Pastry Wrapped Baked Brie with Maple Butter Roasted Apples and Pistachio Crumble

In this recipe, I have added a topping for the pastry wrapped brie. Pistachio crumble is toasted ahead of time and sprinkled on top of the bake brie along with prosciutto crisp for saltiness. You can use any nut you have in the pantry.

Ingredients:

2 honey crisp apples, sliced

¼ cup salted butter, sliced

3 Tbl real maple syrup

1 tsp Apple Pie Spice Blend

1 sheet frozen puff pastry, thawed

1 (8 oz) wheel of brie

2 Tbl apple butter, store-bought

1 egg, beaten

Salted Caramel Sugar, for sprinkling

Directions:

Preheat the oven to 425 degrees F.

In a medium baking dish, combine the apples, butter, blend and maple. Transfer to the oven and roast for 25-30 minutes or until the apples have softened and the sauce thickened.

Lay the puff pastry flat on a parchment lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie, leave the rind on the bottom and sides intact. Spread the apple butter over top the brie and then fold the corners of the pastry over the brie. Brush the pasty with beaten egg and sprinkle lightly with sugar. Bake for 20-25 minutes or until the pastry is deep golden brown.

Pistachio Crumble

Ingredients:

1/2 cup raw pistachios, chopped

1 cup all-purpose flour

1/2 cup sugar

1/4 cup cornmeal

¼ cup oatmeal

1 tsp kosher salt, plus more

1 stick unsalted butter, melted

Directions:

Mix pistachios, flour, sugar, cornmeal, oatmeal, 1 tsp salt. Drizzle with melted butter using your fingers or handle of a wooden spoon to work into small pebble sized clumps.

Scatter crumble over a parchment lined rimmed baking sheet without breaking it up too much. Bake, tossing halfway through, until golden brown- about 20-25 minutes. Let cool.

Prosciutto Crisps

Ingredients:

12 pieces thin-sliced prosciutto

Directions:

Heat oven to 400 degrees and line a baking sheet with parchment paper.

Lay the prosciutto slices on a rimmed baking sheet lined with parchment paper so that they don’t overlap, curling the edges like a nest so they don’t get too brown.

Bake until the slices start to shrivel and turn golden, 10 -12 minutes. Keep your eye on it, as the prosciutto can go from crisp to burned quickly.

Cool on a rack (they will crisp up as they cool)

To serve, spoon the apples over the brie serve with crackers