In the Kitchen with Sigona’s featuring a Mini Brie and Fuji Apple Bake
Courtesy of Melissa Liton, a one-time Bay Area resident and self-described foodie. She lives in Seattle now, but remembers Sigona’s fondly, telling us how much she loved to shop here when she worked in San Carlos.
- 1 8-10 oz. wedge of Brie (no need to remove the rind)
- 1 sheet puff pastry
- 1/4 – 1/2 Fuji apple peeled, cored and diced
- 2 tsp. butter
- 2 tsp. brown sugar
- 1/8 tsp. cinnamon
- 1 egg, lightly beaten
Directions: Bring one sheet of puff pastry to room temperature and place on a foil lined cookie sheet (be careful not to leave it out too long, as the butter in the pastry will melt and won’t puff when you bake it).
Slice the brie horizontally so there are two halves and place the bottom half on the puff pastry sheet.
In a saute pan, melt the butter and add apples; saute for about 4 minutes and then add the brown sugar and cinnamon. Stir the mixture until the sugar has dissolved.
Pour the apple mixture on top of the bottom half of the brie and then place top half of brie on top of apple mixture.
Take the corners of the puff pastry and wrap them up over the brie (you may need to trim the sheet so it closes neatly over the wedge).
Brush the lightly beaten egg over the puff pastry to give it a golden shine. This will also help hold the four corners of pastry together.
Bake in 350′ oven for 25-30 minutes or until golden brown. Serve with crackers or apple slices.
Cook’s notes: you can make this recipe with just about any type of fruit, but we chose Fuji apples as they’re on sale now. This also works well with a Brie round. Just increase your ingredients accordingly. We chose the wedge because we think you might like to try it with your free brie this weekend!