I think somehow all the holiday lights and festiveness and family reunions have severely impaired our reasoning. Why else would certain foods that normally would be completely off the table, literally, now be totally acceptable, if not welcomed by flying arms that busily shove them into eagerly chewing mouths?
Okay, I don’t want you to think that I’m complaining. I’m just making an observation that’s rather perplexing for me, because if nothing else, the one thing you should know about me by now is that I LOVE food. Sweet and savory. I don’t need no reason or special occasions to gobble down delicious goodies, in other words, I have no self control and might be better off actually abiding by this all-bets-are-off-only-on-holidays rule of thumb. No wonder my current job can be, and has been, very hazardous for my waistline.
But here’s something that I think is perfect for the holidays, and for parties and gatherings, book club meetings and casual dinners with friends on any other day of the year: An caramel apple & pecan crescent-wrapped brie that oozes the melting concoction of apple sweetness and savory brie-ness. My mouth waters just writing about it… so I’m just going to let this picture do the rest of the talking:
You Will Need:
- 1 tablespoon butter
- 1/4 cup chopped pecans
- 3 tablespoons packed brown sugar
- 1/2 cup chopped peeled Granny Smith apple
- 1 can Immaculate Baking Co. ® refrigerated Crescent Rolls
- 1 round (8 oz) Brie cheese
- 1 egg, beaten
- Crackers or sliced baguette French bread, if desired
Here’s How to Get the Dough Rolling:
- Heat oven to 350°F. Grease cookie sheet. Melt butter in 1-quart saucepan over medium heat. Add pecans; cook 1 to 2 minutes, stirring occasionally, until pecans are lightly toasted. Add 2 tablespoons of the brown sugar and apples. Cook 30 seconds just until brown sugar dissolves and apples heat through. Remove from heat; set aside.
- Separate dough crosswise into 4 rectangles; press dough into two 7-inch squares, firmly pressing perforations to seal. Place cheese on center of 1 dough square. Spoon apple mixture over cheese. Place second dough square on top of apple mixture. Gently stretch dough evenly around cheese so edges meet. Fold bottom edges over top edges; press to seal completely. Place on cookie sheet.
- Brush dough with about 1 tablespoon of the beaten egg (discard remaining egg or reserve for another use); sprinkle with remaining brown sugar. Bake 13 to 15 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers.
12 servings (1/12 brie and 4 crackers each)
1 Serving: Calories 190 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat nc, Polyunsaturated Fat nc, Monounsaturated Fat nc, Omega 3 nc); Cholesterol 35mg; Sodium 440mg; Potassium nc; Total Carbohydrate 19g (Dietary Fiber 0g, Soluble Fiber nc, Insoluble Fiber nc, Sugars 3g); Protein 8g
% Daily Value: Total Fat 14% (Saturated Fat 20%); Cholesterol 12%; Sodium 18%; Potassium nc; Total Carbohydrate 6% (Dietary Fiber 0%); Vitamin A 4% (Beta Carotene nc); Vitamin C 0%; Calcium 4%; Iron 8%; Vitamin D nc; Vitamin E nc; Thiamin nc; Riboflavin nc; Niacin nc; Vitamin B6 nc; Folic Acid nc; Vitamin B12 nc; Pantothenic Acid nc; Phosphorus nc; Magnesium nc; Zinc nc; Selenium nc; Copper nc; Manganese nc
Exchanges: 1 Starch, 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choices: 1