Baked Brie with Apple Compote

So this morning we woke up to -11 F (-24 C) temps.  To say the dogs walked quickly was an understatement, I had trouble keeping up!  Plus, to keep my face warm, I wear a scarf around the lower part of my face but that causes my glasses to fog up.  So I end up stumbling around a bit while trying to stay warm.  It was a short walk.  🙂

For New Year’s Eve our friends had a finger food potluck so I decided to make baked brie for the first time.  My inspiration came from a local restaurant called Luca’s.  I took the flavours of a starter they have and converted it into something different.  I didn’t quite get the flavours the same but I came up with a delicious version nonetheless.

I roasted two cipollini onions in a small dish with olive oil.  I covered the baking dish with tin foil and roasted at 400 F.  They roasted for nearly an hour.  They need to be soft when done.

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In the meantime I chopped two apples and sauteed them in melted butter.

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Once the onions finished I chopped them and added them to the apples.  Then I used about 1/2 cup of tawny port and simmered it until it was reduced.

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I preheated the oven to 400F and I used convection bake for this as you want the puff pastry to cook evenly.  I rolled out the pastry and placed the brie wheel in the centre and topped with the apple compote.

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The tricky bit is not to have the pastry overly thick when folding it around the cheese.  Bake for about 15 minutes until the pastry is golden brown.

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Let cool for a few minutes before cutting into it otherwise it will ooze out.  I served this with crackers but it would be wonderful with fresh bread.

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I apologize for the photo quality but the lighting wasn’t good with my phone.   But it was a hit and I made it again the next day for our kids.  They loved it as well.