How easy is this?
Fresh apples and brie lovingly enfolded in croissant dough and baked to tender, flaky perfection…and start to finish it takes only about 20 minutes! The key is making sure the dough fully wraps the brie and keeps it from oozing out while cooking.
Ingredients
- 1 package crescent rolls, like Immaculate
- 4 oz. Brie cheese, cut into eight pieces about the size of an apple slice
- 1 Granny Smith, Gala or Honeycrisp apple, peeled/cored
- 1 egg plus 1 Tbsp water and a pinch of salt
- Optional: ¼ cup sliced almonds
Directions
- Preheat oven to 375°. Line a rimmed sheet pan with parchment and set aside.
- Unroll dough and separate into crescents.
- Place two apple slices on the top and bottom of a brie piece, then put the stack in the middle of the wide end of a dough triangle, a little from the back edge. Fold the dough towards and around the stack to partially encase it.
- Roll the wide end towards the triangle point, securing dough to prevent holes where the brie might ooze out. Roll to the end of the point and press gently to seal everything. Put on lined sheet pan and repeat, giving even spacing of about 2 inches between each roll.
- Beat egg and whisk in water and salt. Paint onto rolls. Sprinkle on sliced almonds (if using) and press gently so they stick.
- Bake for 10 minutes or until golden brown. Serve warm.