Baked Brie en Croûte with Apples, Cranberries, and Spiced Pecans
Makes 1 baked Brie
½ cup sweetened dried cranberries
¼ cup orange juice
½ (17.3-ounce) package frozen puff pastry, thawed (1 sheet)
¼ teaspoon apple pie spice
1 Gala apple, cut into ¼-inch slices, divided
1 (8-ounce) wheel of Brie
1 large egg
½ teaspoon kosher salt
½ teaspoon chili powder
½ teaspoon ground cinnamon
2 cups pecan halves
2 tablespoons unsalted butter
¼ cup light brown sugar
1 tablespoon water Crackers
1. In a small bowl, combine cranberries and orange juice. Set aside until cranberries are rehydrated, about 30 minutes. Drain cranberries and pat dry on paper towels.
2. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
3. On a lightly floured surface, roll one pastry sheet to a 12-inch square. Sprinkle apple pie spice evenly over dough. Using half of apple slices, make a double-layered 6-inch circle in center of dough. Top with cranberries, and rest Brie in center. Starting at one corner of dough, fold dough across Brie. Working clockwise, fold dough to make pleats, one folding neatly over the next until Brie is covered. Pinch any open corners to seal. Transfer to prepared pan.
4. In a small bowl, thoroughly whisk egg; brush entire outside of dough.
5. Bake until golden brown, 30 to 45 minutes. Let rest for 10 to 15 minutes before cutting.
6. In a separate small bowl, combine salt, chili powder, and cinnamon.
In a large skillet, toast pecans over medium heat until fragrant, 5 to 7 minutes. Add butter, tossing to coat. Sprinkle with chili powder mixture, stirring to combine. Add brown sugar and 1 tablespoon water; cook until mixture thoroughly
