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Apple Butter Baked Brie, A Fantastic Fall Appetizer
This easy fall-forward appetizer is as beautiful as it is tasty. I’m using crescent roll dough for this recipe, instead of puff pastry. But you’re welcome to substitute puff pastry if you like.
Ingredients
For the brie:
8 oz. Brie Round
3 Tb. apple butter
1 package of crescent roll dough
Egg wash
For the garnish:
3 Tb. honey
½ c. paraline pecans
Fresh apple slices
Table Water Crackers
Directions
Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Score the top of the brie with two crisscross marks. Slather 3 Tb of apple butter on top of the scored brie. Roll out the crescent dough and over the brie. Gently flip the brie round over and wrap the edges underneath. Cut away any excess dough. Flip back over and add any dough decorations. I cut little pieces of dough and folded them into a ribbon pattern. Lightly brush with an egg wash. Bake for approximately 20 – 25 minutes on 350 degrees on the middle rack. Allow to cool for fifteen minutes. Set the brie on your serving dish, drizzle with honey, and sprinkle praline pecans on top. Garnish with a side of table water crackers, fresh apple slices, and additional pralines. You could also garnish with figs, apricots, pomegranate seeds, cinnamon sticks, etc.
