheat oven to 350°F. Lightly grease a 5-inch cast-iron skillet, or line a small baking sheet with parchment paper and set aside.
• Slice the top rind off the wheel of Brie, leaving rind on the bottom and sides. Place the Brie bottom side down in the skillet or on the pan and sprinkle with 1 tablespoon of light brown sugar.
• Bake for 12-15 minutes until cheese is bubbly and soft.
• Meanwhile, begin making the compote by whisking together the apple juice or cider, corn syrup, and 1 tablespoon light brown sugar in a small saucepan. Boil over high heat until reduced in half, about 5 to 7 minutes.
• Add in 2 tablespoons of butter and stir until melted, then remove from heat.
• Melt the other 2 tablespoons of butter in a large skillet over medium heat. Add the apple pieces and cook for 2 minutes, coat them with the butter and stirring occasionally.
• Add in the cranberries and sugar and stir frequently until cranberries begin to pop, about 2 minutes.
• Stir in the apple juice mixture and boil until reduced to a syrup consistency. Use the back of the spatula to squish the cranberries.
• Spoon compote over the baked Brie and sprinkle with nuts and drizzle with maple syrup just before serving. Serve with toasted baguette slices or crackers.

BAKED BRIE WITH APPLE-CRANBERRY COMPOTE RECIPE

Steps:

• Melt the butter over medium heat in a medium size saucepan.
• Add the diced apples. Cook until the apples have released most of their juices, stirring occasionally.
• Add the sugar, nutmeg and Rodelle Vanilla Bean. Stir well to combine and continue to cook until most of the liquid has evaporated, about 12-15 minutes.
• Remove from heat, stir in the cranberries and let the mixture cool at room temperature.
• Assembly
• Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Transfer the puff pastry to the prepared baking pan
• Using a sharp knife, cut the Brie round in half horizontally to create two thin discs.
• Place the bottom disc in the center of the pastry round. Spread about half of the apple compote over the surface of the cheese.
• Place the second disc on top of the compote covered bottom disc layer with the remaining compote.
• Bring the puff pastry up around the edges of the Brie/Compote layers.
• Fold and pinch the edges so that only a small portion of the top surface is exposed.
• Beat the remaining vanilla into the egg adding a scant ½ tsp of water.
• Brush the surface of the puff pastry lightly with the vanilla egg wash.
• Bake until the pastry is golden all over and crisp, about 40-45 minutes.
• Let rest for 5 minutes prior to serving.

APPLE CRANBERRY BRIE APPETIZER

Steps:

• Preheat oven 350 degrees.
• Coarsely chop apple. Combine apple, almonds, and cranberries. Mix in brown sugar and cinnamon gently. Stir in melted butter just until ingredients are moist.
• Cut Brie in half horizontally. Place one half of the Brie, rind side down, on baking pan. Spoon half of mixture onto bottom half of Brie. Top with remaining Brie, rind up. Spoon the remaining mixture over top. Bake 12-15 min or until cheese is soft and just begins to melt. (If using a larger wheel, bake 18-20 minutes.) Serve with canapé French bread or crackers.