Apple Butter Baked Brie Recipe – Easy Holiday Appetizer Everyone Loves

The moment you pull a golden, gooey wheel of apple butter baked brie from the oven, you know you’re about to be the star of the party. The scent alone—warm, buttery pastry and sweet, spiced apples—wraps the whole kitchen in a cozy holiday hug. Honestly, this apple butter baked brie is pure magic for anyone who loves a little drama (in their appetizers, not their life!).

I still remember the first time I made apple butter baked brie. It was for a holiday potluck, and I arrived feeling slightly nervous—would people even eat warm cheese? Would the apple butter taste weird? Turns out, I had nothing to worry about. The entire wheel vanished in minutes, and I spent the rest of the night jotting down the “recipe” on napkins for half the crowd. That’s when I knew I’d found my go-to holiday appetizer.

This recipe is more than just easy—it’s downright foolproof. You don’t have to be a pastry chef or even a confident home cook. If you can spread apple butter and wrap a wheel of cheese, you’re already halfway there. Plus, it’s endlessly adaptable. Whether you’re hosting a fancy dinner or a casual get-together, apple butter baked brie fits right in. It’s also a lifesaver for those “oh no, I forgot an appetizer!” moments (we’ve all been there).

I’ve tested this apple butter baked brie recipe at family gatherings, Friendsgiving, and even for a solo movie night. Each time, I’m blown away by how something so simple can taste so special. There’s just something about the blend of creamy brie, tart apple butter, and flaky pastry that feels like a celebration. If you’re searching for a crowd-pleasing, low-stress dish, this is your answer. Trust me—once you try it, you’ll keep coming back to this apple butter baked brie recipe every holiday season.

Why You’ll Love This Apple Butter Baked Brie Recipe

• Quick & Easy: You can have this ready in under 30 minutes. Perfect for last-minute guests or spontaneous celebrations.
• Simple Ingredients: No need to scour specialty stores—everything is easy to find, and you might already have apple butter in your pantry.
• Perfect for Holidays: This apple butter baked brie is made for Thanksgiving, Christmas, or any cozy winter gathering.
• Crowd-Pleaser: It vanishes fast. Kids, adults, even the “I don’t do cheese” folks will sneak a bite.
• Unbelievably Delicious: Between the molten brie, sweet apple butter, and crisp pastry, every bite is a total flavor bomb.

I’ve made baked brie a dozen different ways, but this apple butter baked brie stands out. The apple butter brings a sweet-tart depth that regular jams or preserves just can’t match—it’s got that autumn spice and nostalgia vibe. I always blend my apple butter with a touch of cinnamon and nutmeg for extra warmth (highly recommend!). And wrapping the whole thing in puff pastry? Let’s face it, that’s the fun part. You don’t need fancy folding skills; rustic always looks gorgeous coming out of the oven.

There’s something magical about serving a dish that gets people talking—and reaching for seconds. This apple butter baked brie isn’t just tasty, it’s the kind of comfort food that makes you pause mid-bite and smile. Whether you’re looking to impress your in-laws or just want a treat for yourself, this is the holiday appetizer that delivers every single time. Plus, it’s so easy to tweak: add nuts, swap jams, or go gluten-free. It’s a true keeper in my recipe box, and I have a feeling it’ll become yours too.

What Ingredients You Will Need

This apple butter baked brie recipe is all about simple ingredients coming together for an unforgettable result. No wild goose chases for specialty items—just a few pantry and fridge staples, with a dash of holiday flair.

• Brie Cheese Wheel (8 oz / 225g or 16 oz / 450g, depending on crowd size) – Choose a double- or triple-cream brie for the creamiest melt. I personally love Président or Trader Joe’s brie.
• Apple Butter (about 1/3 cup / 80g) – Thick, spiced, and slightly tart. Homemade is amazing, but store-bought works beautifully. Look for one with cinnamon, cloves, and no added high fructose corn syrup.
• Puff Pastry Sheet (1 sheet, thawed if frozen) – The buttery, flaky shell! Pepperidge Farm is my go-to, but any all-butter brand is fantastic. You can also use crescent roll dough in a pinch.
• Egg (1 large, for egg wash) – Beaten with a splash of water or milk to give the pastry that gorgeous golden sheen.
• Chopped Pecans or Walnuts (optional, 2-3 tbsp / 20-30g) – For crunch and a nutty kick. Toast them lightly for extra flavor.
• Fresh Thyme or Rosemary (optional, 1-2 tsp, chopped) – Adds a little earthiness and a pop of color on top. Thyme is my favorite with apple butter.
• Pinch of Cinnamon or Nutmeg (optional, for sprinkling) – If your apple butter isn’t super spiced, this gives a warming boost.
• Honey (optional, for drizzling) – A touch of sweetness just before serving. Not necessary, but totally lovely.

Ingredient tips:

• For gluten-free: Use gluten-free puff pastry (Jus-Rol makes a good one), or skip the pastry and simply bake the brie in a small oven-safe dish with apple butter on top.
• No apple butter? Try pear butter, fig jam, or apricot preserves—each gives a unique twist but keeps that sweet-savory vibe.
• Nut allergy? Skip the pecans/walnuts or use pumpkin seeds for crunch.
• Dairy-free folks: Look for vegan brie (brands like Miyoko’s Creamery) and a dairy-free pastry.

