Baked Apple Brie Puff Pastry – Red Cottage Chronicles
Searching for the perfect fall appetizer? Your search ends here with this melty, dreamy apple brie wrapped in flaky puff pastry!
This recipe is bursting with tender apples caramelized in brown sugar and butter, kissed with just the right touch of cinnamon.
In my family, apples and cheese are a classic combo that goes way back. It all started with my Nana serving her famous apple pie alongside sharp, old cheddar cheese—such a nostalgic pairing I still love today!
Honestly, this is so easy and good, I’ve whipped it up twice already in the past couple of weeks. Once for a cozy early autumn brunch and again for a family BBQ to say goodbye to summer.
Why you’ll fall in love with this apple baked brie in puff pastry
- It’s a total showstopper but super easy to make—perfect for impressing guests without stress
- The brie melts just right, blending beautifully with the sweet brown sugar apples
- You can easily tweak the filling to match your taste buds or what’s on hand
- Serve it up with crackers, fresh apple slices, or crusty baguette pieces for a crowd-pleaser
Choosing the best kind of brie for baking
Double cream brie is your go-to for this recipe—it’s a soft, creamy cheese made from cow’s milk that melts into the perfect gooey, dreamy texture. You’ll usually find it in wheels weighing between 10 to 16 ounces, which works beautifully here.
If you want to switch it up, Camembert is an option—but keep in mind it has a stronger, earthier taste and a more pronounced aroma compared to the mild, buttery flavor of brie.
Should you remove the rind from brie before baking?
Absolutely not! The white, soft rind is totally edible and actually keeps the cheese’s shape while baking. It stops the melted brie from oozing out and lets the inside stay wonderfully creamy and gooey.
Can you prep this apple brie puff pastry ahead of time?
For sure! You can make and assemble everything well before you plan to bake. Just wrap the ready-to-go pastry tightly in aluminum foil that’s been sprayed with a bit of non-stick spray, then chill it in the fridge for a few hours until you’re ready to bake.
How to make this apple brie puff pastry your own
While the classic apple and brie combo is a favorite of mine, you can switch up the filling in so many delicious ways—sweet or savory! Here are some tasty ideas to inspire you:
- Pumpkin Apple Butter for a cozy Thanksgiving twist
- Fresh raspberry jam adds a bright, fruity note
- Caramelized onions for a savory depth that’s hard to beat
- Honey drizzled over chopped figs makes for a decadent treat
- A sprinkle of brown sugar and toasted walnuts for extra crunch
- Sautéed mushrooms bring earthy flavor and richness
You can also play with the size here. I used a 450-gram wheel of brie, but if you prefer something smaller, just adjust the amount of apples, brown sugar, and butter to match. The puff pastry is easy to cut to fit whatever size you choose!
Ingredients
You’ll need apples, frozen puff pastry, brown sugar, and a 450-gram (1-pound) wheel of brie.
How to make apple baked brie in puff pastry
- Start by melting butter and brown sugar together, then toss in chopped apples to coat and caramelize.
- Place the whole wheel of brie right in the center of your puff pastry sheet.
- Carefully spoon the warm brown sugar and apple mixture over the top of the brie, spreading it toward the edges.
- Wrap the puff pastry panels around the brie, brushing each fold with egg wash to help seal things up nicely.
- Once wrapped, brush the whole pastry with egg wash, then sprinkle with coarse sugar and a dash of cinnamon for a little sparkle and flavor.
Notes
If apples aren’t your favorite, no worries! This recipe is super flexible. Feel free to swap in your preferred toppings—whether that’s flavorful jams, sweet jellies, or savory caramelized onions. Brie pairs beautifully with so many flavors, so get creative and make it your own!
Storage Tips
If you have leftovers (though unlikely!), store them in an airtight container in the refrigerator for up to 2 days. When you want to enjoy it again, reheat gently in the oven at 350°F for about 10-15 minutes to get that flaky pastry warmth and gooey cheese back.
Make-Ahead Tips
This recipe is a dream for make-ahead entertaining. Assemble the brie and apple puff pastry in the morning or even the night before. Wrap it tightly in foil with a quick spritz of non-stick spray to keep the puff pastry from sticking to the foil. Keep it refrigerated until you’re ready to bake—just add a few extra minutes onto your baking time if it’s cold from the fridge.
Variations
- Sweet: Swap out apples for pears or mix in dried cranberries or chopped dates for a festive twist.
- Savory: Mix in fresh herbs like thyme or rosemary with your caramelized onions or mushrooms for a rich, earthy flavor.
- Nutty: Add chopped toasted pecans or walnuts to the apple mixture for extra crunch and depth.
