A cheesy mess to make your night
By Brittney MacDonald, Life & Style Editor
113–170g wheel of brie cheese
½ can of apple pie filling
¼ cup pecans
2 tbsp caramel sauce
1 sheet of crescent roll dough
1 tbsp melted butter
1 tsp cinnamon
1 tsp nutmeg
Start by preheating your oven to 350 degrees. As you wait for it to heat up, begin trimming the rind off of the wheel of cheese. The rind is a culmination of the hardened layers surrounding the soft brie cheese inside. It is edible, but the texture can be off-putting if it’s too thick. Trim it enough to leave a thin layer of the hardened surface on the outside. This basically means shaving the soft white part off, without taking out too much of the hard brown layer beneath. Once done, set this aside.
Lay the crescent roll dough out over a baking sheet that you’ve sprayed down with non-stick, and then place the wheel of cheese in the centre. Pile the apple pie filling, the caramel sauce, and the pecans on top.
Here’s the tricky part for the culinarily disinclined—take the edges of the dough, and begin folding it over the cheese and other ingredients. Don’t concentrate too hard; it can be a bit messy and still turn out perfectly tasty.
After you have the cheese, apples, and other sweet endeavors pretty much encased, brush melted butter over the top and then gently sprinkle the nutmeg and cinnamon over the top.
Bake until the crescent roll dough turns a nice golden brown—this should take about 20 minutes. Take it out and peel back a bit of the dough to make sure it’s cooked all the way through. If it is, then let it stand for five minutes; if not, put it in for an additional 10 minutes.
I prefer to serve this with toast or stone wheat crackers, but you can also serve it with apple slices or graham crackers if you have a sweet tooth. Be careful when first dipping into the cheese, as it will be extremely hot, even after the cooling period!