Birch Whiskey Toffee Apples & Brie in a Blanket

It's blanket weather...

As part of our holiday fare series, we can't leave out a delicious baked brie. And why not wrap it in a lovely flakey pastry "blanket". The pastry will help to keep the brie warm and oozy as it gets devoured. Always a crowd favorite or perfect for a quiet evening in by the fire with a great glass of Gewürztraminer and your favorite whole grain crackers.

Birch Whiskey Toffee Sauce pairs extremely well with apples, for straight dipping fresh fruit or for baking in pies, crumbles or crisps. You can also easily substitute pears for the apples which is also delish!

Birch Whiskey Toffee Apples & Brie in a Blanket


Preheat: 350 F

Serves: 4

Prep Time: 20 min

Prep Notes:

Grease a small round casserole dish



Medium  Double Cream Brie

1 Ripe Granny Smith Apples

1/3 cup Birch Whiskey Toffee Sauce by The Canadian Birch Company

1 tsp Cinnamon

1 Roll Pillsbury Puff Pastry

Lightly flour a cutting board, unwrap the puff pastry and lie flat on the flour dust. Place brie wheel in the centre of the dough.

With a sharp non serrated knife, score the thick skin of the brie cutting a circle of the thick skin off the top of the wheel to within 1 inch of the edge. With your fingers apply pressure the centre area of the brie to make a small well. Pour half of the Birch Whiskey Toffee Sauce into the well.

Wash, peel and core the apple, slicing into 1/4 inch slices. Insert half of the slices into the soft scored brie & toffee sauce, lay the rest of the slices on the top. Sprinkle evenly with cinnamon. Top with remaining toffee sauce.

Working quickly, gather the edges of the pastry pulling them over top of the brie and apples, pinching loose ends to secure the "blanket" and keep the contents inside during baking.

Place into the greased casserole dish and bake 35 mins or until pastry is nicely browned.


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