Directions
In a medium saucepan melt the butter over medium heat. Add the sugar and cook,
stirring often with a wooden spoon, until the mixture is light amber color.
Peel core and halve the apple.
Carefully place the apple in the caramel and cook for two minutes on each side
over medium heat.
Remove from caramel and set aside to cool. Be careful as caramel is very hot.
Place 1 sheet of pastry on a flat surface and brush with egg wash.
Place wheel of Alouette® Baby Brie® in the center.
Top Brie with one full half of the caramelized granny smith apple and quarter the remaining
half and place on the brie to form a dome shape.
Top prepared brie wheel with sheet of puff pastry and press down gently over entire
shape to seal edges.
Cut excess puff pastry around the prepared wheel to form a complete circle.
You should now have the resemblance of a bowler hat.
Brush with egg wash and refrigerate for twenty minutes.
Preheat oven to 425°F.
Bake in the oven until golden brown.
Remove from the oven and let rest for 10 minutes before serving.