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!
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Why You’ll Love This Baked Brie en Croute Recipe
- The Most Popular Holiday Appetizer. It’s a law of social gathering that no matter what other appetizers you set out for a party, the baked brie will be the first demolished. Who can resist?!
- Ideal for Making Ahead. Fortunately for the busy host(ess), baked brie is make-ahead friendly, saving you stress on an already busy prep day (for example, I’ll make a double batch of these Brie Bites, then keep half in the freezer and bake them right before guests arrive).
- Impressive, Yet Easy. Of all the ways to serve brie, baked brie is the most show-stopping of them all. For the total W-O-W package that the holidays deserve this apple honey pecan version of brie en croute is spectacular. Putting it together, though, is a cinch—especially when you start with pre-made crescent roll dough.
5 Star Review
“This tastes as delicious as it looks! A true crowd pleaser!”— Danielle —
How to Make Baked Brie En Croute
- Brie Cheese Round. Rich and buttery, brie is the ultimate crowd-pleasing cheese. Once baked, it turns ooey-gooey and perfectly spreadable.
The rind of brie is mild and perfectly edible. While you can trim it for a cheeseboard if you like, for baked brie, leave it on to help the wheel hold together.
- Crescent Rolls Dough. Using prepared crescent roll dough makes this recipe quick and easy (it’s delicious too!).
- Honey. Naturally sweetens the brie en croute. Plus, honey tastes wonderful with apples and pecans.
- Chopped Pecans. Buttery pecans add crunch and nuttiness to the dish.
- Gala Apples. Sweet, juicy apple chunks taste scrumptious with the gooey brie cheese and crunchy pecans.
- Ground Sage. Adds earthiness and warmth to the apple mixture.
- Egg. Egg and water create an egg wash that helps the crescent roll dough become crisp on the outside.
- Make the Apples. Sauté the apples with honey and butter. Let cool.
- Prep the Nuts and Brie. Toast the pecans. Slice the brie in half horizontally.
- Top. Spread one of the brie slices with half of the apples.
- Layer on the Nuts. Add half of the pecans.
- Sandwich the Filling. Lay the other brie half on top, sliced side down.
- Prep the Dough. Unroll the dough and pinch the seams to create two large squares.
- Start Wrapping. Place the brie in the center of one of the squares.
- Cover the Brie. Drape the second square over the brie.
- Keep Wrapping. Pull the corners of the bottom square up and over the brie to wrap it.
- Bake. Brush with eggwash. Bake brie en croute for about 25 minutes at 350 degrees F, rotating 180 degrees halfway through. Let it rest for 10 minutes before serving. Serve the baked brie en croute with apples, honey, and pecans on top. ENJOY!
- To Store. Refrigerate leftovers in an airtight storage container for up to 1 day.
- To Reheat. Rewarm brie in a baking dish in the oven at 350 degrees F.
Meal Prep Tip
You can prepare this baked brie en croute up to 2 weeks in advance. Assemble the pastry with the apples and brie as directed, but do not add the egg wash. Wrap it tightly in plastic wrap, then freeze it for up to 1 month.
When you’re ready to bake, unwrap and place it (still frozen) on a parchment-lined baking sheet. Brush with the egg wash and bake at 350 degrees F until the brie is hot and the pastry is golden, about 45 to 50 minutes.
What to Serve with Baked Brie En Croute
- Baguette. Toasted or untoasted, baguette slices are always a hit with baked brie. Rosemary Olive Oil Bread or Homemade Dinner Rolls would also be delicious.
- Crackers. Another pairing that’s certain to please.
- Apple Slices. Crisp, juicy, sweet apple slices will pair perfectly with this appetizer.
- Chopped Pecans. Serve this baked brie with a few extra pecans for an added crunch.
- Apricots. Dried fruit like apricots tastes wonderful with baked brie.
- Jam. For those who enjoy a little extra sweetness, serving jam alongside the brie is ideal. Fig jam would be scrumptious!
- Pretzel Crisps. Sturdy and salty, these are a great addition or alternative to traditional crackers.
- Roasted Garlic. Sweet Roasted Garlic would be delicious with this appetizer.
- Prosciutto. Enjoy this baked brie with some sweet and salty prosciutto.
- Cocktails. Try holiday favorites like Rum Punch, Cranberry St. Germain Cocktail, or Apple Cider Cocktail, or year-round staples like White Sangria and St. Germain Cocktail.
Recommended Tools to Make this Recipe
- Pastry Brush. I like silicone because it’s easier to clean than traditional bristles.
- Saucepan. A pan that will last for decades to come!
- Sheet Pan. I love this set of sheet pans because it comes with 3 different sizes. Because who wants to wash a huge sheet pan when you only need a small one?!
Recipe Tips and Tricks
- Make Sure the Apples Aren’t Too Syrupy. Simmer them until most of the liquid has cooked off, or at least use a slotted spoon to add them to the brie so you can leave the liquid behind. It will be difficult to wrap the brie in the pastry dough if the apples are too wet.
- Watch the Pecans Closely. They can go from perfectly toasted to burnt very fast! You’ll also need to immediately transfer them to a bowl or plate because they’ll continue to darken if you leave them on the pan.
- Don’t Worry About Perfection. The goal is to wrap the brie completely in the crescent roll dough—it doesn’t have to look pretty! Because there are seams in the dough, the parts where you have to pinch it together may look a little rough, but once it’s baked and topped, no one will notice.
- Let It Rest. Nothing is more painful than burning your tongue on hot cheese (specific, I know, but it’s true!), plus if you cut into baked brie en croute too soon, it will simply ooze out all over your platter, leaving you with all croute, no brie.
Baked Brie En Croute
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- 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
- 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 (or just eat it with a fork)
- 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.
- TO MAKE AHEAD: You can prepare this baked brie en croute up to 2 weeks in advance. Assemble the pastry with the apples and brie as directed, but do not add the egg wash. Wrap it tightly in plastic wrap, then freeze it for up to 1 month. When you’re ready to bake, unwrap the pastry and place it (still frozen) on a parchment-lined baking sheet. Brush with the egg wash, and bake at 350°F until the brie is hot and the pastry is golden, about 45 to 50 minutes.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 1 day.
- TO REHEAT: Rewarm brie in a baking dish in the oven at 350°F.
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