I’m always trying to step up my apples-and-honey game. While a basic platter for dipping to sweeten the Jewish New Year is nice, I’m going more of the route of giant apples and honey cheese boards or savory-leaning tartes Tatin. This baked Brie is my latest, and most popular, Rosh Hashanah creation. It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo. But when baked, the combo of textures matched with the flavors of apples and honey fusing with gooey Brie never fails to please a crowd, and by crowd I mean my family of hungry vultures. You can keep things simple as is or add to this recipe as you please, tossing in some minced rosemary with the apples or swapping in hot honey for a little kick. Serve slices with a knife and fork or just throw it on the table with tons of crackers and crusty bread for scooping. I’m a big believer in reducing any stress in entertaining, especially around the holidays, so please don’t take your appetizers (or yourself) too seriously. Just enjoy the new year, and this new way to sweeten it!
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
Step 2
In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper.
Step 3
In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you’ve layered all 6 sheets of phyllo.
Step 4
Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
Step 5
Bake, rotating the pan halfway through, for 20 to 25 minutes, until golden brown and crisp. Transfer to a platter and serve immediately.
Recipe notes
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