Fall Fever
We’re about midway into September so I feel like now’s a good time to serve up some serious Fall vibes. From here on out until December expect a lot of hearty, pumpkin-y, and spiced-filled recipes! Listen — the summer is ending — our beach bodies (if you even tried to get one this summer) are irrelevant. Now, we’re packing on those lb’s of butter and sugar. I’m kicking off this upcoming Fall fever with this Baked Brie with Caramelized Apples!
Say Cheese!
Believe it or not, I used to not be the biggest fan of cheese. As a child, all I knew was the processed cheese at the grocery stores, which I didn’t find appetizing. I would also disgustingly watch my sister eat slices of kraft singles straight from the fridge. As a result, I refused to eat cold/room temperature cheese and only ate cheese when it was hot and melted.
Shockingly, I only started to really enjoy eating cheese as of a few years ago. In culinary school, we had a wine tasting and pairing segment. Wine and cheese go together like peanut butter and jelly so there was plenty of cheese to try. I wasn’t going to be the little wimp who refused to eat the cheese so I put my big girl pants on an ate it. To my surprise, I really enjoyed the cheeses and after that I haven’t looked back. I dived into the world of artisanal cheese and I love it! I’ve been getting my cheeseboard game on and I have no regrets.
BYOB: Bake Your Own Brie
This Baked Brie with Caramelized Apples is absolutely phenomenal. I have no other words for it because it’s really something you have to experience to understand.
The recipe starts with an apple compote. Freshly diced apples are cooked together with butter, sage, honey, brown sugar, lemon juice, cinnamon, nutmeg, and salt. The apples caramelize and cook down to an almost jammy consistency but they still maintain their shape. This compote is spooned onto a brie round and the entire thing is wrapped in puff pastry. The puff pastry is then brushed with an egg wash, which will help the pastry to develop a golden brown color. Then we place it into the oven to bake!
After the brie is baked, we drizzle the top with honey and add a sprinkling of toasted chopped walnuts. The honey acts as a glue, helping the walnuts to adhere to the top of the pastry. And there you have it! A delicious Baked Brie with Caramelized Apples!
I promise that when you cut open this brie it’ll be the most magical thing you’ve ever seen. Think chocolate lava cake but cheese. The brie oozes right out and the flavors and textures are incredible. You have the creamy and gooey brie, the sweet apple compote, the buttery flaky puff pastry, and crunchy nutty walnuts. I love my sweet and salty combinations and this literally blew my mind!!!
Do Yourself a Favor
Do yourself a favor and make this Baked Brie with Caramelized Apples. I mean it! And if you’re like me, when I was younger, and only like melted cheese, guess what? This recipe is perfect for you! It’s the perfect recipe for all cheese enthusiasts! I cannot recommend this recipe enough and I better see it on your Fall 2020 cheeseboard. This goes perfectly with cured meats, such as prosciutto, because the saltiness of it balances perfectly with the sweetness of the compote and honey. If you’re not emotionally prepared for Fall, try this recipe out and you’ll be ready for Fall after your first bite. Thanks so much for tuning in to today’s recipe post, and I’ll catch you in the next one for some more Fall mania!
P.S. you can get a head start on your Fall recipes by checking out my October 2019 and November 2019 archives!
Baked Brie with Caramelized Apples
Ingredients
- 1 Tbsp Unsalted Butter
- 1 Red Apple (small dice)
- 1 Tbsp Chopped Fresh Sage (more for garnish)
- 1 Tbsp Honey (more for drizzling)
- 1 Tbsp Brown Sugar
- 1 Tbsp Lemon Juice
- ¼ tsp Cinnamon
- ⅛ tsp Nutmeg
- ¼ tsp Kosher Salt
- 1 Round of Brie
- 1 Sheet of Puff Pastry (thawed)
- Egg Wash (1 large egg beaten with 1 tbsp milk)
- ⅓ cup Chopped Walnuts
- Flaky Salt (for topping)
Instructions
- Preheat the oven to 400˚F.
- Melt the butter in a small pot over medium heat. Add in the apples, chopped sage, honey, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Mix to combine the ingredients. When the juices start bubbling, decrease the heat to low and cook for about 10 minutes until the apples become soft and caramelize to a deep golden brown color. Stir frequently to prevent the sugars from burning. When the apples are done, remove it from the heat and set it aside for later.
- Unfold the thawed puff pastry onto a clean surface. Add the apple mixture to the center of the puff pastry, spreading it into a circle that's about the same size as the round of brie. Place the brie on top of the apples. Fold the puff pastry up onto the brie until the surface is completely enclosed in it. Brush the entire surface with the egg wash. Flip the brie over so that the seam side is down and place it on a sheet tray. Brush the top with the egg wash. Bake the brie in the oven for about 30 minutes. The puff pastry should be golden brown.
- While the brie is baking, add the chopped walnuts to a small pan. Heat over medium low heat to toast the walnuts. They will release oils and become fragrant. This should take about 3-5 minutes. When the walnuts are toasted, remove them from the heat and set them aside for later.
- When the brie is done baking, remove it from the oven. Allow it to stand for about 3-5 minutes before using a spatula to lift it from the sheet tray onto a serving platter. Drizzle a little honey on top of the puff pastry. Sprinkle the toasted walnuts on top. The honey will prevent them from falling off. Drizzle a bit more honey on top of the walnuts. Garnish with fresh sage leaves and sprinkle flaky salt on top. Serve with any accompanying items. Enjoy!
