Brie, puff pastry, apples, butter, sugar, and cardamom—all baked into one golden, gooey Baked Brie en Croûte with Apple Compote.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t planning on baking that day. I remember it was one of those gray, moody afternoons—raining hard, cold in that damp way that seeps into your bones. I was cranky. Not cute, “oh I’m grumpy” cranky, but like, “leave me alone or I’ll cry over nothing” cranky.
Anyway, I was standing in the kitchen staring into the fridge like it had personally betrayed me, when I spotted a lonely wheel of brie I had bought weeks ago and never used. Right next to it? A roll of puff pastry I kept telling myself I’d use for something “fancy.” (Spoiler: I never do.) And apples. Always apples.
I didn’t have a plan, but I needed something warm and comforting and just indulgent enough to make me forget that my socks were soggy and I hadn’t seen the sun in three days. So I threw everything together without measuring. (I’m being honest here—I didn’t even peel the apples all the way.) But what came out of the oven 45 minutes later? Magic. Straight-up golden, cheesy, flaky magic.
Now this baked brie en croûte with apple compote is the thing I make when I want to feel cozy and accomplished. Also when I want people to gasp and ask, “Wait… you made this?!”
Why You’ll Love This Baked Brie en Croûte with Apple Compote Recipe?
First of all, yes—this Baked Brie en Croûte with Apple Compote is impressive-looking. That puff pastry rises like it has something to prove, and the apple compote? It melts into the cheese and turns into this sweet-savory jammy mess that somehow makes you feel fancy and childlike at the same time.
But here’s the thing: it’s not just about the flavor (though trust me, the flavor is insane). It’s about the ritual of it. Wrapping soft brie in pastry. Folding those imperfect pleats. Peeking through the oven door to see if the crust is puffing. Cutting into it while the cheese is still molten and watching everyone awkwardly fight over who gets the gooey middle.
It’s not “company food.” It’s memory food. And if that sounds a little cheesy (no pun intended), well… it is. But in the best way.
Ingredient Notes:
I know you’ve seen a million brie-in-pastry recipes, but this one’s a little different. We’re giving it a warm, lightly spiced apple hug. It’s not trying to be elegant. It’s trying to make you happy.
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Butter: Just a tablespoon. It starts the apple party in the pan. Salted or unsalted? Honestly, I’ve used both depending on what’s on hand.
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Apples: I usually go with Golden Delicious because they’re soft and sweet, but Honeycrisp or Fuji work too. Just maybe avoid Granny Smith unless you like a tart surprise.
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Sugar: A little goes a long way. We’re not making pie here. Just enough to bring out the apples’ flavor.
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Cardamom: Listen. If you’ve never used it, now’s the time. It’s like cinnamon’s cooler, more mysterious cousin. Floral, warm, cozy. But if it’s not in your spice rack, cinnamon or nutmeg totally work.
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Brie: You want a 6–8 oz round. Slightly chilled makes it easier to slice. And no, you don’t have to remove the rind unless it freaks you out.
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Puff Pastry: Store-bought. One sheet. Rolled out a bit to make it stretch. This is not the moment to pretend we’re making puff from scratch.
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Egg + Water: Classic egg wash. Makes things shiny and golden and bakery-beautiful.
How To Make Baked Brie en Croûte with Apple Compote?
I could give you a list of steps in bullet form, but let’s be honest—that’s not how people cook. You’re in the kitchen, trying to multitask while your dog whines and your partner asks where the clean forks went. So here’s how I’d tell you if you called me.
- Start with the apples.
Melt the butter in a pan. Add the apples. Stir them around and let them get soft and a little golden. Then sprinkle in the sugar and cardamom. Stir again. Let it all simmer gently until the apples are tender and everything smells like a candle you’d absolutely buy in a store. Then—and this is important—let it cool. Otherwise, it’ll melt the pastry and ruin your day. - Now the brie.
Slice that wheel in half horizontally. Be careful—brie is slippery. I’ve launched it across the counter more than once. - Assemble the whole thing.
Flour your surface, roll out the puff pastry a bit, and plop one half of the brie (cut side up) in the center. Spread half the apple compote on top. Add the other half of the cheese (cut side down), then the rest of the compote. At this point, it should look like a weird little apple sandwich. All good. - Wrap it up.
Wet your fingers slightly (seriously, it helps) and bring the pastry up and over the brie. Pleat and pinch. Don’t worry about perfection. It’ll look beautiful once it bakes. - Freeze it.
For 15 minutes. Just toss the whole thing (on a parchment-lined sheet) in the freezer. Trust me—it helps the pastry puff properly and keeps the cheese from turning into lava. - Bake it.
