Trader Joe’s makes super cute mini brie rounds. I try not to buy too many individualy wrapped grocery items (more expensive and more wasteful than normal sized products) but these were perfect for the Thanksgiving Birthday Brunch!
Brie en crute is brie cheese wrapped in puff pastry and baked. Warm and buttery, this tiny version of a Thanksgiving favorite was perfectly balanced with a bed of wild arugula salad tossed in fat-free Italian dressing, fresh squeezed lemon and topped with thin fuji apple slices.
Easy and delicious! {xo celine}
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Wild Arugula Salad with Fuji Apples & Mini Brie en Crute
- 2 frozen puff pastry sheets
- 2 packages mini brie rounds
- 1 package wild arugula lettuce
- 1/2 fuji apple (I used the other half for the Thanksgiving Plate Cakelette’s stuffing)
- Italian dressing (I used Wishbone’s fat free)
- 1 lemon
- egg wash (milk or water if you don’t have an egg)
Mini Brie en Crute: Thaw the frozen puff for about 30 minutes. When thawed, preheat oven to 400 degrees F. Use a pizza cutter to cut each piece of puff pastry in 4 pieces (total of 8 squares). If you want each brie en crute to use less puff pastry, stretch and adjust. Place a mini brie round in the center of a puff pastry square. Coat the edges in egg wash and fold in each side, tucking in the overlap. Brush egg wash over bundles (I didn’t have an extra egg, so I skipped this part. They’ll be prettier if you use an egg, but as you can see from the photos, they look okay without the wash). Place on a parchment lined cookie sheet or non-stick sprayed foil. Bake for 25 minutes or until golden brown on the bottom. If you’re not making the entire Thanksgiving Birthday Brunch menu, place on higher rack and brown the top. Serve immediately with the salad. If you are making the rest of the brunch, set the brie en crute aside and brown with the Candied Yam Tartlettes before serving.
Wild Arugula Salad: Toss arugula with a light coating of Italian dressing and the juice of half the lemon. Peel the fuji apple half and slice into thin moon halves. Cut them in half again and compose on top of the arugula. Squirt apples with lemon and garnish with extra wedges. Serve with the mini brie en crute placed around the edge of the salad (so they don’t get soggy).
