Whole Wheat Apple & Brie Crostatas
These no-fuss mini-pies are the perfect savory holiday treat. Président Brie is melted over a cubed apple and onion filling, and it’s held together by a homey, whole-wheat crust.
Prep Time90 min
Cook Time35 min
- 1 cup all-purpose flour plus more for rolling
- 2/3 cup whole wheat flour
- 1/4 tsp salt
- 1 tsp sugar
- 9 tbsp cold butter cut into chunks
- 1 egg yolk beaten with 2 tablespoons of very cold ice water
- To make pastry dough, pulse together flour and salt in a food processor. Add butter and pulse until it mixture looks like coarse meal.
- Transfer the dough to a large bowl. Add water, 1 tablespoon at a time, working dough with your fingertips just until it comes together. Add only enough water so the dough comes together when you squeeze it.
- Zest, then juice lemon into a small bowl. Add apples, onion, pepper, cornstarch, and salt to taste.
- Toss to coat apples with juice.
- Preheat the oven to 375°F.
- Break dough into 8 pieces and form them into small balls. On a floured surface, roll them into disks about 5 inches in diameter.
- Place dough disks on a lightly greased baking sheet, then place a heaping spoonful of apple mixture (about 1/8 of total) in the center of each disk. Fold in the edges, overlapping them.
- Bake for 35 to 40 minutes, until the apples are cooked and brown on top and the crust is golden. Turn off oven and remove crostatas.
- Place a slice of Tripe Crème Brie on top of each crostata. Return to the turned-off oven for about 2 minutes until the cheese melts.
- Serve warm or room temperature, with another wedge of softened Triple Crème Brie on the side.
- 1 lemon
- 3 small apples peeled and cut into a 1/2-inch dice
- 1/4 cup chopped onion
- lots of ground pepper
- 1 tbsp cornstarch
- 1 Président Triple Crème Brie wedge cut into 3-inch slices
Président® Triple Crème Brie Cut & Wrap Wedge
Extra cream takes our classic Brie to a new level of smooth.Learn More
Big Girls, Small Kitchen
Cara is the author of In the Small Kitchen and the founder, editor and head chef at Big Girls, Small Kitchen. A self-taught home cook from childhood, when she had to stand on a chair to reach the stove, Cara loves to make accessible, creative food in her cozy Brooklyn kitchen. She never, ever tires of a good grilled cheese sandwich and when she’s not cooking, she can most likely be found riding her bike, reading a novel or traveling the world.