The Freshman Cook: Baked Apples & Brie

This weeks wrapped appetizer is a rich and tasty slice of heaven. Baked Granny Smith apples with just a hint of crispness, a bit of butter and brown sugar, creamy brie cheese, enveloped in ten layers of ultra thin fillo dough swept with sweet butter, and warm Italian loaf bread pieces. What could be better?!

1 Granny Smith Apple

1 stick Butter, divided

1/2 Brie Wheel

Fillo Dough

Loaf of Italian Bread

1/4 cup Brown Sugar

Slice the apple in half, and then in half again. Slice each quarter

into slices.

Put the sliced apples, 2 tablespoons of butter, and

brown sugar in a baking dish. Bake at 325 degrees

for 15 minutes.

Melt the rest of your butter. Set up your work area so

you can work quickly. You don’t want the fillo dough

to dry out. I cut the fillo dough in half to make it the right size.

Cover the sheets in plastic so they don’t dry out while

you are working on them.

Take 1 sheet at a time and cover the entire sheet in

butter by spreading it with a  pastry brush. Add another

sheet on top, and spread it with butter also. Continue to 

add a sheet on top of the last one, and spread each 

sheet with butter until the stack of sheets are done.

The apples should be done by now. 

Take them out and let them sit while you wrap the Brie.

Place the brie in the middle of the sheets of fillo.

Top the brie with a couple slices of apple.

Wrap the brie by folding in the sides and then folding

in  the top and bottom, rather like the way you wrap

an egg roll.

Place the brie in the oven at 400 degrees for 20-25 minutes.

Remove the brie from the oven. Take a toothpick and 

stick it through the pastry and down through brie to

check to make sure the cheese is soft.  Serve the brie 

with the french bread pieces and the apple slices.

Oh, so good!


Thanks for joining me today for our wrapped appetizer.

Stop by tomorrow for our Salad Bite Wraps.

See you then.

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