Apple Pie Brie Bomb
A delightful combination of gooey Brie cheese and sweet apple filling, wrapped in flaky puff pastry and baked to golden perfection.
Servings: 6 servings
Calories: 320kcal
Ingredients
For the Brie Bomb
- 1 whole wheel of Brie (around 200–250g) Creamy and smooth, Brie is the star of this dish.
- 1 sheet puff pastry, thawed This pastry will puff up to golden perfection.
- 1 large egg, for egg wash Gives your pastry a beautiful golden hue.
For the Apple Filling
- 1 medium apple (Honeycrisp or Granny Smith) Adds a delightful sweet-tart balance.
- 1 tablespoon unsalted butter Enhances the flavor of the apples.
- 1.5 tablespoons brown sugar Adds a hint of caramel-like sweetness.
- 0.5 teaspoon cinnamon Evokes comfort and nostalgia.
- 1 teaspoon lemon juice Brings brightness to the dish.
- 1 pinch salt Enhances and balances the flavors.
Instructions
Preparation
- Preheat oven to 200°C (400°F).
- In a small pan over medium heat, melt 1 tablespoon of butter.
- Once melted, add the finely diced apple, brown sugar, cinnamon, lemon juice, and a pinch of salt. Stir frequently for 5–7 minutes until the apples are soft and caramelized.
- Remove from heat and let the apple filling cool completely.
Assembly and Baking
- Carefully place the wheel of Brie in the center of the thawed puff pastry sheet.
- Generously spoon the cooled apple filling on top of the cheese.
- Fold the pastry up around the Brie and seal it securely.
- Flip the bundle so the seam is on the bottom.
- Score the top of the pastry lightly in a crosshatch pattern and brush with the egg wash.
- Bake in the preheated oven for 20–25 minutes until golden brown.
Finishing Touches
- Let the Brie Bomb rest for 5 minutes after removing from the oven.
Notes
Serve warm with slices of crusty baguette or fresh apple wedges. Drizzle with honey for a luxurious touch. Avoid common mistakes like not cooling the apple filling and not sealing the pastry properly.