Baked Brie in Crescent Dough with Apple-Cherry Compote
A warm, elegant appetizer featuring creamy melted Brie cheese encased in buttery crescent roll dough and topped with a spiced apple-cherry compote studded with toasted walnuts. The contrast of soft cheese, crisp pastry, and tart-sweet fruit makes this ideal for holiday gatherings, dinner parties, or upscale entertaining. This version uses store-bought dough for convenience while maintaining restaurant-quality presentation through the lattice-topped construction.
Ingredients
- 8 oz Brie cheese, round, rind removed
- 1 medium apple, peeled, chopped
- ¼ cup dried cherries
- ¼ cup sugar
- ½ cup water
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- 1 tablespoon orange-flavored liqueur or orange juice
- ¼ cup walnuts, chopped, toasted
- 1 8 oz can refrigerated crescent rolls or dough sheet, Pillsbury Original
Instructions
- 1
Remove rind from Brie with a sharp knife and wrap in plastic wrap; freeze 30 minutes.
- 2
Combine apple, dried cherries, sugar, and 1/4 cup water in a saucepan; bring to boil.
- 3
Reduce heat and simmer 2 to 3 minutes, stirring occasionally, until fruit softens.
- 4
Whisk cornstarch, cinnamon, remaining 1/4 cup water, and liqueur together in a small bowl until smooth.
- 5
Add cornstarch mixture to apple mixture, stirring constantly, and simmer 2 to 3 minutes until thickened.
- 6
Remove from heat and stir in toasted walnuts.
- 7
Heat oven to 375°F and line a 15x10x1-inch pan with foil.
- 8
Unroll dough onto foil and press into an 11x9-inch rectangle, sealing perforations if using crescent rolls.
- 9
Cut an 11x3-inch strip from one side and set aside.
- 10
Slice Brie round horizontally into 2 rounds.
- 11
Place cheese rounds side by side in center of dough rectangle.
- 12
Roll dough sides up around cheese to form a rim.
- 13
Spread apple-cherry mixture evenly over cheese.
- 14
Cut reserved dough strip into 6 half-inch strips; arrange 3 lengthwise across cheese.
- 15
Cut remaining strips in half and weave across to form a lattice; press edges to seal.
- 16
Fold foil edges up 1 inch and pinch corners together.
- 17
Bake uncovered 30 minutes, then cover with foil and bake 5 minutes longer until golden and cheese softens.
- 18
Let stand 10 minutes before serving.
- 19
Cut in half lengthwise, then into crosswise strips to serve warm.
Tips
Freeze the rimmed Brie before assembly to keep it from leaking into the dough during baking.
Press crescent roll perforations firmly to seal them, creating a cohesive dough base for cleaner cuts when serving.
Toast walnuts yourself in a dry skillet for 3 to 4 minutes for fresher flavor than pre-toasted versions.
Good to Know
Baked appetizer keeps covered in the refrigerator for up to 2 days. Reheat gently at 300°F for 10 to 12 minutes until warmed through. Do not freeze after baking.
Prepare the apple-cherry compote up to 1 day ahead and refrigerate. Assemble the Brie package (through lattice step) up to 4 hours before baking; keep refrigerated on the prepared pan. Bake as directed just before serving.
Serve warm directly from the pan on a warmed platter. Accompany with water crackers, sliced baguette, or fresh apple slices for dipping. Pairs well with Champagne, Riesling, or sparkling cider.
Common Mistakes
Do not skip the 30-minute freeze step to avoid cheese leaking into the dough and creating a greasy base.
Do not omit sealing the crescent perforations to prevent dough from separating during baking.
Do not overbake once foil is applied; cover promptly at 30 minutes to avoid over-browning the lattice.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead and freeze it?
You can freeze the assembled (unbaked) package up to 1 month. Bake directly from frozen, adding 5 to 10 minutes to the baking time. Do not freeze after baking, as the pastry becomes soggy upon thawing.
What if I don't have orange liqueur?
Use orange juice (fresh or concentrated) as a direct substitute. The compote will be slightly less rich but equally flavorful. Apple cider or a splash of vanilla extract also work well.
How long can I keep leftover baked Brie?
Covered and refrigerated, it lasts up to 2 days. Reheat gently at 300°F for 10 to 12 minutes. The pastry will not be as crisp after storage, but the cheese and compote remain delicious.