Description
This Baked Brie En Croute recipe features a delicious wheel of brie cheese layered with honey-sauteed apples and toasted pecans, all wrapped in flaky crescent roll dough and baked to golden perfection. It’s an elegant and comforting appetizer perfect for gatherings, served with crackers or baguette slices for a delightful sweet and savory bite.
Ingredients
Scale
Fruit 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
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 to create an egg wash
- ⅓ cup roughly chopped pecans
Serving
- Crackers or baguette slices, toasted for serving (or just eat it with a fork)
Instructions
- Prepare the Apple Filling: In a medium saucepan, melt the butter over medium heat. Add the diced apples, raw honey, kosher salt, and a pinch of ground sage. Cook while stirring occasionally until the apples are softened and most of the liquid has evaporated, about 8 to 10 minutes. Remove from heat and let cool for 15 minutes.
- Toast the Pecans: Preheat your oven to 350°F. Spread the chopped pecans on a parchment-lined baking sheet. Toast in the oven until darkened and fragrant, approximately 6 to 8 minutes, watching carefully to avoid burning. Remove and transfer pecans to a bowl, then reuse the baking sheet lined with parchment paper for the next steps.
- Cut the Brie: Using a sharp knife, slice the brie horizontally through its center to create two even layers. Place the top half rind-side down and cut side up on a plate.
- Assemble the Cheese Sandwich: Evenly spread about 1/2 cup of the sautéed apple mixture on one brie half. Sprinkle half of the toasted pecans over the apples. Place the other half of the brie on top, cut side down, forming a brie sandwich.
- Prepare the Crescent Dough: Unroll the crescent dough and gently separate along the seams to create two large squares. Pinch the seams together to seal and close any holes.
- Wrap the Brie in Dough: Place the brie sandwich in the center of one dough square. Position the second square on top, overlapping the edges. Starting at one corner, lift and fold the bottom square’s corners up and over the top, pleating as you go to enclose the brie completely. Pinch the dough holes closed. If the dough becomes difficult to handle, chill it in the refrigerator briefly.
- Apply Egg Wash and Decorate: Transfer the wrapped brie to the parchment-lined baking sheet. Brush the entire surface with the beaten egg wash. Use any leftover dough to decorate the top if desired, brushing decorations with egg wash as well.
- Bake: Bake in the 350°F oven for about 25 minutes, or until the pastry is golden brown and crisp, rotating the baking sheet 180 degrees halfway through baking for even coloring.
- Rest and Serve: Allow the baked brie to rest for 10 minutes to prevent the cheese from leaking out. Transfer to a serving plate, top with the remaining sautéed apples, drizzle with honey, and sprinkle with the remaining pecans. Serve warm with crackers or toasted baguette slices.
Notes
- Make sure the brie is cold to make slicing easier and to help keep its shape during assembly.
- If the crescent dough becomes sticky or difficult to work with, chilling for a few minutes in the refrigerator can help.
- Watch the pecans closely while toasting to prevent them from burning quickly.
- Letting the baked brie rest before serving ensures the cheese stays inside the pastry.
- Use raw honey for a more robust flavor in the apple filling and drizzle.
- For a nut-free version, omit pecans and consider adding dried cranberries or additional herbs.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of recipe)
- Calories: 330
- Sugar: 8g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg
