1	Medium Brie (8 inch)
3-5	Apples, pealed and sliced
250 ml (1 cup)	Brown Sugar
15 ml (1 Tbsp)	Cinnamon
125 ml (1/2 cup)	Raisins
1 1/2 sheets	Puff Pastry (10" x 15")
125 ml (1/2 cup)	Butter
30 ml (2 Tbsp)	Red Wine

Method

Sauté apples in butter until almost cooked, add red wine, raisins and finish cooking apples, making sure they still hold their shape. Add brown sugar and cinnamon to pan to make sauce. (let cool) This will be the filling of the brie.

 

Cut about 1/8 of an inch out of the center of the brie and top with filling. Wrap the entire brie in puff pastry and seal closed with egg wash. This will take about 1 ½ sheets of 10 X 15 inch sheets of puff pastry.

 

Place brie in freezer and completely freeze. (Cheese cooks faster than pastry when not frozen.)

 

Bake on pan at 330ºF for approximately 2 hours. Check with toothpick to make sure cheese is melted inside. If you find the pastry is getting to dark cover with tinfoil and continue cooking until cheese is melted

 

Serve with crackers, figs, grapes and flatbreads.