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This golden puff pastry brie with sweet maple-glazed apples turns a simple cheese into a knockout starter combining velvety, rich brie with honey-sweet baked apples and crisp buttery crust. I first tried something like this at a friend's holiday bash years back and tweaked my own version by tossing in fresh thyme leaves which really brings out all the flavors with a light herbal touch.
When I made this for my sister's pre-wedding celebration, it was gobbled up in seconds flat. These days my family expects it whenever we get together, and I've passed the instructions along to so many buddies who couldn't believe how easy yet fancy it turned out.
Ingredients
- Honeycrisp apples: they stay firm and sweet when cooked grab ones that feel heavy and don't have soft spots
- Frozen puff pastry: your shortcut to that amazing flaky outer layer try to find the all-butter kind for extra yumminess
- Wheel of brie cheese: go for one that's not too soft or too hard let it sit out a bit before you wrap it up
- Apple butter or fig preserves: gives that extra punch of fruit flavor you can use store-bought or homemade
- Salted butter: helps make those apples turn golden and delicious fancy butter with less water works even better
- Maple syrup: always pick real maple syrup instead of the breakfast stuff it makes all the difference when it bubbles and thickens
- Fresh thyme: cuts through the richness with its fresh flavor pull the tiny leaves off the stems before you sprinkle them
How To Make Pastry Wrapped Apple Baked Brie
- Warm Up The Oven:
- Get your oven nice and hot at 425°F while you work on everything else. This toasty temperature makes sure your pastry gets all puffy and golden brown.
- Cook The Apples:
- Throw your apple slices into a baking dish with butter and maple syrup. Let them roast for about 25 minutes so they get super soft and the sugars turn all brown and sticky. Give them a quick stir halfway so they cook evenly.
- Fix Up The Cheese:
- Put your thawed pastry sheet on some parchment and place the brie right in the middle. Just cut off the top rind but leave the sides so the cheese stays together when it melts. Spread your fruit preserves right on top of the exposed cheese.
- Bundle It Up:
- Fold the pastry corners over the cheese to make a nice little package. Make sure there aren't any openings where cheese might escape during baking. Brush with beaten egg to make it shiny and help seal the edges. Sprinkle some chunky sugar on top for extra crunch and sweetness.
- Bake It Right:
- Keep an eye on it for the 20-25 minutes it's in the oven. You want that deep golden color that tells you the pastry is done and the cheese inside is all gooey and perfect. If the top gets too dark too fast, just cover it loosely with some foil.
- Dress It Up:
- Once it's done, spoon those warm maple apples over the top so it looks amazing. Scatter some fresh thyme leaves for a pop of color and fresh flavor. Serve it right away while the cheese is still warm and runny.
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The first time I brought this to a dinner at my place, my usually quiet father-in-law actually asked how I made it. Now he whips it up for his golf buddies where it's gotten pretty famous. His trick, he always says, is buying really good brie and being generous with the maple syrup.
Serving Suggestions
This gooey brie goes great with all kinds of crackers, thin slices of toasted bread, and chunks of fresh fruit. Want to make it extra special? Sip on a cool glass of Sauvignon Blanc or light Pinot Noir that works well with the rich cheese. I like to set everything out on a big wooden board with some grape bunches, pear slices, and a few toasted walnuts so everyone can build their own perfect mouthful.
Storage Tips
It's best right after baking, but you can keep any leftovers in the fridge in a sealed container for up to 3 days. To warm it back up, stick it in a 350°F oven for about 10 minutes until it's heated through. The pastry won't be as crispy as when it was fresh, but the flavors actually get better overnight. I think the apple taste gets stronger the next day, which makes leftovers really tasty with morning coffee.
Seasonal Variations
Fall Edition Try mixing in a handful of fresh cranberries with the apples for a tangy kick and pretty red color. Springtime Twist Swap out apples for strawberries and use honey instead of maple syrup for something lighter. Summer Version Add some sliced peaches to the apple mix and top with fresh basil leaves instead of thyme.
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Frequently Asked Questions
- → What kind of apples work best?
Sure! Swap Honeycrisp for other firm sweet-tart ones like Fuji or Gala. They’ll do fine!
- → Can I prep this ahead?
You can assemble the pastry-wrapped brie a few hours early and chill it. Bake it fresh just before serving.
- → Any substitutes for apple butter?
If you’re out of apple butter, fig preserves, apricot jam, or a drizzle of honey works great too!
- → How should I save leftovers?
Wrap the leftover baked brie snugly in plastic and keep it in the fridge. Warm it in a low oven to crisp it up again.
- → What goes well with this?
Try pairing it with crackers, crostini, or sliced fruits like pears or grapes for an amazing spread.