“That looks healthy”, said my husband, after eyeing this Salted Caramel Brie en Croute. Come again?? “It’s double crème brie, salted caramel sauce, and puff pastry”, I responded.
“But look at all the apples!”, he said. Good point. There are a lot of apples.
I’m grateful for my husband. He provides a much-needed perspective shift at times. He slips my rose-colored glasses back on to my nose when they’ve fallen off. He challenges my thinking. He supports and encourages me, and went as far as calling me “a genius” at a dinner party in front of 15 guests. I blushed, and then was humbled. I’m so grateful for how he loves me by choosing to see the good in me, and supporting me when I’m not so good, too.
Isn’t that the point of a spouse, or of a good friend? They challenge our perspective. They help us see things for what they really are (though this is a bad example of that—Salted Caramel Brie en Croute is not what I’d call healthy). They support us and encourage us. And they help us pick ourselves back up when we stumble and fall.
Why do we celebrate Valentine’s Day with decadent foods? Steak, lobster, champagne, brie, and boxes of chocolates are on the menu across the country. Why is that such a universal thing? I have a theory. It’s because love is WORK and it deserves a full-on celebration.
The husband I describe above sounds like a great guy. And he is! But it doesn’t come without a cost. He listens to me talk about my day instead of heading to the gym early like I know he’d like to. It takes watching action movies by himself so I can write a blog post. It takes folding laundry (something I’ve taken charge of at our house) when I threw out my back. It takes choosing to bite his tongue when I’m in a bad mood. And it takes doing endless amounts of dishes because, well, I blog about food and entertaining.
All of these sacrifices most certainly deserve a celebration. So I cooked up this not-actually-healthy Salted Caramel Brie en Croute to celebrate.
It’s just 4 ingredients, plus apple slices and crackers to serve with it. And it takes under 10 minutes to make.
There are two do-ahead steps to this dish. The first is to defrost the puff pastry, either in the refrigerator overnight or on the countertop for about 40 minutes. The second is to put the salted caramel sauce in the refrigerator for a few hours. You want a thick consistency so that it’ll easily spread onto the brie and stay there, and not slide off as you invert the brie onto the puff pastry.
There’s one essential don’t-miss step to this recipe: make sure the brie and salted caramel sauce are entirely enclosed in the puff pastry. Otherwise, the salted caramel sauce will run out onto the baking sheet.
I served the Salted Caramel Brie in Puff Pastry with apple slices and crackers. I liked the look of the Granny Smith apples, but I liked the taste of the Pink Lady apples the best with the dish. Choose your favorite and dig in!
Salted Caramel Brie en Croute
Yield 6–8 servings
- 1 (8 oz) wheel brie
- ½ cup salted caramel sauce, refrigerated (I used Smucker’s)
- 1 sheet frozen puff pastry, thawed (½ of a 1.1 lb box)
- 1 egg, beaten
- To serve: apple slices, crackers
- Preheat oven to 375°F. Place the puff pastry on a flat surface. Pinch any open seams/cracks with your fingers to seal.
- Use an offset spatula to spread the refrigerated caramel sauce on top of the round of brie. Place the brie, caramel side down, in the middle of the puff pastry.
- Fold the puff pastry over the brie, pressing together any loose ends to completely seal the puff pastry around the brie. If the puff pastry isn’t sealed, the salted caramel sauce will leak out. If you have too much pastry, trim slightly and use those scraps to cut miniature hearts for the top.
- Flip the puff pastry so the smooth side is on top. Place on a baking sheet fitted with parchment paper or a silicone baking mat. Brush with the beaten egg.
- Bake for 35–40 minutes, or until the puff pastry is golden brown.
- Let cool for 10 minutes before serving. Serve with sliced apples and crackers.
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