Serving Suggestions
This baked brie goes beautifully with simple sides. Think crisp apple slices, crunchy crackers, or fresh baguette rounds. You might also set up a cheese board with cured meats, olives, and nuts to turn it into a full appetizer spread. And don’t forget a glass of chilled white wine or sparkling cider—perfection!
Recipe FAQs
- Can I use homemade puff pastry? Absolutely! Homemade puff pastry will work wonderfully, just roll it out to fit your brie wheel.
- What if I don’t have an egg for the wash? No problem. You can brush the pastry with a little milk or cream instead to get a nice golden finish.
- Can I freeze this before or after baking? It’s best frozen before baking. Wrap tightly and freeze, then bake straight from frozen adding some extra baking time. After baking, leftovers freeze okay but the pastry might lose crispness.
- Are all apples good for this recipe? I recommend tart or semi-sweet apples like Granny Smith, Macintosh, or Honeycrisp because they hold up well and balance the rich brie.
- My brie leaked while baking. What did I do wrong? Try to keep the rind on, and make sure you seal the puff pastry well with egg wash to prevent leaks. Also, don’t pierce the cheese or pastry before baking.
A delicious fall appetizer featuring a wheel of double cream brie topped with caramelized apples in brown sugar and cinnamon, wrapped in flaky puff pastry and baked to golden perfection.
- Total Time: 45-50 minutes
- Yield: 6-8 servings 1x
Ingredients
- 1 sheet frozen puff pastry, thawed in the refrigerator
- 450 gram (16 ounce) wheel of double cream brie
- 3–4 medium apples (Granny Smith, Macintosh, or Honeycrisp), chopped into small pieces
- 1 tablespoon butter
- Just under 1/2 cup dark brown sugar
- Cinnamon, to taste
- Egg wash (1 egg beaten with 1 tablespoon water)
- Coarse sugar (optional, for sprinkling)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet or cast iron skillet with parchment paper for easy cleanup.
- In a small skillet, melt butter and brown sugar over medium heat. Add a pinch of cinnamon if you like. Toss in the chopped apples and stir to coat them well. Cook, stirring often, until the apples are just tender—easy to pierce with a fork but not mushy.
- On a lightly floured surface, unroll the puff pastry sheet and place the wheel of brie right in the center.
- Spoon the warm apple and brown sugar mixture over the top of the brie, spreading it out toward the edges but not over the sides.
- Carefully wrap the puff pastry around the brie, working one side at a time. Brush the edge of each section with egg wash before folding it up and pressing gently to seal. Once wrapped, brush the whole pastry—top and sides—with egg wash. Sprinkle with coarse sugar and cinnamon for a little sparkle and extra flavor.
- Bake for 30 to 35 minutes, or until the pastry is a deep golden brown. Remove it from the oven and let it cool for 5 to 10 minutes—this is key so the cheese stays gooey but you don’t burn your mouth!
- Serve with sliced apples or your favorite crackers. Cut into the pastry to release the melted cheese, or slice into wedges. Enjoy every luscious bite!
Notes
Use double cream brie for the best melting and creamy texture; Camembert is an alternative but has a stronger flavor and aroma., Do not remove the rind from the brie before baking; it keeps the cheese contained and creamy inside the pastry., This dish can be prepped ahead; assemble and tightly wrap in aluminum foil sprayed with non-stick spray, then chill until baking., Variations include adding pumpkin apple butter, raspberry jam, caramelized onions, honey with chopped figs, brown sugar with toasted walnuts, or sautéed mushrooms to the filling., Leftovers store well in an airtight container in the fridge for up to 2 days; reheat gently in the oven at 350°F for 10-15 minutes to restore warmth and gooeyness., For a make-ahead option, refrigerate the assembled pastry and add extra baking time if baked directly from the fridge., Sweet variations: use pears or add dried cranberries or chopped dates., Savory variations: add fresh herbs like thyme or rosemary with caramelized onions or mushrooms., Nutty variations: add chopped toasted pecans or walnuts to the apple mixture., Serving suggestions include crisp apple slices, crunchy crackers, fresh baguette rounds, or a full cheese board with cured meats, olives, and nuts paired with chilled white wine or sparkling cider.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Appetizer
- Cuisine: American/Fall-inspired
Nutrition
- Serving Size: One slice (varies depending on slicing)
- Calories: Approximately 350-400 calories per serving (estimate based on ingredients)
- Fat: Approximately 25-30 grams per serving
- Carbohydrates: Approximately 30-35 grams per serving
- Protein: Approximately 10-12 grams per serving
