Baked Brie with Fruit Compote

Amy LaBelle
Nov 6
3 min read

This Baked Brie with Fruit Compote is one of my favorite easy appetizers! Elegant, cozy, and always the first thing to disappear at the table.

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Amy LaBelle's Baked Brie with Fruit Compote Recipe:

Baked Brie Ingredients:

1- 8 to 12 ounce brie cheese round
1 sheet Puff Pastry (thawed but still cold)
1 large egg
All-purpose flour

Fruit Compote Ingredients:

½ cup slivered orange peels
½ cup The Winemakers Kitchen Buzz’d Honey
2 lbs mixed dried fruit
1 bottle LaBelle Winery Granite State Red Wine
½ cup orange juice
2 cinnamon sticks

Directions:

Start this recipe by making the fruit compote first. In a large, heavy-duty saucepan over low-medium heat, add the orange peels and honey.
Simmer slowly and stir occasionally for about 10 minutes, or until the orange peels begin to look translucent.
After the orange peels turn translucent, add the dried fruit, Granite State Red Wine, orange juice, and cinnamon sticks. Simmer this mixture for about 40 minutes, making sure to stir occasionally.
Once the fruit is soft and tender, remove from the heat to cool and transfer into a separate bowl. Cool to room temperature, remove cinnamon sticks, then chill before serving.
While the fruit compote is cooling down, begin preparing the baked brie.
Arrange a rack in the middle of the oven and heat the oven to 400°F.
Line a baking sheet with parchment and set aside, or you can bake your brie in a pie plate.
Dust your work surface with a small amount of all-purpose flour.
Unwrap the puff pastry and place it on the flour. Coat a rolling pin with some flour as well, and roll out the puff pastry into an 11-12 inch square. No need to get out a ruler; it's fine to estimate.
Place the round of brie cheese onto the middle of the pastry. Top with any optional extra toppings, if using.
Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.
Transfer the wrapped brie to the baking sheet or pie plate. If the pastry has warmed during the folding process and is no longer cool to the touch, place in the refrigerator for 10 minutes, or until you're ready to bake and serve.
Once you are ready to bake, beat the large egg and brush all over the puff pastry. Be sure to get the sides and around the folds. Try not to let the egg puddle underneath the brie.
Place into the oven and bake for 35 to 40 minutes. The puff pastry should be a deep golden-brown color before removing from the oven.
Once cooked, set aside and let the brie cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little.
Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.
Top your baked brie with the previously prepared fruit compote. Arrange sliced baguette or crackers around the brie and serve while warm.

Amy's Recipe Tips:

While make the fruit compote, if too much of the liquid evaporates during cooking and your mixture becomes too thick, add some additional orange juice or water to loosen the consistency.