This post may contain affiliate links, please see our privacy policy for details.

{This post is sponsored by Land O’Lakes}

Starting the first full week of autumn with one truly special recipe, pastry wrapped baked brie with maple butter roasted apples.

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples | @hbharvest

I mean, doesn’t that title alone just make you want to get up right now and go make this brie? Because that’s currently what my brain is telling me, “go make brie!” I think this thought process is perfect for a Monday because as you guys know I love making Mondays something to look forward to.

Trust me, this brie is definitely something you can look forward to all day long.

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples | @hbharvest

With October just days away, I felt it was the perfect time to share this extra cozy, extra delicious, autumn appetizer…or if you’re me…dinner for one (highly recommend).

One of my goals this fall is to share with you guys more recipes that are perfect for entertaining. Autumn is such a huge season for hosting friends and family for dinner and I want to bring you all not only great recipes to serve for dinner, but recipes to snack on as well. With Halloween and the big holiday season upon us I’m excited to kick things off with this brie.

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples | @hbharvest

Oh this brie, words really cannot describe just how incredibly delicious it is. It’s truly one of my very favorite recipes I have created, which probably comes to no one’s surprise as it contains all the things I love. It’s cheesy, buttery, and loaded with roasted honeycrisp apples.

Best part? Like most baked brie recipes, this is incredibly easy to make, uses very minimal ingredients (and pantry staples), and can be prepped in advance for stress free entertaining.

Really, what more could you ask for?

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples | @hbharvest

Here is how we make this brie…

You’ll want to start off by roasting the apples. I paired my honeycrisp apples with Land O Lakes® Salted Butter in Half Sticks plus a touch of real maple syrup. The Land O Lakes® Butter in Half Stick Butter is my secret weapon for two reasons.

Reason One: the half sticks are the perfect size for appetizer style recipes or recipes that serve two. They measure a fourth cup per stick and are so convenient.

Reason Two: the salt in the half sticks is just the right amount to highlight all those sweet flavors from the apples and maple. It’s the most perfect pairing.

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples | @hbharvest

While I do think the maple butter roasted apples are the star here (I could literally just eat these roasted apples all autumn long), obviously the pastry wrapped brie is a pretty key player here as well. It’s made up of three very simple ingredients: puff pastry, brie, and apple butter. The apple butter is spread over top of the brie, then the pastry gets wrapped around the brie, creating the most perfect bundle of buttery, flakey, cheesy goodness.

While baking, the pastry turns a deep, deep, golden brown, some parts may even start to burn, but this is OK. I promise, the brie is trapped inside that flaky pastry and as it melts the apple butter sinks into the cheese making everything ooey and gooey. Again, SO GOOD.

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples | @hbharvest

And the apples? As they slowly roast, the maple and butter simmer down to create an almost caramel-like sauce. Yes, caramel-like. YUM.

Spoon the apples over the baked brie…perfection.

It’s just beyond words good.

And now you see why your Monday needs to include this baked brie…it just does.

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples | @hbharvest

Watch the How Here:

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories Per Serving: 499 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now



  • 1. Preheat the oven to 425 degrees F.
    2. In a medium baking dish, combine the apples, butter, and maple. Transfer to the oven and roast for 25-30 minutes or until the apples have softened and the sauce thickened. 
    3. Lay the puff pastry flat on a parchment lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie, I leave the rind on the bottom and sides intact. Spread the apple butter over top the brie and then fold the corners of the pastry over the brie. Brush the pasty with beaten egg and sprinkle lightly with sugar. Bake for 20-25 minutes or until the pastry is deep golden brown. 
    4. To serve, spoon the apples over the brie. Top with fresh thyme. Enjoy!

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples | @hbharvest

{This post is sponsored by Land O’Lakes. Thank you for supporting the brands that keep Half Baked Harvest cooking!}

You May Also Like

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Served this on Christmas Day as an appetizer, and it was so delicious! The apples are incredible, they get so nice and buttery, and we didn’t have fresh thyme so we used sage instead which worked just as well. Thank you!

  2. 5 stars
    This was absolutely delicious with the apple butter and Brie melting together and then the crispy pastry and warm apples. Couldn’t have been easier to make! The whole thing was finished in my house!

  3. I love all your recipes. So naturally when I want to make something I look on your website first 🙂 My son and I are creating some filled puff pastry snacks using ice cube trays. Do you have a recipe for puff pastry? Or do you prefer to buy it frozen? Thanks!

    1. Hey Suzanne,
      Thanks so much for your kind message! I do not have a recipe for puff pastry, I just prefer to buy it frozen, it’s so much easier:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  4. 5 stars
    We totally loved this recipe!! we added some toasted pecans, thank you for sharing your beautiful and delicious art!!

