Marge Perry's A Sweet and Savory Life

Baked Brie with Bacon Apple Jam

Not only does everyone gravitate to cheese covered in golden, flaky puff pastry– because cheese + pastry is as good as it gets– but the filling is a game changer. And, if all that weren’t enough, this is an incredibly impressive looking, show-stopper of an appetizer.

Ingredients

1pound hickory smoked bacon,finely chopped
1 Granny Smith apple,peeled and finely chopped
3/4cup chopped onion(about half a medium onion)
1cup apple cider
1/2cup apple cider vinegar
1/3cup packed brown sugar
1/4cup apple jelly
1/4teaspoon ground cinnamon
1/8teaspoon cayenne pepper
1(17.3-ounce) package frozen puff pastry,thawed
12.2-pound (1 kilo) whole Brie cheese wheel,chilled
1large egg,lightly beaten

Instructions

Make the jam:cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 15 minutes. Transfer to a plate lined with paper towel and drain. Pour off all but 1 tablespoon of the bacon fat from the skillet.
Add the onion and apple to the pan and cook, stirring often, until softened, about 4-5 minutes. Stir in the cider, vinegar, sugar, jelly, cinnamon and cayenne and increase the heat to medium high to bring to a boil. Cook, stirring, 2 minutes; add the bacon, reduce the heat to medium and cook, stirring occasionally, until the mixture is syrupy and thickened, about 30 minutes. (When it is thickened, a spoon drawn across the pan surface will leave a line that takes time to close back up.) Allow to cool completely. (The jam may be made a week ahead and kept refrigerated).
Working on a lightly floured surface, roll 1 pastry sheet into a 13-inch square. Transfer to a baking sheet pan lined with parchment.
Cut the chilled cheese horizontally in half. Set the bottom half in the center of the pastry sheet, cut side facing up. Spread the jam evenly over the cut surface and place the top half of the cheese, cut side facing down, on the jam. Wrap the dough up and over the cheese, stretching it as needed to just come over the top edge. (It won’t cover the top.) Brush with some of the egg.
Roll out the second sheet of pastry to a 13-inch square and drape it over the top of the cheese. Tuck the ends under the cheese. (You can trim the pointed corners before tucking and use them to cut out decorate leaves or flowers for the top of the Brie if you are so inclined.) Brush the pastry with egg, top with decorative shapes if desired and brush those with egg. Refrigerate, uncovered, 30 minutes. (You may prepare the brie to this point up to three days ahead.)
Preheat the oven to 425F. Bake the cheese until it is golden brown and puffed, about 20-22 minutes. Allow to cool at least 20 minutes before serving. The cheese may be baked one day before serving.

Recipe Notes