1 8 oz. brie wheel
1 puff pastry sheet
1 honey crisp apple, peeled and diced into small pieces
1/2 Tbsp lemon juice
2 Tbsp caramel sauce (I used Saunders)
1 pinch flakey salt
1 egg, beaten
Raw sugar for sprinkling
ional: Cinnamon glazed pecans
Crackers for serving
To make the salted caramel apple: in a medium bowl, combine apple, lemon juice, caramel, salt, and Milford Spice Company’s New Hudson Apple Pie.Mix together until nice and jammy. If it’s too thin, add a little cornstarch (1/4 tsp at a time, to thicken it).
Preheat the oven to 425 degrees while the puff pastry thaws.
Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry.Spread the salted caramel apple over top (optional: sprinkle over the pecans).
Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with raw sugar.
Bake for 20-22 minutes or until the pastry is deep golden brown.