Are you down to the wire for a great holiday appetizer (or just hanging out at home with family)? This is my go-to, absolute crowd-pleasing, never-any-leftovers recipe. The first time I tried out this baked brie appetizer, I was pleasantly surprised because my pickiest eaters actually loved it. Plus, it was so easy to make it took maybe 5 minutes of prep time with next to no clean-up. That’s because you use a canister of crescent rolls for the shell, which cuts down on much of the prep work. I’ve also found that I never return home with any of it – which is always a good sign – and I’m frequently asked about the recipe.
You can modify this to suit your tastes by trying out different fruits or even a compote in place of the apples. I’ve also tried it with brown sugar in place of cinnamon, but I really like the flavor of the cinnamon more. It’s all about personal preference with this recipe. The best part is you can serve it with crackers if you’d like, but the crescent roll actually acts as the perfect vehicle for eating the deliciously ooey-gooey brie. I prefer to keep any leftover apple slices to serve with the finished product because they’re great for scooping up any stray cheese.
So, if you’ve found yourself needing a delicious dish this holiday (or at any point in the future), consider trying out this baked brie appetizer. Have some fun with it, but don’t expect to bring any home with you.
Table of Contents
Easy Baked Brie Appetizer
1 canister of crescent rolls
Medium apple (I prefer Braeburn or Fuji)
Preheat oven to 350 degrees.
Scrape away part of the rind from the brie and discard. (You can elect to keep all of the rind if you prefer, but I find that it’s easier to eat if you remove part of it.)
Slice the apples. I prefer them a little thinner, 1/4-inch thick or less.
Unroll the crescent roll, and seal any seams between the individual crescent triangles.
Place the brie in the center of the sheet of crescent roll.
Cover the top of the brie with a layer of apples. Keep any extras to eat with the finished recipe.
Sprinkle the top of the apples and brie with a little cinnamon.
Fold the crescent sheet over the brie and seal any seams or gaps.
Beat your egg in a small dish, then brush the crescent with egg wash. Sprinkle cinnamon over the top of the entire crescent to taste.
Place the crescent/brie bundle on a baking sheet and bake for 20-25 minutes (until the crescent is golden brown).
Serve with excess apples and crackers.
More Brie, Please!
If you can’t get enough brie in your life but aren’t sure how to properly cook it, I highly recommend investing in a brie baker. My mom Elaine got me one of these for Christmas a few years ago, and it’s one of the best gifts I’ve ever received. It makes it easy to get a perfectly baked brie and is very easy to use.
My favorite tasty treat? I scrape off most of the rind and then slice the brie in half horizontally and put minced garlic inside. I bake it and then serve it with crackers or toasted French bread for perfect garlic and brie with minimal clean-up. If you don’t have a brie baker, go ahead and treat yourself for the holidays. You won’t regret it!