I made this beautiful brie in honor of the Golden Globes on Sunday night. It felt like the right/fancy thing to do. Mmmmm, so good. Apple compote and toasted walnuts are baked on top of brie and enveloped in a buttery puff pastry shell. How could you go wrong with that?! (You can’t. The answer is you can’t.)

(Sorry, these photos aren’t the best. Taking pictures at night = zero natural lighting.)

Apple Walnut Baked Brie Printer-Friendly Recipe

From: Spoonful of Sugar; Apple Compote Recipe from Food Network

Ingredients

Apple Compote

2 Granny Smith Apples (or any sweet apple)
1/2 cup orange juice
1 tablespoon lemon juice
1/4 cup brown sugar
1/2 teaspoon nutmeg
pinch of salt

walnut topping

1/2 cup walnuts
1 tablespoon butter

Brie

1 wheel of brie (I used an 8.8 oz. wheel)
1 sheet puff pastry
1 egg (for egg wash), beaten
Crackers, apples, pretzels for serving

Directions

Apple Compote

Wash, peel, core, slice, and chop the apples. Add the apples to a saucepan with the orange juice, lemon juice, brown sugar, and nutmeg. Bring to a simmer over medium-high heat and continue to simmer for 10-12 minutes, stirring occasionally until a thin syrup has formed and the apples are tender. Remove from heat and add a pinch of salt to season.

Walnut Topping

Toast the walnuts in 1 tablespoon of butter over medium-high heat until the walnuts are fragrant and lightly toasted, about 5 minutes. Remove from heat.

Brie

Defrost the puff pastry before using (this takes around 20 minutes, sitting at room temperature). Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.

Place the puff pastry on prepared baking sheet. Place brie in the center of the puff pastry. Top the brie with the apple compote, draining off some of the liquid (I had leftover compote). Top the apple compote with the toasted walnuts (I saved a few for garnishing later). Gather the edges of the puff pastry around the brie, making sure that the edges come together tightly to prevent juices from escaping while it bakes. Brush the puff pastry with the egg.

Bake for 20-25 minutes, until the puff pastry turns golden brown. Remove from oven and serve with dippers like crackers, apples, and pretzels. Enjoy!

Washed and ready to peel.

Peel, slice, core, and chop.

Add apples to a pot with orange juice, lemon juice, brown sugar, and nutmeg. Simmer on medium-high until the juice becomes a thin syrup and the apples are tender. Add a pinch of salt when the compote is ready.