Baked Brie with Apples, Pecans, & Maple Syrup ~ this dish gathers together so many fall favorites…with gooey molten cheese and maple syrup, caramelized apples and crunchy roasted pecans, it’s no wonder people just want to hang out by this appetizer all night.
This post is is sponsored by SweeTango®, and as you know, I greatly appreciate your support of my brand partners — I only work with companies that I love, and they help keep TVFGI up and cooking!
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It’s hard to beat baked Brie. Or toasted pecans, warm maple syrup, and crunchy SweeTango apples. And when you put them all together into one show stopper of an appetizer, all bets are off…
I love a crisp, crunchy apple, for me, that’s what it’s all about ~ if an apple is too soft or too sweet, I’m just not into it. I look forward to that first bite into a perfect fall apple all year long, and SweeTangos are right up my alley. If you want to get scientific about it, Sweetango apples (like Honeycrisps) actually have larger cells than other varieties ~ and that means a better crunch. When you sink your teeth into one, those big juicy cells explode in your mouth. The flavor is a combo of sweet and tangy (hence the name.) SweeTangos actually hold the Guinness world record for loudest crunch, coming in at 79.1 decibels!
For this appetizer you’ll need a SweeTango apple, a 16 ounce wheel of Brie, a bag of pecan halves, and some good maple syrup. You’ll also need a broad, shallow ovenproof dish that you can also serve out of. Make sure there’s a little space all around for the extra apples, pecans, and maple syrup to collect. A pie plate works well.
TIP: Most large supermarkets sell wheels of Brie in the cheese section, and the good news is that they last a long time in your refrigerator, so you can stock up on a few and be ready to set out a killer appetizer at a moment’s notice.
Layer the toasted pecans around the outer edge of the cheese.
Load up the caramelized apples in the center, and drizzle with maple syrup.
It goes into the oven for about 40 minutes and comes out absolutely irresistible. The pecans are toasty, the apples are tender but still firm, the maple syrup is bubbling and the cheese is molten. Yum!
Ingredients
- about 45 pecan halves
- 1 SweeTango apple, peeled and cut into 1/2 inch dice
- 2 Tbsp unsalted butter
- 2 Tbsp brown sugar
- 16 ounce wheel of Brie cheese
- pure maple syrup (about 1 cup)
Instructions
- set oven to 350F
- Spread out the pecans in a single layer on a baking sheet and bake for about 12 minutes, stirring once or twice, until fragrant. Set aside.
- Melt the butter in a small saucepan and add the brown sugar, stir until dissolved. Add the apples and cook, stirring often, for 5 minutes. Set aside.
- Put the wheel of Brie in the center of your baking dish. Chop a few of the pecans for garnish, and arrange the others around the outer edge of the cheese, in 2 layers. Spoon the apples into the center, and arrange a few around the perimeter of the cheese. Top the apples with the chopped pecans.
- Heat the maple syrup in a small sauce pan until boiling and boil for 5 minutes.
- Drizzle the maple syrup over the apples, it will spill down the cheese and onto the sides.
- Cover loosely with foil and bake for about 30 minutes, or until everything is hot and the cheese is molten.
- Serve immediately with crackers or bread.
notes:
- The exact baking time will depend on whether your Brie is cold or at room temperature to begin with. You can poke the cheese to test it, it will feel soft when it’s done.
- You could also use candied or spiced pecans for this recipe.
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SweeTango apples are available in grocery stores from September to December. Use their handy locator to find a store that sells them near you. Learn more about these apples and get recipes on their website. Visit them on facebook, too @SweeTango Apples
51 Comments
Joyce Thomas
December 19, 2018 at 6:34 amI’ve never known if I should take the rind off the Brie or not. It’s so bitter, but I think taking it off would be a disaster. Do you leave the rind on when you make this? It looks like you do.
Thanks so much!
Sue
December 19, 2018 at 8:12 amI always leave the rind on, you really have to to keep it all together. It softens and all the sweetness of the toppings really cuts any sharpness in the rind.
Susan L Dunbar
November 22, 2018 at 7:12 amMy new thanksgiving tradition, 3 years running. Thank you for this recipe!
Sue
November 22, 2018 at 7:23 amI love to hear that one of my recipes has become part of a family tradition ~ have a wonderful holiday <3
Sheila
September 9, 2017 at 3:34 pmIs this recipe served with crackers or does it stand on its own.
Sue
September 9, 2017 at 3:46 pmYou would need to serve it with crackers, or a thinly sliced baguette, Sheila. I prefer the bread because it’s sturdier and holds up better.
Bonnie
September 9, 2017 at 10:28 amSilly question… what happens to the rind when Brie is baked. Is the rind just hardened cheese?
Sue
September 9, 2017 at 10:56 amThe baking process is really brief, Bonnie, and it doesn’t get hard at all, it’s basically the same texture, just warmer.
IFortuna
December 24, 2017 at 4:44 pmhttps://cheeseunderground.com/2011/01/11/cheese-rinds-to-eat-or-not-to-eat/
This site has what you need to know about rind for various cheese types.
IFortuna
December 24, 2017 at 4:45 pmHere is one more:
https://www.huffingtonpost.com/entry/can-you-eat-cheese-rind_us_5818c74be4b0990edc33ac94
April Kelley
September 9, 2017 at 8:57 amHi! Could I put crushed pecan, rather than the whole pieces? Would they burn in the oven?
Sue
September 9, 2017 at 9:46 amI think they might burn in the oven, April, what you could do is toast them in a skillet first, then sprinkle on after baking.
Maura
December 16, 2016 at 8:05 amHi Sue, I desperately need your advice! My dear husband went grocery shopping for this recipe and proudly brought home 2 (8 oz. each) wheels of Brie! I didn’t have the heart to tell him that two 8 oz. wheels do NOT equal one 16 oz. wheel. Do I need to adjust the cooking time? Thanks for your advice and great recipes!
BarbiZ
December 13, 2016 at 12:32 pmQuestion, why heat the maple syrup, to pour over, when it’s going to be baked?
Thank you.
Sue
December 13, 2016 at 1:46 pmYes Barbi!
Susan
November 1, 2016 at 4:33 pmOh my, baked Brie is one of my all-time favorite appetizers. I’ve never strayed from my old ‘tried and true’ recipe but love the fall flavors in this one. This would be perfect for Thanksgiving, me thinks!
Cookin Canuck
October 29, 2016 at 5:08 pmBaked Brie is the way to my heart, and when it’s given the salty-sweet treatment, I’m even more smitten. So yeah, love this one!
Jules @ WolfItDown
October 29, 2016 at 12:44 pmAhhhh this looks TOO good! :D
I love all the things in this dish, and I can just imagine getting a fork and tuck into it :D Perfect dish for Autumn as well :) Hope you are having a magnificent weekend dear :) x
Gina @Running to the Kitchen
October 29, 2016 at 10:00 amI’m drooling all over the place. This looks sooooo good!!
Laura | Tutti Dolci
October 28, 2016 at 11:27 pmI think I’m prepared to skip dinner and just live on this baked Brie… what could be better?!
Bam's Kitchen
October 28, 2016 at 9:35 amPerfect little appetizer for the fall. The big Michigan vs Michigan state football game rivalry is on tomorrow and this is the perfect little appetizer to scoop and cheer at the same time. I will have to keep my eyes open for the sweet tango apples as we love them super crisp. Wishing you a super weekend. Sharing, of course!
Liz
October 28, 2016 at 7:08 amMy dinner club is meeting the week before Thanksgiving! I thihk I just found my appetizer!!! YUM!