Creamy brie cheese paired with apples and pecans makes for a perfect combination of savoury and sweet.
measuring cups & spoons
baking pan with parchment
1 brie, ½” diced
1 package puff pastry, defrosted
1 green apple
½ (125 ml) cup pecans
½ cup (125 ml) maple syrup
2 tbsp (30ml) brown sugar
2 tbsp (30ml) butter
2 tbsp (30ml) bourbon or brandy (optional)
Cut the apple into a small dice. In a pan, melt the butter and add the apple. Cook for about 1 minutes, just to remove the rawness. Add the pecans and brown sugar. Toss until sugar melts and is complete incorporated with the apples. Deglaze and flambee with the alcohol. Add the maple syrup and cook for 1 minute. Put the apples in a bowl and place in the freezer to cool while you roll out puff pastry.
In a small bowl scramble the egg with 1 tbsp of water to make an egg wash.
Line a sheet pan with parchment.
Flour the counter and roll out the puff pastry to about 1/16” thick. Cut into 3 ½-4” squares.
Place a cube of brie onto each square and top brie with approximately 1 tbsp of the cooled apple mixture. Egg wash the sides of the puff, fold over to make triangles and crimp edges with a fork. Place on prepared sheet pan and egg wash the top of each triangle. Place in freezer to set-up while oven preheats.
Preheat oven to 400˚F (205˚C).
Take the turnovers from the freezer and place into the oven. Bake for 15-20 minutes until golden brown. Enjoy!
You can prepare the turnovers ahead of time and store them in the freezer before cooking in the oven.
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