Lemon Apple Baked Brie Bites

The trick for making these satisfying bite-sized appetizers is in how you size each piece to fit within the mini muffin pan. Make sure to cut brie in consistent w/2-inch cubes, and cut each crescent roll square to exactly 24 1/2 inches. Doing so will make the look of each appetizer consistent, and will bake the batch up evenly.


30 minutes


12-15 minutes


24 bites




  • 1 round Brie cheese with rind (8 ounces)
  • 1 apple, peeled and finely diced
  • 2 Tablespoons Challenge Lemon Butter Snack Spread, melted
  • 1 tube crescent dough (8 ounces)
  • ¼ cup finely chopped walnuts


  • 1

    Preheat oven to 375°F. Lightly grease a mini muffin pan and set aside.

  • 2

    Cut brie into 24 even-sized cubes (about ½ inch big). Place diced apples in a small bowl and toss to coat with Challenge Lemon Butter Snack Spread. Set aside.

  • 3

    On a lightly floured work surface, roll out crescent dough to a 10-inch x 15-inch rectangle. Cut lengthwise into 4 even strips, then cut crosswise into 6 even strips. You will have 24 2-½-inch squares.

  • 4

    Gently press each square into a well of the mini muffin pan. Scoop apple mixture into each cup, top with a cube of brie, and sprinkle with ½ teaspoon of walnuts.

  • 5

    Bake until pastry is puffed and corners are golden brown, 12-15 minutes. Let cool a few minutes in the pan, then transfer to a serving dish. Enjoy warm or room temperature.

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