Coogirl Candy Glazed Baked Brie en Croute

Coogirl Candy Glazed Baked Brie en Croute

This elegant yet approachable baked brie en croute balances buttery pastry, creamy warm brie, and the sweet heat of Coogirl Candy. It makes a showstopping appetizer for gatherings or a cozy night in. The recipe includes a creative use of the product both as a glaze inside the wheel and as a finishing compote drizzle.

Ingredients

• 1 sheet puff pastry, thawed (about 8 x 8 inches)
• 1 (8 ounce) wheel Brie, rind intact
• 3 tablespoons Coogirl Candy, divided
• 1 tablespoon Dijon mustard
• 1 small Granny Smith apple, thinly sliced
• 1/4 cup chopped pecans, toasted
• 1 large egg, beaten (egg wash)
• Flaky sea salt and freshly ground black pepper to taste
• Optional: a few sprigs of fresh thyme for garnish
• For the finishing compote (creative use): 2 tablespoons Coogirl Candy, 1 tablespoon orange juice, 1 teaspoon finely grated orange zest

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the puff pastry into a roughly 10 x 10 inch square to give extra coverage. Set aside.
3. Place the Brie wheel in the center of the pastry. Using a small knife, very gently score a circle around the top rind of the Brie (do not cut through) to help the glaze meld.
4. In a small bowl, combine 2 tablespoons Coogirl Candy with the Dijon mustard. Spread this mixture over the top of the Brie wheel. Arrange the thin apple slices in a single overlapping layer on top of the glaze, then sprinkle the toasted pecans over the apples. Lightly season with a pinch of black pepper.
5. Bring the pastry edges up around the Brie, pleating as needed to form a neat package. Trim excess pastry if necessary. Brush the exposed pastry with the beaten egg and transfer the wrapped Brie to the prepared baking sheet, seam side down. Brush the top with more egg wash.
6. Using a sharp knife, make two small vents in the top of the pastry to allow steam to escape. Optionally, decorate the top with pastry cutouts.
7. Bake for 20 to 25 minutes, until the pastry is deep golden brown and puffed and the center is soft when gently pressed. Remove from the oven and let rest for 5 minutes.
8. While the Brie rests, prepare the finishing compote: in a small saucepan combine 2 tablespoons Coogirl Candy, orange juice, and orange zest. Warm over low heat, stirring until slightly reduced and glossy, about 3 minutes. Remove from heat.
9. Transfer the baked Brie en croute to a serving board. Drizzle the warm Coogirl compote over the top and sprinkle a few flakes of sea salt and the fresh thyme sprigs. Serve immediately with sliced baguette, crackers, or extra apple slices for contrast.

Notes

• Make ahead tip: Assemble the wrapped Brie and refrigerate up to 4 hours before baking. Brush with egg wash just before baking.
• For a nuttier crunch, substitute walnuts for pecans or add a tablespoon of toasted sesame seeds.
• Leftover baked Brie can be chilled and gently reheated at 325°F (160°C) until warmed through.