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Pastry wrapped baked Brie with Apples & Balsamumm-Maple Caramel

Preparation: 20 min. / Cooking: 65 min. / Servings: appetizer for 4 to 6 personnes - Balsamumm-Maple Caramel: 1-1/2 Cup

Perfect recipe to include in a special dinner Menu. Serve it as an appetizer or even for dessert on Christmas, New Year’s Eve or even Valentine’s. Is this recipe, Balsamumm-Maple Caramel sauce is a must, mixture of all ingredients and flavors is really surprising. Enjoy!

Feuillete au brie fondant et aux pommes


For Apples

2 honey crisp apples, sliced

1 half stick (1/4 cup) Salted Butter, sliced

3 tablespoons Balsamumm Bianco, or original

For Balsamumm-Maple Caramel sauce

150 g Balsamumm Bianco

100 g maple syrup

60 g of butter

125 g of whole liquid cream 35%

1 pinch salt flower

For Pastry

1 sheet (245 g) frozen puff pastry, thawed

1 (8 ounce) wheel of Brie Cheese

2 tablespoons Balsamumm-Maple Caramel sauce

1 egg, beaten 1 tbsp. coarse sugar, for sprinkling

For serving

Balsamumm-Maple Caramel sauce, optional

Balsamumm drizzle, optional Fresh thyme


Preheat the oven to 425 degrees ˚F.

In a medium baking dish, combine the apples, butter, and Balsamumm. Transfer to the oven and roast for 25-30 minutes or until the apples have softened and the sauce thickened.

Remove from oven and set aside.

Meanwhile, prepare Balsamumm-Maple caramel. Cut butter into pieces and set aside in the refrigerator.

Heat cream in a saucepan over low heat so that it is hot when mixed with Balsamumm and maple syrup, about 3 minutes.

Heat in another saucepan over medium heat, Balsamumm and maple syrup and bring to a temperature of 180 ° C. Add the hot cream in the caramel several times by emulsifying with a whisk. Bring to 116 ° C. Add butter in pieces, gradually. Emulsify with a whisk to homogenize.

Transfer in jars. Wait for cooling before closing. Caramel can be stored for 1 month in the refrigerator.

Lay the puff pastry flat on a parchment lined baking sheet. Remove a little of the rind from the top of the Brie and place in the center of the pastry, I leave the rind on the bottom and sides intact. Spread Balsamumm-Maple Caramel on top of Brie. Fold the corners of the pastry over the Brie.

Brush the pasty with beaten egg. Sprinkle lightly with sugar, bake for 20-25 minutes or until the pastry is deep golden brown.

Spoon apples over Brie, drizzle with Balsamumm-Maple Caramel sauce and Balsamumm Bianco, top with fresh thyme and Enjoy!

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