Description
A decadent and elegant appetizer featuring creamy baked brie wrapped in flaky crescent roll dough, filled with sweet and spiced caramelized apples and toasted pecans, drizzled with honey for a perfect balance of flavors.
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
Main Assembly
- 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
To Serve
- Crackers or baguette slices, toasted
Instructions
- Caramelize the Apples: In a medium saucepan over medium heat, melt the butter. Add the diced apples, honey, kosher 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 allow to cool for 15 minutes.
- Toast the Pecans: Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a parchment-lined baking sheet and toast for 6 to 8 minutes until darkened and fragrant. Remove and transfer pecans to a bowl, shaking off crumbs.
- Prepare the Brie: Using a sharp knife, carefully cut the brie horizontally through the center to create two equal halves. Set the top half aside rind-side down and cut-side up.
- Assemble the Brie Filling: Spread about half a cup of the cooled caramelized apples evenly on one brie half. Sprinkle half of the toasted pecans over the apples. Place the other brie half on top, cut side down, creating a brie sandwich.
- Wrap with Crescent Dough: Unroll the crescent roll dough and pinch seams to create two large squares, repairing any holes. Center the brie sandwich on one dough square. Place the second dough square on top, aligning edges. Pleat and lift corners of the bottom dough over the top dough, sealing fully around the brie. Chill if dough gets too soft. Transfer the wrapped brie to a parchment-lined baking sheet.
- Apply Egg Wash: Brush the entire surface of the wrapped brie with the beaten egg wash. Optionally decorate with dough scraps brushed with egg wash.
- Bake the Brie: Bake at 350°F for about 25 minutes until the pastry is golden and crisp, rotating the baking sheet halfway through baking for even browning.
- Rest and Garnish: Let the baked brie rest for 10 minutes to allow the cheese to set slightly. Transfer to a serving plate, top with the remaining caramelized apples, drizzle with honey, and sprinkle the rest of the toasted pecans.
- Serve: Slice and serve warm with crackers or toasted baguette slices.
Notes
- Chilling the wrapped brie before baking can help keep the dough easier to handle and prevent leaking.
- Use cold brie straight from the refrigerator for easier slicing and assembling.
- Choose a milder brie if you prefer less intense cheese flavor.
- Substitute pecans with walnuts or almonds if desired.
- Can be prepared a few hours in advance; bake just before serving.
