Description
This Baked Brie En Croute recipe features a warm, creamy brie cheese center layered with honey-sauteed apples and toasted pecans, all wrapped in flaky crescent roll dough. Perfect as an elegant appetizer or party snack, it combines sweet and savory flavors with a crisp golden pastry crust for a delightful treat.
Ingredients
Apple Mixture
- 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
- 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
- 1/3 cup roughly chopped pecans
- Crackers or baguette slices, toasted (for serving)
Instructions
- Sauté Apples: In a medium saucepan, melt the butter over medium heat. Add the diced apples, honey, kosher salt, and ground sage. Cook, stirring occasionally, until the apples soften and most of the liquid has evaporated, about 8 to 10 minutes. Remove from heat and let cool for 15 minutes.
- Toast Pecans: Preheat the oven to 350°F. Spread the chopped pecans on a parchment-lined baking sheet. Toast in the oven for 6 to 8 minutes, until darkened and fragrant. Remove immediately to a bowl to prevent over-toasting.
- Prepare Brie: Using a sharp knife, carefully cut the brie horizontally through the center. Lift the top half off and set aside with rind-side down and cut side up.
- Layer Filling: Spread about 1/2 cup of the sautéed apples evenly over one cut side of the brie. Sprinkle half of the toasted pecans evenly on top. Place the other half of the brie back on top, cut side down, to form a brie sandwich.
- Prepare Dough: Unroll crescent dough and separate along the seams to make two large, even squares. Pinch the seams together to close any gaps or holes, ensuring a uniform surface.
- Assemble Brie in Dough: Place the brie sandwich in the center of one dough square. Place the second dough square over the brie, overlapping slightly.
- Wrap and Seal: Starting from one corner of the bottom square, lift and fold the dough over the top, pleating gently and continuing around to fully enclose the brie. Pinch to seal any openings. Chill briefly in the fridge if dough becomes difficult to handle.
- Apply Egg Wash: Transfer the wrapped brie to the parchment-lined baking sheet. Brush the entire surface with the beaten egg wash. Optionally, decorate the top with dough scraps and brush them with egg wash.
- Bake: Bake in the preheated 350°F oven until the pastry is golden brown and crisp, approximately 25 minutes. Rotate the baking sheet halfway through for even baking.
- 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 additional honey, and sprinkle with remaining pecans. Serve warm with crackers or toasted baguette slices.
Notes
- Keep the brie cold before assembling to help maintain shape during baking.
- Watch pecans carefully while toasting to avoid burning.
- You can refrigerate or freeze the wrapped brie before baking for convenience.
- Letting the baked brie rest prevents the cheese from oozing out too quickly when cut.
- Use a good quality crescent roll dough for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
