Sorry for the radio silence, but we’ve had drippy noses and clingy teething toddlers around here since Saturday, and momma is TIRED.
Just so I know, do they lace the organic milk with rhinovirus at daycare?
Asking for a friend.
Anyways, I realize it’s sort of late in the game for a Thanksgiving recipe, but you were already making baked brie anyway, right?
And you already have apples around, I’m sure, so this isn’t really going to be too much of a burden to add your menu.
I make baked brie at every celebration I’ve ever hosted because it is always a crowd pleaser and it is so secretly easy while feeling so fancy!!
I mean, there’s puff pastry and brie involved, both of which are French, which makes them instant haute couture.
This recipe has you bake the brie with a smear of apple butter on top and then make some butter maple-roasted apples to garnish your ooey gooey melty brie bites.
I can’t personally take credit for the idea (it’s all Tieghan!) but I do recommend you add this to your holiday celebrations!! Even on this super short notice.
- 2 honeycrisp or pink lady apples, peeled, cored, and thinly sliced
- ¼ cup unsalted butter, cut into small cubes
- 3 tbsp maple syrup
- 1 sheet frozen puff pastry, thawed
- 6-8 oz wheel of brie
- ¼ cup apple butter
- 1 large egg, beaten
- demerara sugar, for sprinkling
- Heat oven to 425F.
- Combine the apples, butter, and maple syrup in a baking dish and bake for 25-30 minutes, or until the apples are soft and the sauce is slightly thickened, stirring once halfway through.
- Meanwhile, place the puff pastry on a parchment-lined baking sheet. Remove the rind from the top of the brie and then place the brie wheel in the center of the puff pastry. Spread the apple butter over the top of the brie, then fold the edges up the puff pastry over the sides and onto the top of the brie. Brush the pastry with the egg and sprinkle with the demerara sugar. Bake until deep golden brown, about 20-30 minutes.
- Serve with the apples to spoon over the brie.