Brie En Croute with Apples and Onions
- Total Time: 1 hour 10 mins
- Yield: 8 servings 1x
Description
Spoil your guests with this as an appetizer or serve with just a salad and a bottle of wine for a romantic night in.
Ingredients
- 3 tbsp (45 ml) unsalted butter
- 1 yellow onion, sliced
- 1 apple, peeled and diced
- 3 tbsp (45 ml) brown sugar
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- salt, to taste
- 1 (8 oz) (225 g) wheel of Brie
- 1 sheet of puff pastry
- 1 egg white
- 1 tbsp (15 ml) water
Instructions
- Place butter in a medium saucepan over medium-low heat.
- Add onions.
- Cook, stirring often, until they start to become brown and caramelized, about 15 minutes.
- Add the apples, brown sugar, cinnamon, nutmeg, and salt and cook about 10 more minutes, until the apples begin to soften and release their juices and evaporate.
- Remove from heat.
- Preheat oven to 375 degrees F.
- Spray baking dish or pan with cooking spray, or line with parchment paper.
- Cut wheel of Brie in half horizontally to make two thinner wheels.
- Place the bottom in the center of the puff pastry.
- Spread about half of the apple and onion compote over the cheese, then top with second disc.
- Top with remaining compote.
- Bring the puff pastry up around the brie and apple layers, pinching the edges together.
- Whisk together egg white and water to create the egg wash.
- Brush surface of puff pastry with egg wash.
- Bake in preheated oven until golden brown, about 45 minutes.
- Let rest 5 minutes, then serve on platter with knife, crackers, slices of apple and a glass of Frei Brothers Reserve Cabernet Sauvignon.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Appetizer
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 340
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Frequently Asked Questions
Why do you slice the brie horizontally into two thinner wheels?
Cutting the 8 oz wheel in half creates two thinner discs so the apple-onion compote can be layered inside the brie rather than just on top. You spread about half the compote on the bottom disc, add the second disc, then top with the remaining compote before wrapping in puff pastry — giving you a filled center rather than a plain cheese core.
Why does the recipe call for an egg white wash rather than a whole egg wash?
The egg white (whisked with 1 tbsp water) gives the puff pastry a golden, glossy finish without the extra richness of a yolk. It also helps seal the pinched pastry edges so the package stays closed during the 45-minute bake at 375°F.
How long should I let it rest before cutting?
The recipe says to let it rest 5 minutes after removing from the oven. This gives the molten brie time to stabilize slightly so it doesn’t all pour out when you cut into it, and the pastry has a chance to firm up. 
