Description
This delicious Cinnamon Apple Baked Brie in Puff Pastry is a perfect appetizer combining warm, gooey brie cheese with a spiced cinnamon apple filling wrapped in flaky puff pastry. It offers a beautiful blend of sweet and savory flavors, enhanced by crunchy nuts and a touch of maple syrup glaze, making it an ideal appetizer for any gathering or special occasion.
Ingredients
Scale
Cinnamon Apple Sauce Filling
- 2 Tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- pinch salt
- 2 apples (Fuji, Honeycrisp, or Gala recommended)
Puff Pastry
- 1 sheet puff pastry
- 8 ounces brie cheese wheel
- 1/4 cup chopped pecans or walnuts
- 1 Tablespoon maple syrup
- 1/2 Tablespoon raw sugar (or regular granulated sugar)
Instructions
- Make the Cinnamon Apple Sauce Filling: Melt the butter in a large skillet over medium heat. Add the brown sugar, ground cinnamon, and a pinch of salt to the melted butter and stir until dissolved. While heating, peel, core, and dice the apples into approximately 1/2 inch chunks. Bring the mixture to a simmer and add the chopped apples. Cover the skillet, reduce the heat to medium-low, and let it simmer for 10 minutes. Remove the lid and continue cooking for another 10 minutes until the apples are tender and the sauce thickens slightly. Set aside.
- Preheat the Oven: Preheat your oven to 350°F for a lighter bake or 400°F for a darker golden pastry. The recommended temperature is 350°F.
- Prepare the Brie and Puff Pastry: Cut the brie wheel in half lengthwise, leaving the rind intact to help hold the cheese together. Roll out the puff pastry on a silicone baking mat or parchment paper to an 11 by 11-inch square. Place the puff pastry on a baking sheet lined with parchment or the silicone mat.
- Assemble the Brie: Place one half of the brie wheel in the center of the puff pastry, rind side down with the cut side facing up. Spoon the cinnamon apple filling onto the cut side of the brie, adding minimal sauce to avoid excess moisture. Sprinkle the chopped pecans or walnuts over the apple mixture. Place the remaining half of the brie wheel on top, cut side down and rind side up.
- Wrap the Brie: Pull one corner of the puff pastry up and over the brie, pressing gently against the cheese. Using a basting brush, apply some apple sauce from the filling onto the folded pastry to help pieces stick. Continue pulling each edge of the puff pastry up and brushing it with apple sauce all the way around. Remove any excess dough gathered at the top.
- Decorate and Glaze: Optionally, use small cookie cutters or dough cutters to create shapes from the excess dough and attach these to the top with a little apple sauce. Brush the entire pastry surface with maple syrup, then sprinkle raw sugar evenly over the top to add texture and golden color.
- Bake: Bake the assembled brie in the preheated oven for 25 to 30 minutes until the puff pastry is golden brown and fully cooked. Keep an eye on it to prevent over-browning, especially if baking at the higher temperature.
- Serve: Remove from the oven and serve immediately with crostini bread slices, apple wedges, or crackers for a delightful appetizer experience.
Notes
- Use crisp, mildly sweet apples like Fuji, Honeycrisp, or Gala for the best flavor balance.
- This appetizer serves 8 but stretches further if complemented by other dishes.
- Monitor the puff pastry during baking to avoid over-darkening, especially at 400°F.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of whole)
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
