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This Baked Brie is a perfect appetizer all year long, but especially at the holidays. This version is mixed with apples and pecans, brown sugar and wrapped in pastry! It is the best holiday appetizer that is super easy to make – it’s got tons of melty cheese in every bite!
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Easy Baked Brie
I discovered brie cheese at a young age and ever since then, I have been obsessed. I love making things with this soft cheese because it is always a hit at any get together.
The traditional baked brie recipe is wrapped in puff pastry and topped with brown sugar, raspberry jam, or honey, then baked. I switched up the classic recipe to bring in flavors of apples, and pecans and I wrapped it in crescent roll dough!
This brie is baked until melty and gooey; it is the best consistency to dip crackers, fruit, sliced bread, or to just eat with a fork! This is a fast and easy recipe perfect for Christmas, Thanksgiving, or any holiday gathering.
Ingredients Needed
- 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-like filling.
- Brie: This recipe is written for a round of 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.
How to make Apple Baked Brie
- Dice apples. Cook apples in melted butter with brown sugar and cinnamon over medium-low heat until softened, about 10 minutes.
- Stir chopped pecans, brown sugar, heavy whipping cream, and vanilla 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 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. Layer on the apples and pecan pie mixture then top with the other square of dough, cutting off excess dough if there is any.
- 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. You can brush with egg wash to make it nice and golden. Bake until the crescent rolls are browned. Serve immediately with crackers, apple slices, sliced baguette, or a fork.
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.
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.
Apple Pecan Pie Brie
Ingredients
- 1 medium granny smith or fuji/gala apple
- 1 tablespoon (14g) unsalted butter
- ¼ cup (50g) + 1 tablespoon (12g) packed brown sugar , divided
- ½ teaspoon cinnamon
- 1 cup (120g) chopped pecans
- 1 tablespoon (15ml) heavy whipping cream
- ½ teaspoon vanilla
- 1 8 ounce wheel Brie
- 1 8-count can Crescent Rolls
Instructions
- Preheat oven to 375°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, heavy whipping cream, and vanilla 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.
- Now comes the messy part. 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. (Alternately: you can do this in a round pan that fits the brie wheel. Spray the pan with nonstick cooking spray, line it with one rectangle of crescent rolls, layer the brie, apples, and pecan mixture, then top with second rectangle.)
- 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. Serve immediately with crackers, fruit, sliced baguette, or a fork.
Recipe Video
Recipe 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.
Recipe Nutrition
Other Pecan Recipes
Last Updated on November 12, 2023
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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