This is a beautiful baked Brie recipe that is sure to wow your guests. If you need a quick and easy appetizer any time of year, or during the holidays when fresh lemons are abundantly available, this baked Brie will be your go-to recipe. It’s sure to become a favorite!
- 1 wheel of Brie, approximately 16 oz.
- 1 sheet puff pastry
- 1 large egg
- 2 lbs. Granny Smith apples, peeled and diced
- 4 lemons, peeled and segmented
- 2 tbsp. Chardonnay
- 2 tbsp. Turbinado sugar
- Crackers or baguette slices
Preheat oven to 400 degrees F.
Roll out the sheet of puff pastry to approximately 12″ x 12″, and place the Brie in the center. Wrap the Brie in puff pastry, folding the corners on top and pressing them gently in place.
Place wrapped Brie in a pie plate or shallow baking dish, and brush with beaten egg.
Bake until golden brown, about 35 to 40 minutes.
While the Brie is baking, add apples and Chardonnay to a medium saucepan. Cook over medium heat for 20 minutes, until apples are tender. Add lemon segments, and continue to cook for an additional 5 minutes.
When Brie is done baking, remove from oven and let cool for 10 minutes.
To serve, spoon the compote on top of the baked brie. Serve with crackers or baguette slices and your favorite glass of Ferrari-Carano Chardonnay