Apple Baked Brie Pastry

This apple baked brie pastry recipe transforms a simple wheel of brie into an impressive appetizer that feels both elegant and approachable. The combination of buttery puff pastry, melty cheese, and caramelized apples creates a perfect balance of textures and flavors for any gathering.

I first made this baked brie for a holiday party several years ago, and the entire wheel disappeared within minutes. Now it's my signature appetizer that friends specifically request whenever we host dinner parties or game nights.

Ingredients

• Honeycrisp apples: The firm texture and sweet-tart flavor make these perfect for roasting. Look for apples that feel heavy for their size with unblemished skin.
• Puff pastry: The store-bought frozen variety works beautifully here. Splurge on all-butter puff pastry if available for the richest flavor.
• Wheel of brie: Choose a medium-sized wheel around 8 ounces. A younger brie with a milder flavor works well since it will be paired with sweet components.
• Apple butter or fig preserves: These add a concentrated flavor base that enhances the fresh apples. Select a high-quality preserve without excessive added sugar.
• Salted butter: The slight salt content balances the sweetness of the apples and maple syrup.
• Maple syrup: Use pure maple syrup rather than pancake syrup for the best caramelization and flavor.
• Egg: Creates that gorgeous golden brown exterior when brushed on the pastry.
• Coarse sugar: Adds a delightful crunch and sparkle to the finished pastry.
• Fresh thyme: The herbaceous notes cut through the richness and add visual appeal.

How To Make Apple Baked Brie Pastry

Prepare the oven:

Set your oven to 425°F and gather all ingredients. Allow the puff pastry to thaw according to package instructions until it's pliable but still cool to the touch.

Caramelize the apples:

Core and slice the apples into thin wedges approximately ¼ inch thick. Combine them with butter and maple syrup in a shallow baking dish, tossing until evenly coated. Roast for 25 minutes until the apples turn golden brown on the edges and become tender but not mushy.

Prepare the brie:

While the apples roast, unroll the puff pastry onto a parchment-lined baking sheet. Center the brie wheel on the pastry. Using a sharp knife, carefully remove just the top rind of the brie to allow for maximum meltiness, leaving the sides intact to contain the cheese.

Add the flavor enhancer:

Spread a generous layer of apple butter or fig preserves over the exposed cheese surface. This creates a flavor foundation that will meld beautifully with the warm brie.

Wrap the pastry:

Working one corner at a time, gently fold the pastry over the brie, overlapping where necessary to fully enclose the cheese. Press seams together lightly to seal. For an extra decorative touch, cut small shapes from pastry scraps to decorate the top.

Apply the egg wash:

Thoroughly beat one egg in a small bowl until smooth. Using a pastry brush, apply a thin, even coating over all exposed pastry surfaces. This creates that beautiful golden color and helps adhere the coarse sugar.

Bake to golden perfection:

Place the wrapped brie in the oven and bake for 20-25 minutes. Look for deep golden brown color and slight puffing of the pastry. The brie inside should feel soft when gently pressed.

Finish with toppings:

Remove from oven and transfer to a serving platter. Spoon the warm caramelized apples generously over the top, allowing some to cascade down the sides. Garnish with fresh thyme sprigs for color and aroma.

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I became obsessed with perfecting this recipe after trying something similar at a vineyard in Northern California. The cheese monger there taught me the trick of only removing the top rind, which prevents the cheese from completely oozing out during baking while still allowing for that gorgeous melty texture when cut open.

Make Ahead Tips

This pastry-wrapped brie can be fully assembled up to one day before serving. Simply wrap the prepared but unbaked pastry package tightly with plastic wrap and refrigerate. The apples can also be roasted ahead of time and stored separately. When ready to serve, brush with egg wash just before baking, and add about 5 extra minutes to the baking time since you're starting with cold ingredients.

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Serving Suggestions

This baked brie pastry shines as part of a larger grazing board or charcuterie spread. Arrange sliced baguette, assorted crackers, and fresh fruit around the warm pastry. For a more substantial offering, include prosciutto, marcona almonds, and additional preserves. The contrast between the warm, melty brie and cool accompaniments creates a wonderful textural experience. Serve within 15 minutes of baking for the optimal gooey cheese pull that will impress your guests.

Seasonal Variations

While this recipe features autumn-inspired flavors, you can easily adapt it throughout the year. In summer, substitute fresh berries and honey for the apples and maple syrup. For winter gatherings, try pears poached in red wine with a sprinkle of cinnamon. Spring calls for a topping of roasted asparagus tips and lemon zest for a savory variation. The versatile puff pastry and creamy brie provide the perfect canvas for seasonal creativity.

Frequently Asked Questions

→ What type of apples should I use?

Honeycrisp apples are recommended as they provide the perfect balance of sweetness and tartness, but you can substitute with Gala or Fuji apples for a similar flavor profile.

→ Do I need to thaw the puff pastry?

Yes, thaw the frozen puff pastry according to the package instructions before using it to wrap the brie.

→ Can I make this in advance?

Yes, you can assemble the pastry and refrigerate it for a few hours before baking. Add the egg wash right before placing it in the oven.

→ What can I serve with this dish?

Serve it with crackers, sliced baguette, or fresh fruit such as grapes or pear slices for a balanced appetizer spread.

→ Can I use a different type of cheese?

While brie is ideal for its creaminess and melting properties, you can substitute with Camembert or a similar soft cheese.

→ How do I prevent the pastry from becoming soggy?

Make sure to use a parchment-lined baking sheet and avoid overfilling the pastry. Properly sealing the edges around the brie prevents leaks during baking.