Description
This elegant Baked Brie En Croute recipe features creamy brie cheese wrapped in flaky crescent roll dough, filled with caramelized Gala apples, toasted pecans, and a touch of honey and sage for a perfect balance of sweet and savory flavors. Ideal for parties or special occasions, it is served warm with crackers or toasted baguette slices for an impressive appetizer.
Ingredients
Scale
For the Caramelized Apples
- 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
For the 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
- Caramelize the Apples: In a medium saucepan, melt butter over medium heat. Add diced apples, honey, kosher salt, and ground sage. Cook, stirring occasionally, until apples soften and liquid evaporates, about 8 to 10 minutes. Remove from heat and cool for 15 minutes.
- Toast the Pecans: Preheat oven to 350°F. Spread pecans on a parchment-lined baking sheet and toast for 6 to 8 minutes until fragrant and darkened. Transfer to a bowl and shake off crumbs.
- Prepare the Brie: Use a sharp knife to slice the brie horizontally in half, creating two even halves. Place the top half rind-side down and cut-side up.
- Assemble the Brie Filling: Spread about 1/2 cup caramelized apples evenly over one brie half. Sprinkle half the toasted pecans on top. Place the other half of the brie on top, cut side down, forming a sandwich.
- Prepare the Dough Wrap: Unroll crescent roll dough and separate into two large squares by pinching seams. Patch any holes gently. Position the brie sandwich in the center of one square.
- Encase the Brie: Place second dough square on top, aligning edges. Pleat corners of the bottom dough square over the top dough to fully wrap and seal the brie. Chill dough if too soft. Transfer wrapped brie to parchment-lined baking sheet.
- Apply Egg Wash: Brush the entire wrapped brie surface with the beaten egg wash. Optionally decorate with dough scraps brushed with egg wash.
- Bake the Brie: Bake at 350°F for approximately 25 minutes, rotating baking sheet halfway, until pastry is golden and crisp.
- Rest and Serve: Let baked brie rest 10 minutes for cheese to set slightly. Transfer to serving plate, top with remaining caramelized apples, drizzle with honey, sprinkle remaining pecans, and serve with crackers or toasted baguette slices.
Notes
- Use cold brie to make slicing easier and prevent excessive melting during prep.
- Gala apples provide a nice balance of sweetness and texture; you can substitute with Fuji or Honeycrisp.
- Chilling the wrapped brie dough helps prevent tearing and makes handling easier.
- For extra decoration, use leftover dough scraps to create shapes or patterns on top.
- Letting the baked brie rest ensures the cheese doesn’t ooze excessively when sliced.
- Serve warm for best texture and flavor experience.