375°F, 40–45 minutes. Brush the top with your egg wash before it goes in. Pull it when it’s golden and puffed and smells like heaven. Let it rest for 5 minutes so the brie doesn’t sprint out the sides when you cut into it. - Serve it.
With crackers, bread, or just a fork. No rules here.
Storage Options:
If you have any left (lol), wrap it up and stick it in the fridge. It’s honestly still pretty dreamy the next day—just reheat it in the oven at 300°F until warm-ish. The pastry won’t be as crisp, but it still tastes like autumn and joy.
Variations and Substitutions:
Here’s the thing—once you make this once, you’ll probably start riffing. And you should.
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No cardamom? Cinnamon or nutmeg works. Or skip the spice entirely.
Want To Save This Recipe?
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No apples? Pears are surprisingly amazing. Kind of like brie’s best friend.
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Want crunch? Add some chopped pecans to the compote.
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Feeling lazy? Use thick apple butter or even fig jam instead of making compote.
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Feeding a crowd? Use mini brie rounds and make individual bundles. People love tiny food.
What to Serve with Baked Brie en Croûte with Apple Compote?
It’s already a showstopper, but if you’re going full spread, here’s what pairs perfectly:
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Crackers or baguette: To scoop up all that cheesy goodness.
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Grapes or pears: Juicy and fresh—great contrast to the richness.
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Prosecco or hard cider: Something bubbly cuts the fat and makes it feel festive.
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A salad (if you must): Something crisp with a vinaigrette balances everything out.
Frequently Asked Questions:
Can I make it ahead?
Yep! Assemble it, cover it, and refrigerate for up to a day. Freeze it for 15 minutes before baking like usual.
Do I have to cut the brie in half?
No. But if you want the compote in the middle and on top, it’s worth the extra step.
Can I microwave leftovers?
Technically yes, but the crust gets kinda sad. Oven is best if you can swing it.
This baked brie en croûte with apple compote has become my cold-weather comfort food, my party trick, my “I need something warm and cheesy and wrapped in pastry right now” recipe. It’s not perfect. Sometimes the compote leaks. Sometimes the brie oozes out too fast. But that’s part of the charm.
You’ll eat it standing over the stove. You’ll serve it at holiday parties and forget to take a photo. You’ll mean to share but probably won’t. And honestly? That’s the whole point.
Let me know if you try it. Or if you forget the egg wash and bake it anyway. Been there. Still tasted amazing.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Brie en Croûte with Apple Compote
Ingredients
For the Apple Compote:
- 1 tablespoon unsalted butter
- 2 Golden Delicious apples peeled, cored, and diced into ½-inch cubes
- ¼ cup granulated sugar
- ⅛ teaspoon ground cardamom
For the Brie en Croûte:
- 1 round Brie cheese 6 to 8 oz, slightly chilled
- 1 sheet puff pastry approximately 10 inches round, rolled to ¼-inch thickness
- 1 large egg beaten with 1 tablespoon water
For Serving:
- Crackers or baguette slices
Instructions
Prepare the Apple Compote:
- In a 2-quart sauté pan set over medium heat, melt the butter. Add the diced apples and sauté, stirring occasionally, for 5 to 7 minutes, or until the apples become tender and begin to release their juices. Stir in the granulated sugar and ground cardamom, continuing to cook for an additional 12 to 15 minutes until most of the liquid has evaporated and the apples are soft and lightly caramelized. Remove from heat and allow the mixture to cool to room temperature.
Prepare the Brie and Puff Pastry:
- Line a baking sheet with parchment paper and set aside. Using a sharp knife, slice the Brie round in half horizontally. On a lightly floured surface, lay out the rolled puff pastry. Place one half of the Brie, cut side up, in the center of the pastry. Spread approximately ½ cup of the cooled apple compote evenly over the top of the cheese. Place the second half of the Brie, cut side down, over the compote. Spread an additional ½ cup of compote over the top of the cheese.
Enclose the Brie in the Pastry:
- With slightly moistened fingertips, fold the pastry up and over the cheese, gently pleating the edges to form a snug seal. Pinch the dough together at the top to close completely. Transfer the wrapped Brie to the prepared baking sheet and freeze for at least 15 minutes to firm the dough.
Bake the Brie en Croûte:
- Preheat the oven to 375°F (190°C). Remove the chilled Brie from the freezer and brush the surface evenly with the egg wash. Bake for 40 to 45 minutes, or until the puff pastry is golden brown and crisp. Allow the Brie en Croûte to rest for 5 minutes before transferring to a serving platter.
Serve:
- Serve warm with a selection of crackers or slices of toasted baguette. Any remaining apple compote may be served on the side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
