I am thankful for family with connections, especially when the holidays roll around, and with it the need for new and interesting recipes.
I am always on the lookout for that one great recipe to add into my annual holiday spread that just knocks everybody’s socks off-and this year, I think I’ve found it!
My cousin Courtney Perkins is a baker at heart. It should come as no surprise, she comes by her passion honestly. As a child she was surrounded daily by scrumptious pastries, muffins and tea-cakes at the Wenham Tea House, where her family ran the restaurant for many years.
In businesses for over a hundred years, the Wenham Tea House is now operated by Henry’s Fine Foods of Beverly. But for Courtney, it is still a family affair, as she has continued to waitress and cook at the teahouse, as always, alongside her mom, sister and grandmother, while coming up with fabulous recipes in her spare time.
Courtney posted a photo of golden brown croissantes recently, and I haven’t been able to stop thinking about them. They looked caramelized and gooey, and were encrusted with walnuts. I asked her for the recipe, and was not surprised to learn this is entirely her own creation.
Luckily, for me, they’re not only delicious, but so easy to make, I had to share! Thanks to Court for letting me share her recipe, and have a Merry Christmas, everyone! Enjoy!
Courtney’s Brie, Apple, Whiskey, Walnut Crescent Rolls
2 tubes crescent rolls from pillsbury (not the big ones)
1 wedge brie, cut into bite sized pieces
4-6 apples, cored, peeled, halved
½ c. toasted chopped walnuts
¼ c. brown sugar
1 oz. whiskey (a drizzle)
4 T. butter, melted
*In a small bowl, whisk together the brown sugar, whiskey and butter. Place apples in casserole dish and sprinkle with brown sugar, whiskey and butter mixture, and cover with tin foil. Bake in preheated oven at 350 degrees for twenty minutes, or until slightly browned and bubbly.
Begin by rolling out crescent dough on lightly floured surface, (I use a wooden pastry board).
Place cut pieces of Brie down on each of the crescent roll triangles.
Place a spoonful of the apple mixture on top of the cheese, and sprinkle with toasted walnuts.
Roll the crescent up, and brush a little of the apple mixture juice on the tops of the rolls and dust with the walnuts. Bake as directed, (375 degree oven for 12-15 minutes).