You, Me And Apple Baked Brie


A staple cheese at any charcuterie party is the classic, anything-but-basic brie. The soft cow’s milk cheese is named after a region in France and can be presented in so many ways. But a favorite for fall seems to be baked and extra gooey brie with crackers and fresh fruit like figs, grapes or apple slices on the side for dipping.

If you want to go the simple route, place the brie on a sheet pan and drizzle with honey for a touch of sweetness. Bake for 5 to 7 minutes, or until it starts to ooze.

For an above average baked brie, pile it high with fruit and wrap it up in puff pastry. If you don’t want to use puff pastry, Pillsbury crescent rolls work just as well and add to the flaky, buttery taste of this snack.

Want more fall flavor? Try adding cranberries, pecans, pistachios, cinnamon, maple syrup or caramel to your brie for some sweetness, or enjoy a savory version with mushrooms and caramelized onions.

Apple Baked Brie in Puff Pastry

Serves 10 to 12

1 sheet puff pastry, thawed (or crescent rolls)
All-purpose flour, for rolling
1 round brie cheese (8 to 12 ounces, 5- to 7-inch diameter)
1 large egg, beaten
1 apple, chopped
Baguette slices or crackers, to serve

1 Preheat oven to 400 degrees Farenheit. Place an oven rack in the middle position. Line a baking sheet with parchment and set aside.

2 Dust your counter with a small amount of flour and roll out the puff pastry until it measures roughly 11 inches by 11 inches.

3 Cook chopped apples with butter over low heat until soft and warmed through. Scoop on top of the brie and place in the middle of the pastry.

4 Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.

5 Transfer the wrapped brie to the baking sheet and brush with a beaten egg.

6 Bake until golden-brown, about 35 to 40 minutes.

7 Allow to cool 5 to 10 minutes before transferring to a serving platter or cheese board. Serve warm with crackers and fruit.

Recipe courtesy of The Kitchn and Emma Christensen


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