Recipe

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• 1 tbsp unsalted butter
• 2 golden delicious apples, cored, peeled and cut into 1/2-inch dice
• 1/4 cup granulated sugar
• 1/8 tsp ground cardamom
• 1 (6 -8 oz) round brie cheese, about 4 1/2 inches wide, slightly chilled
• 1 sheet puff pastry, 10 inch sheet, rolled out to 1/4-inch thickness
• 1 egg, beaten with
• 1 tbsp water
• cracker , assortment

• 1 In a 2-quart sauté pan over medium heat, melt the butter.
• 2 Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes.
• 3 Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more.
• 4 Remove from the heat and let the apple compote cool to room temperature.
• 5 Position a rack in the center of an oven and preheat to 375 degrees F.
• 6 Line a baking sheet with parchment paper.
• 7 With a sharp knife, cut the cheese in half horizontally.
• 8 On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread an additional 1/2 cup compote over the top.
• 9 Place the dough on a lightly floured surface and set the cheese in the center of the dough.
• 10 Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese.
• 11 Pinch the dough together in the center to seal.
• 12 Brush the dough evenly with the egg wash and place on the prepared baking sheet.
• 13 Bake until the pastry is golden all over and crisp, 40 to 45 minutes.
• 14 Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers.
• 15 Serve any remaining compote alongside.