Description
Baked Brie with Apple Chutney and Thyme is a celebration of fall, sweet, savory, herby, creamy, and irresistibly elegant.
Ingredients
- 1 wheel of Brie cheese (around 8 oz)
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon fresh thyme leaves
- ½ cup finely chopped sweet-tart apples
- 2 tablespoons finely chopped onion
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon freshly grated ginger
- ¼ teaspoon ground cinnamon
- Salt and black pepper to taste
- Optional: 2 tablespoons chopped pecans or walnuts
Instructions
- In a small saucepan, combine chopped apples, onion, brown sugar, vinegar, ginger, cinnamon, salt, and pepper. Cook over medium heat, stirring frequently, until the apples soften and the mixture thickens, about 10–12 minutes. Stir in fresh thyme and let it cool.
- Place the thawed puff pastry sheet on a lightly floured surface. Spoon the apple chutney onto the center. Set the Brie on top and sprinkle with nuts if using.
- Fold the pastry over the Brie, sealing the edges. Place seam-side down on a parchment-lined baking sheet.
- Brush the entire pastry with beaten egg. Bake in a preheated 400°F (200°C) oven for 20–25 minutes or until golden brown.
- Let cool for 5–10 minutes before slicing. Serve with toasted baguette slices, seeded crackers, or fruit.
Notes
Cool the chutney before wrapping to avoid soggy pastry. Use room temperature Brie for even melting. Let it rest before slicing to prevent cheese overflow.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American