I hope you’re wondering what that is; because I’m about to tell you, and you’re about to become very excited. I hope. I think? Let’s find out. Actually shoot, you already know because it’s the title of this post.

This Baked Brie is one of my finest creations, and I’m pretty sure it’s going to have to be on our Christmas Eve buffet table this year. You may remember my Miniature Baked Brie from a while ago, in which post I mentioned that I tend to prefer to NOT bake brie with fruit preserves… At least, that was how I felt. Until I started making apple butter, and experimenting at Anchor Coffee House (I love my job!!). This buttery croissant dough, paired with the smooth, sweet Apple Butter and creamy, delicious brie is… too good not to share. The dough is the hardest part about making this, but I’m confident that a little will power will get you through.

Of course, you could always just go out and buy some pre-made puff pastry… and that would be a similar amount of goodness. So don’t worry, I’ll support you either way – this is worth making, and however you make it happen, I think you’ll enjoy it.

Scroll down for the recipe!

Apple Butter Baked Brie
Makes one large braid; Serves 6

Ingredients:
1/2 batch Butter Croissant dough (prepared up to step 4 in my tutorial)
1/2 c. Sweet Apple Butter
150g (1/2 of a 300g wheel) Brie cheese
1 egg, beaten with 1 tsp. cold water
1/4-1/3 c. sliced or slivered almonds, for sprinkling
Fresh rosemary, to garnish (optional)

Directions:
(1) Remove the prepared, chilled croissant dough from the refrigerator, and roll out on a lightly floured work surface into a 9×9-inch square. For two braids, roll the full recipe of dough out into a 9×18-inch rectangle, and cut it in half (as pictured below).

Note: I used half of this dough to make this recipe, and the other half to make Cranberry Apple Butter Danishes – Just a thought, if you wanted to try both!

(2) Using a sharp knife, cut little slits about 1/2-inch to 1-inch wide all the way down each side of the square (about 12 each side), cutting in about 2-1/2-inchs deep, and slanting them in opposite directions, as pictured below.

(3) Spread the apple butter down the centre strip of each danish, and then cover with slices of brie cheese.

(4) Fold the top lip of the dough down (see photos), and begin “braiding” the cut pieces over each other, alternating sides, just until the apple butter and cheese are covered and the seams are concealed beneath the next strip of dough.

(5) When you get the end of the braid, before you fold in the last four strips, fold up the bottom piece to seal in the apple butter (see more step-by-step photos on This Post), and then wrap the top two pieces over that and underneath to hold it in place. Tuck the final two pieces of dough underneath to seal.

Note: If you have uneven numbers of strips on each side, as I do in these pictures, just tuck 2 pieces in together as one, and fold it together evenly.

(6) Lay the finished braid onto a large, ungreased baking sheet and cover loosely with a tea towel to rise. Allow to rest at least 1-3 hours, or until doubled in bulk.

Note: The rising time will vary, depending on the temperature of your house. 

(7) Preheat the oven to 375 degrees F and brush the risen braid with your egg and water mixture, and then sprinkle with almonds. Bake 20-25 minutes, or until puffy and golden. Cool on a wire rack. Decorate with fresh rosemary, to serve.

This braid is best served warm, but if you want to make it in advance, just pop it in the oven for a few minutes to warm up again before you serve it. Delicious!

Back soon!

–Naomi

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