Recipe: Apple Brie Crescent Roll Pockets

For a quick snack, a potluck, party appetizers, or surprise guests.

 photo Apple Brie Lego Pig mudslide_zpsbzfjyd6l.jpg

Ingredients:

1 large, tart apple (Like a Granny Smith, maybe a Fuji).
1 package of crescent rolls – usually about 8 oz.
Some brie. (I used about 1/3 of a log. Use an amount to your preference.)
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon of cinnamon
1/4 cup butter
1 egg for egg wash glaze. (optional)

 photo Apple Brie ingredients_zps9xtnd64h.jpg

Procedure:

1. Preheat the oven to 350°F. For easier cleanup, line a cookie sheet with parchment paper (my preference) or oiled foil.

2. Peel and slice the apples. I like them about half the thickness of steak fries. Set aside.

3. Mix the two sugars and the cinnamon. Add the apple slices and gently toss to coat. Set aside.

4. Cut your brie to the size you want to eat and the shape to match your apple slices. Set aside.

5. Slice the butter into pea-sized chunks. Set aside.

4. Pop open the crescent roll package. Unroll the dough. Separate the triangles at their perforations. It’s ok if they’re not perfect triangles; you’re going to be free-forming pockets.

5. Start assembling like this: On each crescent roll triangle, put some apple slices (should be a bit slimy now, from the sugar and juices the apple has released). Add a dab or two of butter on or among the apple slices. Put the slice of brie on top.

6. Wrap the crescent roll around this mound. The looser you leave it, the more stuff leaks out – if you want it to look purposely messy. I like to wrap it up well, with fewer leaks.

7. Arrange on the cookie sheet with enough space for them to puff up a little.

8. Beat the egg, then brush the beaten egg over the pockets.

9. Bake for 18-25 minutes.

 photo Apple Prie overview_zpsnmrfjadu.jpg
Let cool for about 5-10 minutes; the filling will be hotter than the outside. If you have leftover sugar-cinnamon mixture, you can use it as a dip.

 


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3 thoughts on “Recipe: Apple Brie Crescent Roll Pockets

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