Brie Stuffed with Piloncillo-Caramelized Apples


Oh, brie how I love thee! Cold or baked, anyway! But grilled? I picked up the newest book by Marcela Valladolid, called Fiestas and the Grilled Brie Stuffed with Piloncillo-Caramelized Apples was music to my ears.

Can you imagine beautiful grill marks on a wheel of brie? Swoon! I couldn’t stop starring at the gorgeous photo in her cookbook. Perfectly gooey oozing brie goodness sandwiched with caramelized apples cooked with butter and piloncillo and infused in rosemary and thyme.

Funny story – my grilled brie turned out to be a hot mess on my grill pan. Marcela notes to be sure grill is screaming hot and even though mine was hot, I am not sure if my brie was not chilled enough, if it was too soft because I used grass-fed brie, or the rind was too thin, but whatever the reason my pan was glued with melted cheese.

I’m just happy all was not lost. We scraped the melted goodness and spooned it over toasted crostini slices. Sure, a beautiful wheel of grilled brie would have been dreamy, but the presentation turned out perfect anyway, and out of this world delicious.

So whether you are brave enough to grill brie or maybe try baking, following this Baked Brie and Fig Preserves recipe – the flavors will be amazing and a hit to any fiesta.

I look forward to making more Mexican-style cocktails and appetizers from Fiestas: Tidbits, Margaritas & More.

Brie Stuffed with Piloncillo-Caramelized Apples

Brie Stuffed with Piloncillo-Caramelized Apples


  • 1 tablespoon unsalted butter
  • 1 cup thinly sliced apples
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • ½ cup piloncillo or dark brown sugar
  • 1 (16-ounce) wheel of brie, chilled
  • 2 tablespoons extra-virgin olive oil
  • Crackers or crostini slices


  1. Meanwhile, melt the butter in a medium saucepan over medium low heat. Add apples, thyme, rosemary, and sauté until the apples are slightly tender, about 5 minutes.
  2. Add the piloncillo and cook until the piloncillo starts to caramelize, about 5 minutes. Remove from the heat. Pick out the thyme and rosemary and discard.
  3. Let the apples cool.
  4. Heat an outdoor grill to 500 degrees F. or a stovetop grill pan over medium-low heat.
  5. Meanwhile, slice the wheel of brie in half horizontally so you have two circles of cheese. Put the apples on the cut side of one circle, then top with the other circle, cut side down.
  6. Brush the grill grates with the olive oil. Transfer the wheel of brie to the grill and cook about 3 minutes on each side, or until grill marks appear on the cheese rind. Transfer to a platter and serve immediately with a crostini slices or your favorite crackers.
Photography by Jenna Sparks