Pastry-Wrapped Baked Brie with Apples & Balsamumm-Maple Caramel

Prep time: 20 minutes / Cook time: 65 minutes / Yield Balsamumm-Maple Caramel: about 1 ½ cups /Servings: appetizer for 4 to 6

The perfect addition to a festive dinner menu: serve this baked Brie as an appetizer or even dessert for Christmas, New Year’s Eve, or Valentine’s Day. The Balsamumm-Maple Caramel is the star of the recipe — the combination of flavors is both surprising and irresistible!

Ingredients

For the apples

• 2 Honeycrisp apples, sliced

• ¼ cup salted butter, cubed

• 3 tbsp. Balsamumm Bianco (or Original)
  

For Balsamumm-Maple Caramel

• 150 g Balsamumm Bianco

• 100 g maple syrup

• 60 g butter

• 125 g heavy cream (35%)

• Pinch of fleur de sel
  

For the pastry

• 1 sheet (245 g) puff pastry, thawed

• 1 wheel Brie (8 oz)

• 2 tbsp. Balsamumm-Maple Caramel

• 1 beaten egg

• 1 tbsp. coarse sugar
  

For serving

• Extra Balsamumm-Maple Caramel (optional)

• Drizzle of Balsamumm Bianco

• Fresh thyme leaves

Preparation

Apples: Preheat oven to 425 °F (220 °C). In a baking dish, combine apples, butter, and Balsamumm. Roast 25–30 minutes, until softened and caramelized. Set aside.

Caramel: Warm cream gently for 3 minutes. In another saucepan, heat Balsamumm and maple syrup to 180 °C. Slowly whisk in hot cream in batches. Bring to 116 °C, then gradually whisk in cold butter until smooth. Transfer to jars, cool before sealing. Keeps 1 month in the fridge.

Baked Brie: On a parchment-lined baking sheet, place puff pastry. Trim a little rind from top of Brie and set in center (leave rind on bottom). Spread caramel on top. Fold pastry over Brie, brush with egg, sprinkle with sugar.

Bake 20–25 minutes, until golden brown. To serve: Top warm Brie with roasted apples, drizzle with caramel and Balsamumm Bianco, and finish with fresh thyme. Serve immediately!

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