Apples-and-Honey-Baked Brie

I’m always trying to step up my apples-and-honey game. While a basic platter for dipping to sweeten the Jewish New Year is nice, I’m going more of the route of giant apples and honey cheese boards or savory-leaning tartes Tatin. This baked Brie is my latest, and most popular, Rosh Hashanah creation. It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo. But when baked, the combo of textures matched with the flavors of apples and honey fusing with gooey Brie never fails to please a crowd, and by crowd I mean my family of hungry vultures. You can keep things simple as is or add to this recipe as you please, tossing in some minced rosemary with the apples or swapping in hot honey for a little kick. Serve slices with a knife and fork or just throw it on the table with tons of crackers and crusty bread for scooping. I’m a big believer in reducing any stress in entertaining, especially around the holidays, so please don’t take your appetizers (or yourself) too seriously. Just enjoy the new year, and this new way to sweeten it!