Honestly, this recipe is as flexible as you need it to be. Just don’t skimp on the brie or apple butter—those are the real stars!

Equipment Needed

• Baking Sheet or Pie Plate: A rimmed baking sheet works best to catch any oozy cheese. I sometimes use a ceramic pie dish for a prettier presentation.
• Parchment Paper: For easy cleanup—trust me, you’ll thank yourself later.
• Small Mixing Bowl: For beating the egg wash.
• Pastry Brush: Makes brushing on the egg wash a breeze. In a pinch, use a spoon or even your fingers.
• Knife: Sharp enough to trim pastry or slice off the brie rind, if desired (I usually keep it on for extra flavor).
• Spatula or Large Spoon: For transferring the finished brie—be gentle, it’s molten!
• Cooling Rack (optional): Helps keep the pastry crisp if you’re prepping ahead.

If you don’t have a pastry brush, honestly, your fingers will do the trick. I’ve even used a clean paintbrush (designated just for food, obviously). For the baking sheet, foil works as a liner if you’re out of parchment. And if you’re working with a tight budget, dollar store pie plates and silicone spatulas do the job just fine—no need for anything fancy.

One tip: keep your puff pastry really cold until right before you assemble. Warm pastry gets sticky and hard to handle! I’ve learned that the hard way on more than one frantic holiday morning.

Preparation Method

1. Preheat Your Oven: Set to 400°F (200°C). Line your baking sheet or pie plate with parchment paper for easier cleanup. This is non-negotiable—melted cheese loves to stick!
2. Prep the Puff Pastry: Unfold your thawed pastry on a lightly floured surface. If it looks cracked, gently patch it together with your fingers. Roll it out just a bit if you want an extra-flaky shell—aim for a 12-inch (30 cm) square. (Tip: If the pastry gets too warm or sticky, pop it back in the fridge for a few minutes.)
3. Assemble the Brie: Place your brie wheel in the center of the pastry. If you want, you can trim off the top rind for an even gooier inside, but I usually leave it on.
4. Add the Apple Butter: Spread about 1/3 cup (80g) of apple butter evenly over the top of the brie. Sprinkle with nuts, herbs, and a pinch of cinnamon or nutmeg if using. (If your brie is really big, add a little extra apple butter—trust your instincts!)
5. Wrap the Brie: Fold the pastry up and over the brie, pleating as you go, until it’s completely enclosed. Pinch the pastry edges together to seal. If there’s too much extra dough, trim it off and use the scraps for decorative shapes (I love little pastry leaves!).
6. Brush with Egg Wash: Beat 1 large egg with 1 tablespoon of water or milk. Brush all over the pastry—this gives a beautiful golden color.
7. Bake: Transfer to the oven and bake for 20-25 minutes, or until the pastry is golden brown and crisp. (If your pastry is browning too quickly, tent with foil.)
8. Cool Slightly: Remove from the oven and let rest for 5-10 minutes. This helps the cheese set a little, so it won’t completely collapse when you cut into it (though a little ooze is part of the fun!).
9. Serve: Transfer to a serving board. Drizzle with honey and sprinkle fresh herbs if you like. Serve with crackers, sliced baguette, or apple slices.

Troubleshooting:

• If your pastry splits during baking, don’t panic! The cheese will still taste amazing and the rustic look is half the charm.
• Soggy bottom? Try preheating your baking sheet in the oven before placing the brie on it.
• If the cheese oozes out, just scoop it up with crackers—no one will complain, promise.

Personal tip: I always make this as close to serving time as possible, but you can prep the wrapped brie a few hours ahead and chill it—just add 3-5 extra minutes to the bake time if it’s cold from the fridge.

Cooking Tips & Techniques

Even though apple butter baked brie is simple, a few little tricks make all the difference. Here’s what I’ve learned (sometimes the hard way):

• Keep Pastry Cold: Warm puff pastry is a nightmare. Always keep it in the fridge until you’re ready to assemble. If it starts to feel sticky, a quick chill makes it easier to handle and helps the pastry puff better in the oven.
• Seal It Well: Pinching the pastry seams tightly prevents molten cheese from escaping. If you’re using pastry scraps for decoration, “glue” them on with egg wash.
• Watch the Bake: Every oven runs a little different. Start checking at 20 minutes—the pastry should be deeply golden and crisp. Underbaked pastry is doughy, and overbaked loses its delicate texture.
• Let It Rest: Don’t rush to cut in! Giving it 5-10 minutes after baking helps the gooey center settle just enough, so you get that perfect, dramatic cheese pull instead of a puddle.
• Prevent Soggy Bottoms: If you’ve ever had a sad, soggy baked brie, try baking on a hot baking sheet or using a pie plate. It helps crisp the bottom crust.
• Customize Your Flavors: Don’t be afraid to add extra apple butter, a sprinkle of brown sugar, or a dash of cayenne for a sweet-heat surprise.

