Apple Topped Baked Brie en Croute
This delicious, magazine-worthy Apple Topped Baked Brie en Croute is perfect for any gathering. Everyone will love this appetizer!
An Apple Baked Brie is wonderful for autumn entertaining. Beautiful as an appetizer or even as part of a cheese course for dessert!
Apple Topped Baked Brie en Croute
I made this impressive apple baked brie years ago for a parents’ gathering when Nick, now in college, was in elementary school. I found the basic idea on the Williams-Sonoma website, added a little cinnamon to the apple, and left them in slices for a prettier presentation. Then I fluted the puff pastry to resemble a beggar’s purse instead of a more traditional, totally enclosed brie en croute.
If you love baked Brie, check out my delicious Raspberry Baked Brie, too!
How to Make Baked Brie
I included a photo of the prebaked brie…so you can see how I folded the pastry. I used some baking twine to hold it together as I wanted to make sure the melted brie stayed encased in the shell.
You can also wrap the Brie in a more traditional manner. Place the Brie on a sheet of defrosted puff pastry, slice off the top rind if desired, add the toppings and fold the puff pastry over the top of the Brie. Trim the excess and use some egg wash as glue.
My facebook friends went nuts when I shared the top Instagram photo…this would be perfect for any holiday gathering…and quite a show stopper!
Tip of the day: You’ll get the best “puff” if your puff pastry is COLD and the oven is HOT. If your pastry gets warm/soft from handling it, just pop it in the fridge to chill it before baking.
- 1 tablespoon butter
- 2 Golden Delicious apples, peeled, cored and cut into ½-inch slices
- ¼ cup sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cardamom
- 1 8-ounce round Brie, cold
- 10-inch round of puff pastry dough
- 1 egg
- 1 tablespoon water
- Food safe twine, optional
- Crackers, for serving
- Melt butter in saute pan. Add the apples and cook, stirring occasionally, until the apples are almost tender.
- Add the sugar, cinnamon, and cardamom, and cook till the sugar is dissolved. Allow apples to cool to room temperature.
- Preheat oven to 375º. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll puff pastry round to ¼ inch thickness (mine was pretty much there right out of the package). Cut the cheese in half horizontally...and place one half, cut side up on the middle of the puff pastry. Top with half the apples. Set the other half, cut side down, over the apples, and arrange the remaining apples in a decorative spiral on top.
- Fold and pleat the dough up the sides of the cheese. Secure with a piece of twine if needed. You may also fold the puff pastry over the top of the cheese if desired.
- Mix egg and water and brush egg wash over the pastry surface.
- Bake till pastry is golden, about 40-45 minutes. Let rest for 5 minutes before removing to a serving dish. Serve with crackers.
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Amount Per Serving: Calories: 315Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 329mgCarbohydrates: 29gFiber: 2gSugar: 11gProtein: 8g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.