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baked brie en croute with caramelized apple and onion compote


  • 3 tbsp unsalted butter
  • 1 yellow onion sliced
  • 1 apple peeled and diced
  • 3 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • salt to taste
  • 1 8 oz wheel of Brie
  • 1 sheet of puff pastry
  • 1 egg white
  • 1 tablespoon water


  • 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!