Description
This elegant Baked Brie En Croute features a warm, melty brie cheese sandwich wrapped in flaky crescent roll dough, complemented by caramelized apples, toasted pecans, and a drizzle of honey. Perfect as a sophisticated appetizer or party snack, it balances sweet and savory flavors with a crisp, golden crust.
Ingredients
Scale
Apple Filling
- 1 tablespoon unsalted butter
- 2 medium Gala apples, peeled and cut into 1/2-inch dice
- 1 tablespoon raw honey, plus additional for drizzling
- ¼ teaspoon kosher salt
- Pinch ground sage
Brie and Dough
- 1 (8-ounce) brie cheese round, cold from the refrigerator
- 1 (8-ounce) can crescent roll dough
- 1 large egg beaten with 2 teaspoons water (egg wash)
- â…“ cup roughly chopped pecans
- Crackers or baguette slices, toasted (for serving)
Instructions
- Prepare the apple filling: In a medium saucepan over medium heat, melt the butter. Add diced apples, honey, kosher salt, and ground sage. Cook, stirring occasionally, until apples soften and most liquid evaporates, about 8 to 10 minutes. Remove from heat and let cool for 15 minutes.
- Toast the pecans: Preheat the oven to 350°F (175°C). Spread pecans on a parchment-lined baking sheet and toast for 6 to 8 minutes until darkened and fragrant. Remove from oven and transfer pecans to a small bowl, shaking off any dust.
- Slice the brie: Using a sharp knife, cut the brie horizontally through the center to create two halves. Set the top half aside, rind-side down and cut side up.
- Assemble the brie sandwich: Spread about 1/2 cup of the caramelized apples evenly on one brie half. Sprinkle half of the toasted pecans on top. Place the other brie half on top, cut side down, forming a sandwich.
- Prepare the dough: Unroll the crescent roll dough and separate into two large squares by pinching seams together. Repair any holes by gently pinching. Place the brie sandwich in the center of one dough square.
- Wrap the brie: Place the second dough square on top aligning edges. Lift and pleat corners of bottom dough square over the top dough, working around until brie is fully wrapped and sealed. Chill in refrigerator if dough becomes difficult to handle. Transfer wrapped brie to parchment-lined baking sheet.
- Apply egg wash and decorate: Brush entire surface of wrapped brie with beaten egg wash. Optionally use dough scraps to create decorations, brushing those with egg wash as well.
- Bake: Bake at 350°F (175°C) for about 25 minutes until the pastry is golden and crisp. Rotate baking sheet halfway through baking for even browning.
- Rest and serve: Let baked brie rest for 10 minutes to allow cheese to set slightly. Transfer to serving plate, top with remaining caramelized apples, drizzle with honey, and sprinkle remaining pecans. Slice and serve with crackers or toasted baguette slices.
Notes
- Using cold brie ensures easier slicing and less sticking to the dough.
- Allowing the wrapped brie to rest after baking helps the cheese set and prevents spilling when sliced.
- Choose sweet apples like Gala for a balanced sweet flavor; other sweet apples like Fuji or Honeycrisp work as well.
- Egg wash creates a beautiful shiny golden crust; don’t skip this step.
- Make the topping decorations with dough scraps for an elegant presentation.
- Serve warm for best flavor and melty texture.
