Cookbooks
By Jake Cohen
4.2
(5)
Photo by Matt Taylor-Gross
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I’m always trying to step up my apples-and-honey game. While a basic platter for dipping to sweeten the Jewish New Year is nice, I’m going more of the route of giant apples and honey cheese boards or savory-leaning tartes Tatin. This baked Brie is my latest, and most popular, Rosh Hashanah creation. It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo. But when baked, the combo of textures matched with the flavors of apples and honey fusing with gooey Brie never fails to please a crowd, and by crowd I mean my family of hungry vultures. You can keep things simple as is or add to this recipe as you please, tossing in some minced rosemary with the apples or swapping in hot honey for a little kick. Serve slices with a knife and fork or just throw it on the table with tons of crackers and crusty bread for scooping. I’m a big believer in reducing any stress in entertaining, especially around the holidays, so please don’t take your appetizers (or yourself) too seriously. Just enjoy the new year, and this new way to sweeten it!
Ingredients
8 Tbsp. (1 stick) unsalted butter
2 small Honeycrisp apples, cored and thinly sliced
¼ cup honey
Kosher salt and freshly ground black pepper
6 sheets frozen phyllo dough, thawed and trimmed into 12-inch squares
1 (16-ounce) wheel Brie cheese
Preparation
Step 1
Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
Step 2
In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper.In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you’ve layered all 6 sheets of phyllo. Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
Step 3
In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you’ve layered all 6 sheets of phyllo.
Step 4
Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
Step 5
Bake, rotating the pan halfway through, for 20 to 25 minutes, until golden brown and crisp. Transfer to a platter and serve immediately.
Copyright © 2021 Jew-ish: Reinvented Recipes from a Modern Mensch by Jake Cohen published by Mariner Books, a division of HarperCollins. Photographs by Matt Taylor-Gross. Buy the full book from Mariner Books, Bookshop, or Amazon.
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Reviews (5)
Back to TopTriangleJust wondering if you guys read the recipes before posting or is there a phyllo topping over the Brie already wrapped in phyllo
Anonymous
1/7/2022
Step 3 repeats most of the instructions of Step 2.
Kweever
Dublin, Oh
12/13/2021
Karen, I think you could reheat it the next day however, the water in the apples would most likely compromise the flakiness of the phyllo dough. I am saying it might be soggy on day two. Maybe don't use all caps next time as it appears you are screaming;)
Food Lover
Canada
12/5/2021
WAS WONDERING WHEN YOU BAKE THIS IF THIS CAN BE REHEATED TO SERVE THE NEXT DAY??? OR SHOULD IT BE SERVED THE SAME DAY
KAREN
ONTARIO CANADA
11/10/2021
TagsPastriesAppleFruitPhyllo DoughBrieCheeseDairyStarterDinnerNut FreeVegetarianBakingRosh HashanahCookbooksHarper Collins
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