Description
This Baked Brie En Croute recipe features creamy brie cheese layered with sweet, sautéed apples and crunchy pecans, all wrapped in flaky crescent roll dough and baked to golden perfection. Perfect for a crowd-pleasing appetizer, it pairs beautifully with crackers or toasted baguette slices for a delightful balance of flavors and textures.
Ingredients
Units
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
- 1/4 teaspoon kosher salt
- Pinch ground sage
Main Ingredients
- 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)
- 1/3 cup roughly chopped pecans
Serving
- Crackers or baguette slices, toasted
Instructions
- Prepare the apple filling: In a medium saucepan, melt the butter over medium heat. Add the diced apples, honey, salt, and ground sage. Cook, stirring occasionally, until the apples soften and most of the 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. Spread the pecans on a parchment-lined baking sheet and toast them in the oven for 6 to 8 minutes until darkened and fragrant. Remove from the oven and transfer the pecans to a small bowl, shaking off any dust from the baking sheet.
- Slice the brie: Use a sharp knife to cut the brie horizontally through the center, creating 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 sautéed apples evenly on one of the brie halves. Sprinkle with half of the toasted pecans. Place the other half of the brie on top, cut side down, to form a sandwich.
- Prepare the dough: Unroll the crescent roll dough and separate it into two large squares by pinching the seams together. Repair any holes by gently pinching. Place the brie sandwich in the center of one square.
- Wrap the brie: Place the second dough square on top, aligning edges. Lift and pleat the corners of the bottom dough square over the top dough, working around until the brie is fully wrapped and sealed. Chill in the refrigerator if the dough becomes difficult to handle. Transfer the wrapped brie to the parchment-lined baking sheet.
- Apply egg wash and decorate: Brush the entire surface of the wrapped brie with the beaten egg wash. Optionally, use dough scraps to create decorations, brushing those with egg wash as well.
- Bake: Bake at 350°F for about 25 minutes until the pastry is golden and crisp, rotating the baking sheet halfway through for even browning.
- Rest and serve: Let the baked brie rest for 10 minutes to allow the cheese to set slightly. Transfer to a serving plate, top with the remaining sautéed apples, drizzle with honey, and sprinkle with the remaining pecans. Slice and serve with crackers or toasted baguette slices.
Notes
- Refrigerate the wrapped brie before baking if you want to prepare ahead of time or need to pause the process.
- Watch pecans carefully when toasting to prevent burning; they can go from toasted to burnt quickly.
- If the dough tears or has holes, pinch them closed well to prevent cheese leakage.
- Letting the baked brie rest before slicing prevents the cheese from oozing out excessively.
- Gala apples are recommended for sweetness and texture, but other firm apples can be used.
- Use parchment paper on the baking sheet to avoid sticking and for easy cleanup.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 280
- Sugar: 7g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
