Apple Cherry Brie Appetizer Recipe

Ingredients for Apple Cherry Brie Appetizer

• Brie Round
• 1 cup peeled and diced apples
• Dried Cherries
• 1/4 cup granulated sugar
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 2 tablespoons orange juice
• 1/4 cup chopped walnuts
• Refrigerated Crescent Dinner Rolls

How to Make Apple Cherry Brie Appetizer

1. Preheat oven to 375°F (190°C). Line a 15x10x1-inch baking pan with foil.
2. Carefully remove the rind from an 8-ounce wheel of brie cheese using a sharp knife.
3. Wrap the brie in plastic wrap and freeze for 30 minutes.
4. While the brie is freezing, prepare the fruit filling: In a 1-quart saucepan, combine 1 cup peeled and diced apples, 1 cup pitted and halved cherries, 1/4 cup granulated sugar, and 1/4 cup water. Bring to a boil.
5. Reduce heat to low and simmer for 2-3 minutes, or until the fruit is tender, stirring occasionally.
6. In a small bowl, whisk together 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon, 1/4 cup water, and 2 tablespoons orange juice until smooth.
7. Add the cornstarch mixture to the apple and cherry mixture in the saucepan, stirring constantly. Simmer for 2-3 minutes, or until the sauce has thickened.
8. Remove from heat and stir in 1/4 cup chopped walnuts.
9. On a lightly floured surface, unroll one sheet (14.1 ounces) of refrigerated pie crust into a 11x9-inch rectangle.
10. Cut an 11x3-inch strip from one side of the rectangle and set aside.
11. Cut the brie wheel horizontally into two equal rounds.
12. Place the brie rounds side-by-side in the center of the dough rectangle.
13. Roll the sides of the dough up and over the brie, creating a rim around the cheese.
14. Evenly spread the apple and cherry filling over the brie.
15. Cut the reserved dough strip into six 3-inch strips.
16. Arrange three strips lengthwise across the brie, then cut the remaining strips in half and weave them over and under the first strips to create a lattice top.
17. Press the edges of the dough to seal, tucking under any excess dough.
18. Fold the foil edges up and around the pastry, about 1 inch from the dough. Pinch the corners together to create a sealed parcel.
19. Bake uncovered for 30 minutes.
20. Cover with foil and bake for another 5 minutes, or until the pastry is golden brown and the brie is softened.
21. Let stand for 10 minutes before serving.
22. To serve, cut the appetizer in half lengthwise, then into crosswise strips. Serve warm.