Sounds fancy, doesn’t it?  Believe me, this is one of the easiest and most irresistible appetizers on the planet.  Last week I hosted a small dinner party for my friends and was looking for a starter that complimented the menu.  I had a left over block of homemade puff pastry in the freezer and used that as a starting point.  It didn’t take me long to think of baked brie which, surprisingly, I have never made before though I have eaten and loved it many times.  The apple compote can be made in advance if needed.  This takes next to no time to assemble and the most difficult part is waiting until it comes out of the oven to dig in.  My puff pastry unfolded a little bit during baking but I actually liked it that way because you could see the warm, gooey brie layered with apples.  This was demolished by the end of the evening, and is a fantastic recipe to have in your repertoire.  I’m fairly certain this will make an appearance on my Thanksgiving appetizer table this year.


For the apple compote:
1 tbsp. unsalted butter
2 golden delicious apples, peeled, cored and cut to ½-inch dice
¼ cup sugar
Pinch grated nutmeg

To assemble:
10-inch round puff pastry, rolled to ¼-inch thickness
1 round Brie cheese, 6-8 oz. and about 4½ inches wide, chilled
1 egg beaten with 1 tbsp. water

Water crackers, for serving


  • 01

    In a medium saucepan, melt the butter over medium heat.  Add the diced apples and cook, stirring occasionally, until the apples have released most of their juices, about 5-7 minutes.  Mix in the sugar and nutmeg, stir well to combine, and continue to cook, stirring occasionally, until most of the liquid has evaporated, about 12-15 minutes longer.  Remove from the heat and let the mixture cool to room temperature.

  • 02

    Preheat the oven to 375˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  Transfer the round of puff pastry to the prepared baking pan.  Using a sharp knife, cut the disc of cheese in half horizontally to create two thinner discs.  Place the bottom disc in the center of the puff pastry round.  Spread about half of the apple compote over the surface of the cheese.  Top with the remaining cheese disc.  Layer with the remaining compote.  Bring the puff pastry up around the edges of the brie-apple layers.  Fold and pinch the edges so that only a small portion of the top surface is exposed.  Brush the surface of the puff pastry lightly with the egg wash.

  • 03

    Bake until the puff pastry is golden all over and crisp, 40-45 minutes.  Let rest 5 minutes, then transfer to a serving platter with a knife and crackers.

  • oh this looks divine! pastry and cheese, two of my favourite things! and wouldn’t it be so darling baked into little mini individual servings? Each with their own pocket of melty cheese and apples.. YUM!!

  • HB

    LOVE baked brie. I make one with brown sugar and chopped pecans — served with sliced granny smiths! This will be the next one to try for sure! YUM!

  • Absolutely fabulous! Love this blog!

  • Did you remove the rind?

  • Annie


  • yum i think i’d like anything with apple compote:-)

  • elizabeth

    Yumm, I am definitely making this when my parents come to visit this weekend. Whenever I make baked brie I’ve always wrapped Pillsbury crescent roll dough around it with cinnamon, brown sugar and pecans. Can’t wait to try this!

  • Jennifer

    I have tried a similar recipe but with apricot preserves instead of apples. Also delicious. And a friend of mine has used cranberry preserves before as well – may be something to try for Thanksgiving seeming that is a staple for that dinner. Thanks for the different variation – will have to try it soon!

  • I have had similar recipes like this before but have never made it myself either. I am saving this one for sure! Looks fabulous! So wish I was at your dinner party to try it out :))

  • Karen

    This is exactly what I was looking for for a party that I’m having next week. Doesn’t Brie have a rind? If so do you take that off? I’ve always wondered this. LOVE LOVE LOVE your blog. TFS ;o)

  • Now I have had baked brie like that before, but never with an apple compote on it… I think that would send it to over the top good!!! Looks incredible!

  • It looks delicious!!! This recipe is great!!!!!

  • Annie

    Yes it does and no, you don’t remove it (if you did I would indicate that).

  • this looks fabulous. i’m going to make it! i tried out your salmon with strawberry recipe yesterday. my favorite!!!

  • Angela

    In. Love. with this recipe. Been meaning to try a baked brie. This is the one. I think I wanna boil the apples with cranberries, too. :)

  • I’ve made baked brie countless times, but I’ve always used raspberry preserves. I love the idea of apple compote, and your presentation is so pretty – I’m totally adding this to my Thanksgiving menu too!

  • Heaven. One of my all time favorite appetizers…..I’ve always done apricot or raspberry. But apples? Hmm. Did Andrew like it?

  • Oooh Annie! This is a perfect appetizer for fall. I’m going to email your link to my mom – she is always looking for something to serve when people come over!

  • Annie, This looks delicious! I LOVE brie, it’s my favorite cheese. I’ve been trying to venture out and try different cheeses but I always find myself coming back to brie. I am definitely going to be making this as one of my thanksgiving sides. Thank you!!

  • i love baked brie! the apple compote looks scrumptious, too. this would make a great thanksgiving appetizer.

  • Brilliant idea! Inspired! It looks and sounds gorgeous. I’ll be trying this :)

  • Claire

    Thanks for sharing. I’ve done this with a homemade compote of cranberries and pecans, but the apple compote will be a great variation. This will be making an appearance at my next girls’ night book club. Also, on an unrelated sidenote: in case you ever get this question, your recipes work perfectly as-is for high-altitude baking, etc.

