Anything "en croute" or in a crust, means it is in a pastry shell. Somehow puff pastry makes everything taste better and more elegant, don't you think?
The apple compote adds some sweetness and additional moistness for a melt-in-your mouth, satisfying finale to your meal.
Brie En Croute Apple Compote Dessert
- Brie wedge about 3-4" wide
- Store-bought puff pastry
- Egg yolk or milk (optional)
- 4 Golden Delicious apples
- 1/2 cup of sugar
- Juice of 1/4 of a lemon
Wrap it in a sheet of store-bought puff pastry making any preferred shape. You can use an egg yolk or a bit of milk to paint the top for a golden crust.
Place it in your toaster oven at 350 F until golden (about 15-20 min.).
While the pastry is baking, peel, core and slice apples.
Place in large saucepan. Add 1/2 cup of sugar. Squeeze the juice of 1/4 of a lemon. Let macerate for a few minutes. Cook over medium heat until apples are soft and sugar has become a golden brown caramelized syrup (about 5-10 minutes).
Serve apple compote over baked brie.
P.S.: Joie de vivre brought up a very interesting point in comments. You might be interested to read it and my reply about eating cheeses and desserts.
Thank you, Joie de vivre. :-)