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 Baked Brie with Apple Compote


Recipe and photo by Maren Ellingboe

This savory-sweet appetizer is always a crowd pleaser, and couldn’t be easier to make. Celebrate your favorite fall flavors by come together around this rich, luxurious treat that warms the heart as much as it fill your belly.


Bakes Brie

  • ¼ sheet puff pastry, thawed

  • 1 wheel Petit Brie*

  • 1 egg, beaten*

  • 1 tsp fresh thyme leaves*

  • Crackers or baguette slices, for serving*

Apple Compote

  • 1 apple, peeled, cored & cut into ¼-inch chunks*

  • ½ c water

  • 1 Tbsp turbinado or raw sugar

  • 1 tsp apple cider vinegar*

  • 2 cardamom seeds, crushed with the side of a knife (optional)

  • ½ cinnamon stick

  • Pinch of salt

    *items available in your Imperfect box


  1. Preheat oven to 400°. 

  2. Place 1 square puff pastry on a cutting board. Place 1 wheel Brie on puff pastry, then carefully stretch and wrap pastry around cheese until covered, pinching pastry together at the top. Brush lightly with egg. Place pastry in a pie pan. 

  3. Bake for 20-25 minutes, until pastry is golden brown. Remove from oven and let cool 10 minutes. 

  4. Meanwhile, Make Apple Compote: Place apples, water, sugar, vinegar, cardamom, cinnamon and salt in a large saucepan over medium heat. Bring to a simmer and cook for 10 minutes, until apples are just tender but still hold their shape. Discard spices. 

  5. To serve, place pastry on a serving platter. Spoon apple compote over pastry, then sprinkle with thyme leaves. Serve with crackers or baguette slices. 

Recipe Notes and Variations

  • Baked Brie goes well with any sweet element—try it with fig or pepper jam, cooked sliced peaches, or even leftover cranberry sauce around Thanksgiving!

  • You may have extra apple compote—serve it with yogurt for breakfast, or over vanilla ice cream for a quick fall dessert!