• 10min
  • 30min
  • Easy
  • 4 Servings
0 vote


  • 2 Pink Lady® apples
  • 1 egg
  • 1 tbsp cane sugar
  • 3 tbsp maple syrup
  • 60 g salted butter
  • 1 rectangular puff pastry sheet
  • 220 g of brie
  • 4 tsp of apple jelly
  • Fresh thyme


  1. Preheat the oven to 220°C.
  2. Wash and cut the Pink Lady® apples into thin slices.
  3. Place the apple slices, the butter and the maple syrup in an oven dish.
  4. Mix slightly and bake for around 25 minutes, until the apples become softer and the juice thickens into a jelly.
  5. Roll out the puff pastry on a sheet of baking paper, and cut out 4 identical rectangles.
  6. Cut the brie into 4 pieces and put one on each puff pastry rectangle.
  7. Spread a teaspoon of Pink Lady® apple jelly on each piece of brie, then fold the puff pastry back onto the brie in order to form a small feuilleté.
  8. Brush the puff pastry with the beaten egg and sprinkle with raw cane sugar.
  9. Bake for 20 minutes, until the pastry is golden-brown.
  10. Place a spoonful of roasted Pink Lady® apples on the feuilleté and sprinkle lightly with thyme before serving.

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