This. Combination. I am so obsessed! While I will always love the classic brie and cranberry combo, brie and apple butter is where it’s at! Make these Apple Butter Baked Brie Puff Pastry Twists at your next fall gathering and watch how fast they disappear.
Apples and cheese are such a delicious combination. And the sweetness of the apple butter plays so well with the creamy brie. The best part about these puff pastry twists is that no utensils are required!
What’s in these Apple Butter Baked Brie Twists
I put “easy fall appetizer” in the title and I keep my promises. Here’s all you’ll need to make these sweet and savory treats:
You could really go nuts with the kind of brie cheese you buy – from mild and creamy to tangy and almost stinky. But for this recipe, don’t even bother. When you’re mixing cheese with other ingredients vs. featuring it front and center on a cheese board, my vote is for the less expensive kind.
Making your own apple butter is very easy, and your slow cooker or Instant Pot will do 90% of the work.
Should you remove the rind from brie before baking?
The rind of brie cheese is totally edible, so there is no need to remove it. Plus, if you leave it on, it will help the brie to keep its shape and not ooze out of these Apple Butter Baked Brie Puff Pastry Twists.
So for this appetizer, all you’ll do is cut the brie into cubes, rind on, and put them into the recipe.
How to make these Apple Butter Baked Brie Puff Pastry Twists
Fair warning, making these twists can get a little messy, but don’t get frustrated. Embrace the mess! And know that the end result will be rustic and extremely delicious.
First, roll out the puff pastry. You want it defrosted but still cold, so be sure to pay attention to the thawing directions on the box. If it gets too warm it will be harder to work with.
Then, spread the apple butter onto the pastry and dot the surface with cubes of brie. Fold it over, and cut long strips of pastry. I like to use a pizza wheel to cut the long slices before twisting them up.
When you start to twist the pastry, the mess begins. You might lose a cube of brie or two, and the apple butter will get all over your hands. No worries! Stuff the brie back in there. It will all come out perfect in the end.
And whatever you do, don’t skip the rosemary sugar. It adds such an earthy balance to the other ingredients.
How to serve these Puff Pastry Twists
Puff pastry is amazing but also a bit fickle. Don’t try to eat these Apple Butter Baked Brie Puff Pastry Twists straight out of the oven. Too hot, and they’ll be floppy.
Room temperature is the right way to enjoy this tasty fall appetizer. And they don’t really keep well either. Storing them in the fridge will basically ruin them. So? Better eat ’em all while you can!
And although I’m calling this an appetizer, you know what’s really delicious? Having these Apple Butter Baked Brie Puff Pastry Twists for dessert. After all, brie does enjoy a reputation as a “dessert cheese”. So go ahead and color outside the lines.
When you make these Apple Butter Baked Brie Puff Pastry Twists, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more fall appetizer recipes, try these:
- Burrata Toast Appetizer with Fig Syrup, Pumpkin Butter and Sage
- Pumpkin Spice Butter Board
- Harvest Cheese Board
For more apple butter recipes, try these:
- Apple Butter Vodka Cocktail
- Apple Butter Cookies with Cinnamon Vanilla Frosting
- Apple Butter Cranberry Muffins with Streusel Topping
Apple Butter Baked Brie Puff Pastry Twists (Easy Fall Appetizer)
- 1 package frozen puff pastry
- 10 oz. brie cheese
- 1 cup apple butter
- 1 egg
- 2 tsp. fresh rosemary minced
- 4 tsp. raw sugar
- Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
- Roll out the first puff pastry sheet into a larger rectangle. Spread half of the apple butter onto the surface.
- Cut the brie into small cubes. Arrange half of the brie on top of the apple butter.
- Fold the puff pastry sheet from short end to short end. Slice 1" strips from long end to long end. Starting in the middle of a pastry strip, twist the dough out to the ends. Place twists on parchment lined baking sheet. Repeat with the second sheet of puff pastry.
- Whisk the egg with 1 Tbsp. of water. Brush the twists with egg wash.
- Combine the rosemary and sugar in a small bowl. Sprinkle the twists generously with rosemary sugar.
- Bake 20 minutes. Cool to room temperature before serving.