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These Apple Brie Rosette Pastries are the prettiest appetizer 🌹🍎 Not only are they gorgeous, but they are also delicious and super easy to make! You just slice your apples, roll your brie and then bake these puff pastry rosettes till each little bite is perfectly golden!
Table of Contents
Why You’ll Love Apple Brie Rosette Pastries
This appetizer is savory, sweet, buttery…they’re everything that you could want in a bite! The melty brie brings the savor, while the sliced apples and honey add a perfectly sweet bite, and the freshly baked puff pastry has that buttery crisp that pulls these apple rosettes together.
Prep Like a Pro
Pick the Right Apples: You can choose whatever your favorite apple is. I choose cosmic apples. They are a great balance of sweet and tart, plus I think the red pop is beautiful for these rosettes.
Slice Smart: You can slice the apples by hand, but a mandoline makes it SO much easier. Having them super thin and uniform will help with even cooking and make it much easier to roll. Cut your apple off the rind and then thinly cut into half-moon slices. Make sure each slice has part of the skin so there’s that color pop on top.
Soak and Soften: The salt bath not only helps the apples not to brown, but it also softens them, which makes rolling easier. Make sure that you dry them VERY well afterwards. If you don’t, the pastry won’t get as crisp!
Keep your Pastries Cold: If you need, you can pop the puff pastries that you’re not working with into the fridge. They are much easier to handle and wrap if you’re working with cold pastry.
Don’t Skip the Butter: Make sure you butter your tins and your pastries so you get that golden crispness and so that they don’t stick!
You Can Make Ahead: You can assemble these Apple Brie Rosette Pastries up to the point that they are rolled up and in the muffin tins (without the honey) about 4 hours ahead. Cover them tightly and store them in the fridge. When you are ready, drizzle with honey and bake.
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🔥Chef Nadia’s Tip🔥
Make sure your phyllo dough is cold when working with it. You can even pop the pieces you’re not using in the fridge. If it becomes too doughy, put it into the fridge for a bit and just wait.
Substitutions
- Cosmic Apples → You can choose whatever your favorite apple is. I choose cosmic apples. They are a great balance of sweet and tart, plus I think the red pop is beautiful for these rosettes. It even works with pears!
- Honey → Swap this out for agave, hot honey, fig jam, a balsamic glaze, or whatever your vibe is. You just need a sweet pop with the buttery cheesy bite.
- Chives → The chives work well with this Apple Brie Rosette Pastry recipe, but fresh thyme or rosemary would add a nice savory pop if you’d prefer.
The Perfect Pairings
A Frozen Strawberry Margarita would be great to have alongside these Apple Brie Rosette Pastries. For your main, Beef Tenderloin Stacks, Potato Puree and a simple Handheld Wedge Salad!
Apple Brie Rosette Pastries: Questions Answered
You can assemble them up to the point that they are rolled up and in the muffin tins (without the honey) about 4 hours ahead. Cover them tightly and store them in the fridge. When you are ready, drizzle with honey and bake.
I’ve never tried it this way, but I don’t think it would work. The thing about the individual brie bites is each one is fully wrapped in the rind, so when it bakes it doesn’t melt as fast. You can cut a wheel of brie up, but it would be harder to roll and melt too fast!
That’s why the warm salt bath is important. Not only does it keep the apples from browning, but it also makes them soft enough that they’re pliable and roll nicely.
Apple Brie Rosette Pastries
Equipment
- Rolling Pin
- Bowl
- pastry brush
- cupcake tin
Ingredients
- 2 cosmic crisp apples, or your preferred apples
- ½ puff pastry sheet
- 8 mini brie bites
- 4 tbsp unsalted butter, melted
- Honey, to taste
- Chives, to taste
- flaky salt, to taste
Instructions
- Preheat the oven to 425°F.
- Cut your apples around the core, and then cut into very thin, uniform half moon slices, preferably with a mandolin. Make sure when you are slicing the apple that you slice it so that each piece has some of the apple skin for color. Soak in salted water (1 tsp per cup of water) with a little bit of hot water added to soften the apples for 10 minutes. Pat dry REALLY well.
- Add a little flour to your cutting board and roll out the puff pastry. Cut it into 8 equal strips, about 7½-8 inches long and about 1½-2 inches wide.
- (Watch the video if you need) Lay a puff pastry strips flat and arrange 6-8 apple slices, skin side up, along the top half, slightly overlapping them and make sure the tops peek out of the pastry a little bit. Place the mini brie on its side at the top edge. Roll the pastry and apples tightly around the brie. Tuck the bottom edge under the pastry. Brush with butter.
- Brush each cupcake tin with butter, and then place your mini brie rosettes inside. Drizzle with tops with honey.
- Bake for 25-30 minutes or until golden. Check them at around 20 minutes.
- Drizzle your beautiful rosettes with more honey, chives and flaky salt. Enjoy!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
