Baked Brie parcel with caramelised onions and apples

    55 min

    This gorgeous puff pastry parcel is filled with gooey Brie and sweet caramelised apples and onions. An elegant but easy starter for any affair.

    85 people made this

    Serves: 8 

    • 1 head garlic
    • olive oil
    • 50g butter
    • 1 onion, sliced
    • 1 Granny Smith apple - peeled, cored and sliced
    • 1 (200g) wheel Brie
    • 1 sheet puff pastry
    • 1 tablespoon melted butter

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas mark 6. Place garlic on a baking tray, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
    2. Meanwhile, melt 50g butter in a frying pan over medium heat. Cook and stir onion and apple in butter until tender and caramelised. Set aside.
    3. Arrange Brie on top of puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed to make a parcel. Brush with melted butter.
    4. Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.


    Baked brie parcel with caramelised onions and apples
    Baked brie parcel with caramelised onions and apples

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    Reviews & ratings
    Average global rating:

    Reviews in English (62)


    I made individual bakes bries. I bought the already made mini puffed pastry shells (freezer section), put about a Tablespoon of brie in each, then topped with about 1 teaspoon of the onion mixture and one piece of roasted garlic on each, baked them on a cookie sheet for about 6 minutes at 350. I bought a jar of the already peeled garlic, tossed them in a little olive oil and a pinch of salt then roasted them in a foil pocket at 400 for 20 minutes  -  09 Mar 2006  (Review from Allrecipes US | Canada)


    Awesome recipe! I made it for a Christmas Eve dinner and everyone was quite impressed with it, though it was SO easy. I didn't bother with the apples, I didn't want a 'sweet' brie recipe. Some 'brie-newbies' might wonder about what to do about the rind. All a personal preference thing. I personally think the texture is a little gross, so I don't eat it. Some will argue that the rind is where the best flavor is. What I did was cut the top rind from it and leave the rest, that way I could easily scoop the tasty inner cheese from it.  -  25 Dec 2005  (Review from Allrecipes US | Canada)


    I made a very similar version of this recipe last night and took it to a ladies get-together. My recipe varied a bit although its hard to go wrong with these ingredients. I cut a 15 oz round of brie in half horizontally, topped with a few tablespoons of apricot preserves, then topped that with carmelized onions mixed with roasted chopped walnuts. Then I added the second half of the brie and used the same toppings (apricot, onion/walnuts). I didn't use as much butter when I carmelized the onions - only about 2 Tbs - and I cooked them very slowly for about 15 minutes before adding a spoonful of sugar and letting them cook covered for 10 more minutes and adding the walnuts. I also used thawed Phyllo dough (4 sheets brushed with butter) to wrap the brie. I served this with sliced baguette bread and crackers, with sliced Asian pears on the side. Yummm.. this was met with rave reviews!!  -  09 May 2007  (Review from Allrecipes US | Canada)