One time I got distracted, and my brie oozed all over the oven floor. Lesson learned: always use parchment and keep an eye on it! When it comes out just right, the pastry is shatteringly crisp and the cheese is gloriously molten. Don’t be afraid to get a little messy—half the fun is in the gooey, finger-licking bites.

Variations & Adaptations

• Gluten-Free: Swap the puff pastry for a gluten-free brand, or try wrapping the brie in phyllo dough (brush with butter between layers for flakiness). You can also just bake the brie with apple butter in a ramekin and serve with gluten-free crackers.
• Vegan: Use a vegan brie and dairy-free pastry. I’ve made this with Miyoko’s vegan brie and it’s shockingly good—same gooey factor!
• Nutty Crunch: Add a handful of chopped pecans, walnuts, or even pistachios for texture. Toast them first to really bring out the flavor.
• Jam Swap: No apple butter? Try fig jam, cherry preserves, or even orange marmalade for a citrusy twist. Each brings a new personality to the dish.
• Spiced Up: Sprinkle a little cayenne or smoked paprika on the apple butter for a sweet-savory kick. This is my personal favorite variation—especially with a glass of mulled wine.

To adapt for different cooking methods, you can also grill the wrapped brie over indirect heat on a barbecue (just use a foil pan and keep the lid closed). And for a mini version, use small brie rounds and make individual pastries—super cute for parties!

I once swapped the apple butter for cranberry sauce and added orange zest. It was a total hit at Thanksgiving—people still ask for “that cranberry brie thing” every year!

Serving & Storage Suggestions

Apple butter baked brie is best served warm, right after baking, when the cheese is at its meltiest. Transfer it to a wooden board or platter with a big knife and let everyone dig in. For a festive touch, drizzle with honey and sprinkle with fresh thyme or pomegranate seeds.

• Great Pairings: Serve with sliced baguette, hearty crackers, or crisp apple and pear slices. For a beautiful board, add grapes, dried fruit, and toasted nuts.
• Beverage Ideas: Sparkling wine, crisp cider, or a hot toddy all go beautifully with the sweet and savory notes.
• Storage: If you have leftovers (rare, but it happens!), wrap tightly in foil and store in the fridge for up to 3 days. The pastry will soften, but it’s still delicious.
• Reheating: Warm slices in a 300°F (150°C) oven for 10-12 minutes, or until gooey again. Microwaving works in a pinch, but the pastry won’t stay as crisp.

Over time, the flavors meld and the apple butter infuses even more into the brie—so sneaking a cold bite from the fridge the next day is definitely not a crime. I may have done this a few times myself!

Nutritional Information & Benefits

Here’s a rough estimate for one serving (about 1/8 of a 16oz baked brie):

• Calories: 250-300
• Protein: 7g
• Carbs: 20g
• Fat: 18g
• Sugar: 8g

Brie is rich in protein and calcium, and the apple butter brings vitamins from real fruit (especially if you use a version with no added sugar). Nuts add healthy fats and a little fiber. This apple butter baked brie recipe is naturally vegetarian, and with gluten-free or dairy-free swaps, it’s easy to adapt to many diets. Allergens include dairy, eggs (in the wash), and possibly nuts—so check all labels if you’re serving folks with allergies.

From a wellness perspective, I love that this appetizer feels totally indulgent, but a little goes a long way—pair it with fresh fruit and you’ve got a balanced holiday nibble. Just don’t expect leftovers!

Conclusion

If you’re looking for a holiday appetizer that checks every box—easy, stunning, and absolutely delicious—this apple butter baked brie recipe is it. It’s the kind of dish that gets people talking, makes your kitchen smell heavenly, and disappears faster than you can say “save me a slice!”

The best part? You can make it your own. Switch up the toppings, try different jams, or experiment with herbs and nuts. I love this recipe because it’s forgiving, festive, and always a crowd favorite. There’s something so satisfying about that first gooey, cheesy bite.

Give it a go this holiday season, and let me know how you make it yours! Share your twists in the comments (and tag me if you post it on Pinterest!). Here’s to cozy kitchens, happy gatherings, and the kind of appetizers people remember all year long.

Frequently Asked Questions About Apple Butter Baked Brie

Can I make apple butter baked brie ahead of time?

Yes! Assemble the brie with apple butter and pastry, then refrigerate (covered) for up to 8 hours. Bake right before serving and add a few extra minutes if it’s cold from the fridge.

Do I need to remove the rind from the brie?

Nope! The rind is totally edible and helps the cheese hold its shape as it bakes. If you prefer a gooier center, you can slice off the top rind—but it’s not required.

What can I use instead of apple butter?

Try fig jam, apricot preserves, pear butter, or even cranberry sauce for a different flavor. Apple butter gives a classic fall vibe, but other spreads work great too.

Can I bake this without puff pastry?

Absolutely! Place the brie in a small oven-safe dish, top with apple butter and nuts, and bake until gooey. Serve with crackers or sliced fruit.

How do I keep the baked brie from getting soggy?

Bake on a preheated baking sheet or in a pie plate, and let it rest for a few minutes after baking. Serving promptly helps keep the pastry crisp and delicious.

Print