Apple Pie Brie Bomb
A delightful recipe combining warm apples and creamy brie cheese encased in flaky pastry, perfect for gatherings and cozy nights.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Brie Bomb
- 1 wheel wheel of Brie (around 200–250g) Creamy cheese with a rich flavor that melts beautifully.
- 1 sheet puff pastry, thawed Golden and flaky pastry for wrapping the Brie.
- 1 egg egg, for egg wash Adds a golden sheen to the pastry.
For the Apple Filling
- 1 medium apple (Honeycrisp or Granny Smith), peeled and finely diced Brings sweetness and crunch.
- 1 tbsp unsalted butter Adds richness and aids in caramelization.
- 1.5 tbsp brown sugar Contributes sweetness and enhances apple flavors.
- 1/2 tsp cinnamon Adds warmth and depth to the filling.
- 1 tsp lemon juice Brightens apple flavors.
- 1 pinch salt Elevates overall taste.
Instructions
Preparation
- Preheat your oven to 200°C (400°F) to ensure a perfectly cooked pastry.
- In a small pan, melt the unsalted butter over medium heat. Add diced apples and stir frequently. Sprinkle in brown sugar, cinnamon, lemon juice, and a pinch of salt. Cook until the apples are soft and golden, about 5 to 7 minutes. Allow the mixture to cool completely.
Assembly
- Lay the wheel of Brie in the center of the thawed puff pastry sheet and spoon the cooled apple filling evenly on top.
- Fold the pastry around the Brie, sealing the edges well to contain the filling.
- Carefully flip the bundle so the seam is on the bottom and lightly score the top in a crosshatch pattern. Brush the entire surface with egg wash.
Baking
- Place the Brie bomb in the preheated oven and bake for 20 to 25 minutes, until the pastry is puffed and deeply golden.
- Let the Apple Pie Brie Bomb rest for about 5 minutes after baking before serving.
Notes
Tips for success: Ensure puff pastry is completely thawed, let the apple mixture cool before adding it to the Brie, and don't skip the egg wash for an appealing finish.