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Apple Baked Brie combines tow favorite fall desserts with a warm, gooey baked brie appetizer. The cheese is topped with cinnamon apples and a sweet pecan pie filling, then wrapped in crescent roll dough and baked until golden and melty. It’s an easy baked brie recipe that’s perfect for Thanksgiving, Christmas, or because you love cheese!
Easy Baked Brie
I’ve loved baked brie since I was young, and I’m pretty sure there is no wrong way to make it. But if you know me, you know I’m going to find some way to turn everything into pie, and this appetizer is no exception. I took the idea of a traditional crescent roll baked brie and gave it an apple pie and pecan pie twist! Sweet apples, crunchy pecans, and gooey cheese are the perfect combination.
Normally baked brie is wrapped in puff pastry, but I use refrigerated crescednt roll dough because it’s cheaper and easier to find. The trick is to buy the crescent sheets or press the seams together to seal the dough around the cheese so all the gooey center stays inside. It’s not going to look perfect, but that’s okay; it’ll taste amazing. You can even assemble this ahead of time!
Baked Brie Appetizer Ingredients
- Apples: Granny Smith or Fuji/Gala are the best, but use what you love.
- Brown Sugar: We’re going to use it to cook the apples and also to sprinkle on the wedge of brie.
- Heavy Whipping Cream: When paired with pecans and brown sugar this makes a pecan pie filling.
- This recipe is written for a round of brie cheese. I like to remove the rind with a butter knife.
- Crescent Rolls: The entire mixture is wrapped in the dough and bakes until it’s all melty and perfect.
Dorothy’s Baked Brie Tips Expert Tips
- Poke a few holes with a fork in the top of the crescent rolls for steam to escape, or just make sure some of the seams have holes in them.
- This recipe is best when served right after making! Leftovers should stored in the refrigerator in an airtight container and reheated before serving.
- Omit pecans and use walnuts or pistachios, or any nut for that matter.
Apple Pecan Baked Brie Recipe
Video
Ingredients
For the Apples:
- 1 tablespoon (14g) unsalted butter
- 1 medium granny smith or fuji/gala apple
- 1 tablespoon (12g) packed brown sugar
- ½ teaspoon cinnamon
For Assembling and Baking:
- ¾ cup (90g) chopped pecans
- ¼ cup (50g) packed brown sugar
- 1 tablespoon (15ml) heavy whipping cream
- 1 8 ounce wheel Brie
- 1 8-count can Crescent Rolls
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat baking mat.
- Peel and core apple, then dice into bite sized pieces. Melt butter in a medium skillet. Add apple pieces, 1 tablespoon brown sugar, and cinnamon. Cook apples over medium-low heat until softened, about 10 minutes. Remove from heat and let sit until you’re ready to assemble the brie.
- Stir chopped pecans, ¼ cup brown sugar, and heavy whipping cream in a small bowl.
- Unwrap brie. Use a butter knife to scrape off as much of the white part into the garbage as you can without cutting the brie.
- Unroll Crescent Rolls into a flat sheet. Divide into two squares (4 triangles each) and press all the seams together. Place one rectangle in the middle of your prepared baking sheet. Place the brie wheel in the center of the rectangle.
- Carefully put the apples on top of the brie, then stack the pecan mixture on top of that. Some will fall down. Fold up the corners of the bottom sheet of crescent rolls as much as you can. Place the second crescent roll rectangle on top of the pecan mixture and press to seal over the folded up bottom sheet. It will be messy and imperfect, but try to seal the edges as much as possible so the cheese doesn't leak everywhere.
- Poke a few holes with a fork in the top of the crescent rolls for steam to escape, or just make sure some of the seams have holes in them. Bake for 15-20 minutes, or until the crescent rolls are browned and the cheese is melted. Serve immediately with crackers, fruit, sliced baguette, or a fork.
Notes
- Bake immediately before serving. You can assemble the recipe a few hours ahead.
- Store leftovers in the refrigerator.
- You can use any kind of apple you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Baked Brie with Apples and Pecans
- It’s important to cook your apples until tender first so they cook all the way through in the oven. Dice them even sizes and cook with butter, cinnamon and sugar.
- The pecan pie mixture bakes up to the perfect pecan pie filling without eggs or corn syrup.
- I prefer to scrape the white off the brie with a butter knife. This is personal preference.
- Carefully wrap the entire thing in the crescent rolls. It’ll be messy!
FAQs
This recipe should be served immediately but you can cook the apples and assemble the entire thing up to a few hours ahead.
I like to scrape the edges of the rind off with a butter knife. No need to cut it off. You can leave it on if you don’t care about it.
Wow!!! I enjoy reading all of your recipes!! I can’t wait to hit the store and bake these recipes and share with family and friends!!
Thank you!!!
I found this recipe last year and have made it multiple times since then! It is always suck a hit! Everyone loves it and always wants the recipe!Â
Thank you! I think I have to make it again soon!
Your main picture with the gooey shot is gold! You’ve combined so many of my favorite things in this single recipe… I wish I could eat it like a slice of pie. 😉
made this as an appetizer for a family get together, HUGE hit. Although next time I might have to just save the whole thing for myself. This is dangerous. Thanks so much!
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