Cinnamon Apple Baked Brie in Puff Pastry is an easy fall appetizer recipe full of cinnamon apple flavors.
This post contains affiliate links.
This Cinnamon Apple Baked Brie in Puff Pastry would make an amazing Thanksgiving appetizer recipe!
I made this Cinnamon Apple Baked Brie in Puff Pastry for a cheese and wine girl’s night and it was LOVED!
Soft, creamy, melted cheese inside a flaky pastry with a sweet and savory flavor. I just LOOOOOOVE brie cheese and how soft and perfect it is whether warm or not!
So when you scoop the sauce into the middle of the brie, only use a little of the sauce.
It will escape from the cheese wheel and can make your pastry very soggy if there is too much of it.
Some sauce will end up in the puff pastry which is fine, you just want to minimize it.
And top it with some chopped pecans or walnuts for some texture!
After you get your cinnamon apple sauce on one half of the brie, put the other half of the brie on top of it, cut side down.
Then fold up a corner over the brie wheel, and use the liquid sauce to brush over the pastry, helping it to stick and adding more flavor!
Keep working your way around the brie wheel, folding the pastry up, and brushing it with the liquid.
Once wrapped, remove any excess puff pastry so you do not have a huge ball of pastry at the top.
I love to take this extra pastry and cut some cute shapes out of it with pie crust cutters or cookie cutters for decoration! I used some oak leaves and an acorn in these pictures.
Just cut them out, place them on top of the pastry, and gently brush the top of them with more sauce.
The sauce that is already on the puff will help them adhere!
For a little extra flavor, brush a Tablespoon of maple syrup across the dough.
And I love to sprinkle it with some raw sugar to give it some texture and extra color! Regular, granulated sugar would work as well, it is just less noticeable to the eye since it is smaller.
Then bake away!
Let the Cinnamon Apple Baked Brie in Puff Pastry bake until the pastry is a golden brown, approximately 20 minutes.
Gently transfer it to your serving dish or cutting board with a spatula and serve it right away so it is warm and gooey!
My favorite things to serve alongside the brie in puff pastry are crackers and bread slices. Wedges of apple would also be amazing!
- Cookie cutters or pie cutters (optional)
Cinnamon Apple Sauce Filling
Make the Cinnamon Apple Sauce Filling
- Melt the butter in a large skillet over medium heat.
- Add the sugar, cinnamon, and a pinch of salt to the butter. Stir to dissolve.
- While the liquid is heating, prep the apples. Peel them, core them, and dice them into approximately 1/2 inch chunks.
- Bring the mixture to a simmer and add the chopped apples.
- Cover the apples, reduce heat to medium low, and simmer 10 minutes.
- Remove the lid and continue cooking until the apples are tender and the sauce is somewhat thicker, approximately 10 minutes. Set aside.
Assemble and Bake Brie in Puff Pastry
- Preheat oven to 350F for a lighter bake, or 400F for a darker bake (I prefer 350F).
- Cut the brie wheel in half lengthwise to make a top and bottom round. Leave the rind on (it is edible and will help hold everything together).
- Roll out the puff pastry, with a silicone baking mat or parchment paper on top to prevent sticking, until it is 11 by 11 inches. Place the puff pastry on a piece of parchment or silicone baking mat that is on a baking sheet.
- Place one half of the brie wheel in the center of the puff pastry, rind side down and cut side up.
- Scoop the apple filling onto the cut side of the brie wheel. Add minimal sauce to prevent too much moisture oozing out.
- Sprinkle the chopped pecans, if using, on top of the apple mixture.
- Place the remaining brie wheel half on top of the apple mixture, cut side down and rind side up.
- Pull one corned of the puff pastry up and over the brie, snuggly against the cheese.
- Using a basting brush, brush the apple sauce from the apple mixture onto the puff pastry that is folded up onto the brie. This will help the following pieces stick together.
- Repeat pulling edges of the puff pastry up onto the brie, brushing each section, all the way around the brie.
- Remove excess puff pastry dough that has collected at the top of the brie wheel.
- If desired, use small cookie cutters or pie dough cutters to cut shapes out of the excess dough. Apply the shapes with extra apple sauce under and on top of the shapes.
- Brush the maple syrup across the top of the puff pastry.
- Sprinkle the raw sugar on the wet puff pastry. Larger crystal sugar like raw sugar is best as it will bring more texture and color to the puff pastry, but regular granulated sugar will work just fine.
- Bake the brie for 25-30 minutes until the puff pastry is cooked and golden.
- Remove and serve immediately with crostini bread slices, apple wedges, or crackers.