1 8 oz. brie wheel 

1 puff pastry sheet

1 honey crisp apple, peeled and diced into small pieces

1/2 Tbsp lemon juice

1/2 Tbsp Milford Spice Company’s New Hudson Apple Pie

2 Tbsp caramel sauce (I used Saunders)

1 pinch flakey salt

1 egg, beaten

Raw sugar for sprinkling

Optional: Cinnamon glazed pecans

Crackers for serving


To make the salted caramel apple: in a medium bowl, combine apple, lemon juice, caramel, salt, and Milford Spice Company’s New Hudson Apple Pie. Mix together until nice and jammy. If it’s too thin, add a little cornstarch (1/4 tsp at a time, to thicken it).

Preheat the oven to 425 degrees while the puff pastry thaws.

Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry.  Spread the salted caramel apple over top (optional: sprinkle over the pecans). 

Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with raw sugar.

Bake for 20-22 minutes or until the pastry is deep golden brown.

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