Apple And Brie Flatbread Recipes

DEEP-FRIED APPLE AND BRIE BITES

Steps:

• Stir apples, Brie cheese, 20 crushed vanilla wafers, honey, and vanilla extract together in a bowl. Cover the bowl with plastic wrap and refrigerate until cold, at least 15 minutes.
• Beat egg until frothy in a large bowl with an electric mixer. Gradually add flour, milk, confectioners' sugar, baking powder, cinnamon, and salt; beat until batter is thick and smooth, adding more flour as necessary to reach desired consistency.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pour 20 crushed vanilla wafers into a shallow bowl.
• Roll apple mixture into small balls. Drop balls into funnel cake batter and turn to coat completely. Roll coated balls in crushed vanilla wafers. Place the coated apple balls onto a plate while coating the rest; do not stack.
• Working in batches, fry apple-brie bites in hot oil until golden brown, 3 to 5 minutes. Transfer cooked apple-brie bites to a paper-towel lined plate to drain and cool.

CARAMEL APPLE FLATBREAD

Steps:

• Preheat the oven, with a pizza stone if using, to 400 degrees F. For the flatbread: Stretch each piece of dough thinly, dusting with flour. Roll out each dough. Transfer to a pizza peel or upturned baking sheet dusted with flour or cornmeal. Par-bake for about 4 minutes each. Reserve. For the apple topping: Set a large saute pan over medium-high heat. Add the butter and once foaming, add the apples and cook until lightly browned on the outside, about 2 minutes. Add the brandy to deglaze (take care as it may flame), and then add the brown sugar, golden raisins, lemon juice, vanilla extract, cinnamon and salt, and cook over low heat until the apples are tender and sauce has thickened slightly, 5 to 7 minutes. Remove from the heat and top the par-baked dough with the apple topping. Place back into the oven for another 2 minutes. Serve warm. To serve: Cut with a pizza wheel, dust with confectioners' sugar and serve warm with vanilla ice cream.
• In the bowl of a stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast on top. Let stand until foamy, about 10 minutes.
• Add the olive oil and salt to the yeast mixture, then use the dough hook to mix in the flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth.
• Turn the dough onto a floured surface and knead until smooth. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
• Turn out the dough onto a floured surface. Divide and form the dough into 4 smooth, tight balls. Cover loosely with a floured kitchen towel and set in a warm place to rise again for 30 to 45 minutes. Once risen, use immediately or wrap and freeze until ready for use, for up to 2 weeks.

APPLE AND BRIE FLATBREAD RECIPE

Steps:

• Preheat oven to 500 degrees. Use a pizza stone if you have one. Bake the dough for about 5 minutes, and then remove from oven. Layer Brie on bread and then add the apples. Drizzle with honey and bake for 5 additional minutes. Serve

APPLES-AND-HONEY BAKED BRIE

Steps:

• Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
• In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper.In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo. Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo.
• Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
• Bake, rotating the pan halfway through, for 20 to 25 minutes, until golden brown and crisp. Transfer to a platter and serve immediately.

BRIE & CARAMELIZED ONION FLATBREAD

Steps:

• Grease a 15x10x1-in. baking pan; set aside. In a large skillet, heat butter over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 25-30 minutes or until deep golden brown, stirring occasionally. Add garlic; cook and stir 1 minute longer., Preheat oven to 425°. Add brown sugar, vinegar, salt and pepper to onion mixture. Cook and stir 5 minutes longer. Press dough into a 12x10-in. rectangle onto prepared pan. Top with onion mixture and cheese. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.