  • I LOVE LOVE LOVE baked Brie. This stuff is always and yours looks delicious!

  • lovestoeat

    mmmmm brie with it…
    I am gonna try it wil apples next time. I love putting brie on apples so baking it together will be GREAT!

  • Annie

    I think Andrew was busy running around like a lunatic and did not eat any of this. Haha!

  • Wow, this seems surprisingly easy but very impressive! I love the combination of apples and brie… very sophisticated but always yummy. Thanks for sharing your recipe. This reminds me of your cream puffs post, which is another shockingly simple favorite of mine. I tackle it last week and posted about it today – Check it out if you’d like!

  • This looks and sounds fantastic! Thanks for the recipe!

  • Gorgeous, Annie! Apples and cheese are one of my favorite combinations, and who could resist it wrapped in buttery pastry?!?

  • I’ve never had a baked brie with an apple compote before. This is one of my favorite appetizers to serve around the holidays.

  • LoOkS AMazIng!!!

  • Jennifer

    Um…can I have a pool-sized version of this to dive into??!!

    Looks AMAZING Annie. Thank you for sharing!

  • Virginia

    Baked Brie is one of my go-to appetizers, especially for fall. Thanks for a great recipe! I typically make it with pie crust, jalepeno pepper jelly and walnuts, and serve with sliced apples and pears (adapted from a Pampered Chef recipe), but will be giving this one a try. Great idea slicing the rounds in half to get more melty apple-y goodness!

  • Lolly

    I’m not a fan of the rind on Brie — only love the gooey middle! It takes a little extra work but you can cut it off. Just make sure your puff pastry “package” is secure so there won’t be any leakage. I’ve also read that you can cut off just the top of the rind so the Brie keeps it’s shape.

  • Annie

    The rind is perfectly edible and after baking you don’t even notice it.

  • This seems simple, yet quite decadent and delicious- perfect for after going apple picking!

  • Ann Grismore

    I’ve done a version with brie and blueberry sauce en croute but this looks wonderful! I look forward to trying this version. How do you think it would be with the addition of dried cranberries? Would a walnut or pecan be too much of a textural difference? Thank you!

  • Annie

    The only way to find out is to try it and see. Personally, I love the simplicity as it is.

  • Eeeek! I have to make this asap! It looks so amazing :) If only it wasn’t 10 PM right now grrr!

  • This looks divine!!

  • Yum!! This looks so good, I just did a post on pie crust and how it make everything better… I think the same can be said of puff pastry!! Yum!!

  • this looks fantastic, annie! i’ve done baked brie with a simple chutney and nuts in the past, but i love the idea of puff pastry and apple. i will be making this over the next few weeks, for sure. thanks for the reminder about the williams sonoma recipes, too!

  • After the great pork chops with apple compote we had last night, I love the idea of this one!

  • This looks amazing and it’s so simple to put together. You could use pears, berries or any seasonal fruit to serve year ’round! Yummm!
    Cheers! Leslie

  • This looks heavenly! WOW!

  • Christy

    What modifications would I need for a larger size brie? I have a larger (approx 8″ diameter) round. Do you think I will need more puff pastry?

  • Annie

    You’ll need a bigger round of puff pastry.

  • Ooo this is so simple to make and looks SO good.

  • Annie, I made this appetizer 3 times over the holidays and it was delicious! Thank you for sharing.


  • anna maria

    Annie – I love your pictures in this post – especially how you can see the pastry unfolding and brie oozing out. Looks absolutely delicious!

    I’m helping a friend make appetizers for a housewarming party – do you think it would be ok to assemble this a few hours ahead of time before I head over to her place to help out and then just pop it in the oven when I get there? Thanks!

  • Annie

    Yeah, I think as long as it’s not too far in advance it will be okay. I think a few hours is fine. Enjoy!

  • martata

    my sister-in-law made this but instead of apple it was with a dark red preserve- can’t remember but i think it was blackberry. absolutely can’t go wrong with that melty brie + dark tart preserve thing. needless to say i devoured 7/8 of the dish, and will be making again soon!

  • I am so making this for a girl’s night on Friday! Sounds perfect!

  • Dalia

    If I were to use store bought puff pastry, would I need to reduce the cook time?

  • Annie

    I don’t see why the time would need to be changed.

  • Hughes Lindseyr

    I’m making this for the second time tonight! It is sooooo yummy and seems super fancy, although it is super easy! Thanks for another great recipe!

  • Nadia Hickerson

    Hi Annie, do you have puff pastry recipe?

  • annieseats

    Yes, it’s actually linked within this post.

  • Mandy

    Thanks so much for this post Annie! I made this yesterday for my husband’s birthday dinner – AMAZING and everyone loved it! There was none left and I used an 8oz round of Brie! lol I did tweak it a little and instead of doing the apple compote, I used some of my husband’s aunt’s homemade chutney – a wonderful tangy mix with mango and raisins in it. It came out fantastic! My cheese did spill out of the puff pastry as well, but I liked it that way. Can’t wait to do this again sometime, maybe with a different cheese. I am thinking Camembert…have you ever tried it with other cheese and if so, which do you recommend? Thanks again! :)

  • Will the puff pastry last if I make it a day in advance and then keep it in the fridge until I use it? Thanks! :)

  • annieseats

    That should be fine. Have fun and enjoy!

  • MarGreeno

    Do you place the top layer of brie with the rind facing up or down?

  • annieseats

    Facing up. Enjoy!