Ingredients
  • 2 large Opal apples, peeled and roughly chopped
  • ½ teaspoon cinnamon
  • 1 canister crescent dough 
  • 6 ounces brie cheese, cut into 24 cubes
  • Fresh thyme and/or rosemary for garnish

 

Directions

  1. Preheat the oven to 375°F. Spray a mini muffin pan with nonstick oil spray and set aside.

  2. Add the apples, cinnamon, and ½ cup of water to a small saucepan over medium heat. Bring to a boil, then cover and reduce the heat to a simmer. The apples will breakdown. Once soft enough, after about 7 minutes, mash the apples with a wooden spoon or potato masher. Continue cooking until a compote forms, about 15 minutes.

  3. Roll out the crescent dough and cut it into 24 small squares, about 1.5-inch x 1.5-inch. Press each square into the prepared mini muffin tin. Add 1 cube of brie to each muffin tin. Top with the apple compote.

  4. Bake for 12-15 minutes, until the crescent dough turns golden brown. Remove from the oven and garnish with fresh thyme and/or rosemary. Serve warm.