3 thin slices of crispy apple (Fuji apples have been good this year)
2 ounces brie, cut into slices to fit the croissant (best texture at room temperature)
2-4 Tablespoons Triple Cranberry Sauce (tastes best at room temperature)
Cut croissant almost all the way in half to form a sandwich pocket large enough to hold
Layer apples slices on croissant and top with sliced brie.
Spoon on cranberry sauce.
Close croissant and eat. There won’t be leftovers.
It can get messy, so be sure eat over your plate (or the sink) and don’t wear white!