Apple-Brie Braid with Almonds

Yield: 16 servings (serving size: 1 slice)
Source: Cooking Light Annual Recipes - 2000
CL Comments: If Brie isn't the cheese for you, substitute your favorite kind. Cheddar, smoked gouda, or Swiss also would be nice.
Comments from an AL Kitchen: The Brie gives it a wonderful flavor. Very subtle. Not sweet like a cream cheese filling. It takes some time to prepare, but is not difficult.


1 (1-pound) loaf frozen white bread dough
2 tablespoons butter or stick margarine, divided
4 cups finely chopped peeled Granny Smith apple (about 1 1/4 pounds)
1/2 cup packed brown sugar, divided
3 tablespoons chopped slivered almonds
Cooking spray
4 ounces Brie cheese
1 teaspoon all-purpose flour


  1. Thaw dough in refrigerator 12 hours.
  2. Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add apples; sauté 10 minutes. Add 1/4 cup brown sugar; cook 5 minutes. Remove from heat; stir in almonds.
  3. Roll dough into a 15 x 12-inch rectangle on a lightly floured surface. Place on a baking sheet coated with cooking spray. Spread apple mixture lengthwise down center of dough. Remove rind from cheese; cube. Arrange cheese on top of apple mixture. Make diagonal cuts, 1 1/2 inches apart, on opposite sides of filling to within 1/2 inch of filling. Fold strips alternately over filling from each side, overlapping at an angle. Cover and let rise in a warm place (85°), free from drafts 1 1/2 hours or until doubled in size.
  4. Preheat oven to 350°.
  5. Combine 1/4 cup brown sugar and flour in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until combined. Sprinkle over top of loaf. Bake at 350° for 30 minutes or until golden.


H.U: 3 per serving
CALORIES 169 (25% from fat); FAT 4.7g (sat 2.4g, mono 1.6g, poly 0.4g); PROTEIN 5.1g; CARB 27.4g; FIBER 1.3g; CHOL 41mg; IRON 1.2mg; SODIUM 321mg; CALC 43mg;

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