  5. HI Tieghan. Looking to make this as an appetizer for Thanksgiving. I’m assuming by make ahead you mean that everything can be done in advance except for the baking? And I assume you can just keep it in the fridge? Would it work to prep it a day ahead? Thanks!

    1. Hi! Yes, that is exactly what I mean. You can keep chilled in the fridge for up to 2 days, until ready to bake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  6. 5 stars
    I made this twice this week and it was such a hit both times! I forgot to take any pictures. Thank you for the wonderful recipe and for your blog. I can only imagine the hard work that is required to create such beautiful blog posts. Please know that I enjoy them so much!

    1. I am so glad you loved this Daisy! Also, taking the no pictures as a sign that they were just too good haha! Thank you!

  7. Hi Tieghan,
    I’ve been following you on instagram for a while now but I got your cookbook a few weeks ago, and I’ve been full blown fangirling ever since. I’m having company this weekend and it’s going to be a Half Baked Harvest affair! I want to make this brie, but I’m just wondering, when you say it’s easy to make ahead, should I be baking it, then re-heating, or prepping everything and then waiting to put the apples + brie pastry in the oven?

    Thanks for your help!

    1. HI Georgia! Thank you so much! I am thrilled that you are enjoying the cookbook! 🙂

      I like to prep everything, keep in the fridge, then bake the brie + apples, then add the apples.. Please let me know if you have other questions. Hope you love this recipes and everything you make from the book too! Thanks! 🙂

  8. I love this recipe and really wanted to make it in advance for my boyfriend for thanksgiving since we aren’t able to spend it together (I’m a nurse and have to work). He doesn’t cook and I wanted to be able to prep this in advance so he could just heat it up in the oven when ready. Do you have any suggestions?

    1. Sadly this is best eaten right after it is baked. You can prep everything and keep in the fridge, then bake when ready. Also, so sorry for the late response! Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. I like this best with crackers, but bread is great too. I just love the added crunch from the crackers. Please let me know if you have any other questions. Happy Thanksgiving! ?

  9. 5 stars
    Hey, I saw your remarks about making ahead but have you ever actually baked the brie in the puff pastry until almost done, then transported and finished baking on site? I’m not going far but a little worried the pastry will deflate????

    1. Hi Judy! I don’t think the pastry will deflate once baked. It holds up pretty well. Please let me know if you have any other questions. Hope you love this recipe! Thank you! 🙂

  10. 5 stars
    This was so delicious! I made it last night for a small dinner party appetizer and it was soo yummy! I added some cinnamon in as well when I cooked the apples. Thanks for a delicious recipe!

  11. I’m excited to try this tomorrow! I picked up philo dough and was wondering if I should only use a single layer or the entire package?

    1. Hi Taylor! You need just one sheet of the puff pastry. Please let me know if you have any other questions. Hope you love this recipe! 🙂

  12. I made this appetizer for my family after they were outside on a cool fall day. They DEVOURED this. Thank you for all the best recipes 🙂

  13. Ok, so I must confess I’m not a big brie fan. I wish I was because this really does look amazing!! I love the color on the pastry.

  14. Hey Tieghan,
    This looks lovely for a fall appetizer! I feel like the apple is perfect for the rich and cream Bree. Do you have any good apple cake or loaf (haha or muffin) recipes? I feel like it’s tough to find a good apple cake (or muffin) recipe that’s light and fluffy but still has nice apple chuncks (like carrot cake- but for fall). ?
    Either way, I’m looking forward to seeing more apple and fall inspired recipes and I hope the retreat went well!

    1. Hi Kristin!
      I am so glad you are liking this recipe! I do have some other apple recipes up on the blog that are recent if you want to check those out and I’ll put a link at the bottom of this comment to a cinnamon apple crumble cake that I think you will like! Also, you can search all the apple recipes through search bar at the top right corner on my site! I hope this helps. Let me know if you have any other questions! ?

      1. Hey Tieghan,
        Thanks for sharing the apple cake recipe (I wasn’t able to respond directly to your comment, for some reason). I actually made that cake for my mom a while back and she loved it! Maybe I can make it again when I visit. Thanks for your help! ☺️??

  15. How do I this in advance? I need it an event that begins at 5:30 and I won’t arrive until then. How can I pre- prep this?

    1. Hi Virginia! You can wrap the brie and roast the apples in advance. I would bake the brie when you arrive and then just warm the apples right before serving. Does this help? Let me know if you have other questions. Hope you love this recipe!

    1. Hey Anna! I like to just serve it with appetizer spoons or knives and let people break into and get some cheese with the pastry. The pastry acts as the bread. That said, crackers would still be delicious with this as well. Please let me know if you have other questions. Hope you love this!

  16. Love these so much. I totally go against the grain and use salted butter in all my baking. It’s controversial but it totally works. They look amazing!