Appetizers
Brie En Croute with Apples and Pecans
Description
Golden, flaky dough wrapped around warm, oozing brie with a center of butter sautéed apples, shower of toasted pecans, and drizzle of honey—if that description of Baked Brie En Croute didn’t just sell you, then its ease of prep and crowd-captivating status will!
Ingredients
- 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
- 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
- Crackers or baguette slices, toasted for serving (or just eat it with a fork)
Directions
- In a medium saucepan, melt the butter over medium heat. Add the apples, honey, salt, and sage. Cook, stirring occasionally, until the apples soften and most of the liquid has cooked away, about 8 to 10 minutes. Remove from the heat and let cool for 15 minutes.
- When ready to bake, preheat the oven to 350°F. Spread the pecans onto a parchment-lined baking sheet. Place in the oven and toast the pecans until they are darkened and fragrant (watch carefully so they do not burn!), about 6 to 8 minutes. Remove the pan from the oven and immediately transfer the pecans to a small bowl or plate. Shake any pecan dust off the paper and return it to the pan (no need to wash it), then line it with parchment paper and keep handy.
- With a sharp knife, cut the brie in half horizontally through its center. Lift off the top and set it aside with the rind-side down and the gooey, cut-side up.
- Evenly spread one of the cut sides with about 1/2 cup of the sauteed apples.
- Sprinkle with half of the pecans.
- Place the other half of the brie back on top, sliced side down so you create a bit brie sandwich.
- Unroll the crescent dough and gently separate a seam such that you have 2 large, evenly sized squares. Pinch the inner seams of each square together. If any holes form, gently pinch them closed (don't worry if there are a few small ones; you'll have another chance at them).
- Set the brie in the center of one square.
- Place the second square on top of the brie. Some of the dough will overlap.
- Lift one corner of the bottom square up and over the top, then press gently to adhere. Working in a circle, lift up the next corner, pleating as you go. Continue all the way around until the brie is fully wrapped. Pinch together any holes. If at any point, the dough becomes tricky to handle, pop it into the refrigerator for a few minutes. (At this point, you can refrigerate or freeze it to bake later). Transfer to the parchment-lined baking sheet and brush the top and sides all over with egg wash. If desired, use your dough scraps to decorate the top, then brush the scraps with egg wash (have fun with it! We'll be adding apples on top later anyway, so don't stress).
- Transfer to the parchment-lined baking sheet and brush the top and sides all over with egg wash.
- Bake the brie until the pastry is golden all over and crisp, about 25 minutes, rotating 180℉ halfway through. Let it rest for 10 minutes (it's hard to wait, but if you don't the cheese will completely run everywhere). Transfer to a serving plate. Top with the remaining apples. Drizzle with honey and sprinkle with the remaining pecans. Slice and enjoy with crackers and/or baguette slices.
