MONIA’S APPLE & BRIE FONDANT

15 ml (1 tbsp.) butter

2 small Cortland apples, peeled and cut into thin slices

80 ml (⅓ cup) pecans or walnuts, roughly chopped (optional)

1 double cream brie cheese of 325 g (whole wheel)

125 ml (½ cup) Coureur des bois Maple whiskey

2 sheets of puff pastry

1 egg (separate the white from the yolk)

Baguette bread croutons (or other), lightly toasted

Sprig of rosemary and fresh cranberry for decoration (optional)

Preheat the oven to 200°C (400°F).

In a frying pan, brown the chopped pecans or walnuts over high heat for four minutes, then set aside.

In the same frying pan, melt the butter over medium-high heat.

Add the apples and brown them.

Deglaze with the maple whiskey until the liquid evaporates, then stir in the pecans and set aside.

On a cookie sheet covered with parchment paper, spread the first sheet of puff pastry and place the wheel of double cream brie in the center.

Spread the roasted apples and pecans in a few straight layers.

Fold the dough over the sides to cover the edge of the apples.

Brush the edge of the dough with the egg white.

Place the other sheet of dough on top, fold down and cut off the excess.

Brush with egg yolk.

Bake for 20 to 25 minutes, until the pastry is golden brown.

Serve with bread croutons.