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Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
Made with store-bought puff pastry, this baked brie is an easy yet impressive appetizer for a party. You’ll love my foolproof technique for wrapping the cheese.
When it comes to festive appetizers, you can never go wrong with baked brie en croûte, or brie baked in a pastry crust. This version with warm brie, honey, dried cherries, and pecans encased in puff pastry is my favorite rendition — and thanks to store-bought puff pastry, it’s just as easy to make as it is impressive.
While most baked brie recipes call for wrapping one large sheet of puff pastry around the cheese, resulting in a thick and doughy bottom layer that doesn’t cook through, I sandwich the brie between two smaller pieces of puff pastry and crimp the edges with a fork. This both seals in the cheese and creates even top and bottom layers, which puff up and form a flaky, golden crust all around.
What you’ll need to make baked brie
Step-by-Step Instructions
Begin by rolling each pastry sheet into a 12-inch square. Trim the corners to make two circles.
Place one of the pastry circles on a parchment-lined baking sheet. Cut off the top rind of the cheese and place on top of the pastry. Then drizzle with honey.
Top with the dried cherries, pecans and rosemary, then brush the exposed pastry with an egg wash.
Place the second pastry circle on top; press the pastry directly against the cheese and bottom pastry.
Trim the pastry, leaving a 1-inch border around the cheese.
Use a fork to firmly crimp the edges and seal in the cheese.
Brush with the egg wash.
Next, use the scraps to make decorations. Simply cut out leaves and use a sharp knife to make indentations for the ribs.
Decorate the top of the pastry with the leaves, and a berry or two, if you like, then brush the decorations with the egg wash.
Bake for about 20 minutes, or until golden brown.
Let the baked Brie sit for at least 45-50 minutes before serving, otherwise the cheese will ooze right out. I usually bake it right before a party, and then let it rest en route. When we arrive, it’s ready to serve with fruit and crackers — and so elegant looking.
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Baked Brie en Croûte with Honey, Dried Cherries, Pecans & Rosemary
Made with store-bought puff pastry, this baked brie is an easy yet impressive appetizer for a party. You’ll love my foolproof technique for wrapping the cheese.
Ingredients
- 2 sheets frozen Puff Pastry, thawed (I use Pepperidge Farm)
- 2 tablespoons honey
- 1/3 cup dried cherries, roughly chopped
- 1/4 cup chopped pecans
- 1 teaspoon chopped fresh rosemary
- 1 (16 oz.) Brie cheese round (about 6-inches in diameter)
- 1 large egg, beaten with 1 tablespoon water
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
- On a lightly floured work surface, roll each pastry sheet out to a 12-inch square. Trim the corners of each sheet to form two circles. Set the scraps aside; you'll use those later for decorations. Put one of the pastry rounds on the prepared baking sheet. Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans and rosemary.
- Brush the exposed edges of the pastry with the egg mixture. Cover the Brie with the other pastry circle; press against the sides of the cheese and the bottom pastry to form a tight seal. Using a pizza cutter, cut off the excess dough, leaving a generous 1-inch border. Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture. Set aside.
- Using a pizza cutter or cookie cutter, cut out nine leaves (about 2-inches long and 1-inch wide) from the scraps. Use a knife to draw the ribs on the leaves, pressing down but not cutting all the way through. Place the leaves on top of the pastry in the shape of a flower, overlapping them slightly and pressing them together in the center. Brush the leaves with the egg mixture. Roll up a 1/2-inch ball of dough and press it in the center; brush the ball with the egg mixture.
- Bake for about 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes, then serve with fruit and crackers.
- Note: You can prepare this appetizer ahead of time up until the baking step; refrigerate until ready to cook.
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We made this and it was so easy and yummy!! My only recommendation is to chop the rosemary very small. I left it a little too big. We were all nervous about the ingredients working together but we’re all surprised at just how good it was. We had leftovers which we reheated in the microwave. The flavors were still lovely just a bit more rubbery and no crunch to the dough but there was no way we were going to throw it away!
I’m excited to try this recipe! I was wondering if I you’ve made this with fresh cherries? I feel like I would need to use less because of the moisture?
Hi Melissa, I haven’t made this with fresh cherries and would be a bit concerned that it would make the dough soggy. If you do want to try it, I’d definitely use less than the amount of dried cherries called for. Please LMK how it turns out if you try it!
I made this for my book club meeting and it was a definite hit! Everyone loved it. Very easy and does not take much expertise. Would definitely make it again and recommend it too.
I made this Brie for Thanksgiving and it was a hit!! I really appreciated the photos especially the cut out leaves which made it look so elegant. A special dish for a special occasion!
The best! I make this on special occasions and the next one will be made this coming Sunday for the Super Bowl. Even my daughter who is a finicky eater eats it. I make with cranberries since they are easier to find than the cherries. THANK YOU! THANK YOU! THANK YOU! I have tried numerous recipes from this site and EVERYTHING that I have made is so easy to prepare and so delicious. You have definitely elevated eating in my household and everyone (especially me the cook) will be forever grateful.
So easy and so delicious. I didn’t have dried cherries on hand so I used dried cranberries. Cant wait to try it with cherries.
This was fantastic. I love baked brie and this recipe is the best I’ve tried. Sweet, tart, great nutty texture, and with rosemary; for me and my family it couldn’t have been better. An added bonus, the use of the 2 pieces of pastry solved a problem I’ve had in the past. Thank you!!
simple and elegant – I brought this to a party and one guest told me it was the best thing he had ever eaten!
The cranberries and the pecans were festive and traditional. I love how these recipes use ingredients found in my pantry already. I definitely will repeat this recipe over and over!
Tina
This recipe is perfection! I served as an indulgent snack for my family of 4. Heavenly!
My husband owns a restaurant and does the majority of cooking for our household when he’s home. I made this for him and he LOVED it! He was amazed by the flavors and said it was restaurant quality! Can’t wait to make it again! I love all the recipes I try from you!
My family loved this! I made it for Christmas and it was so easy , yet looked to fancy. Will be making again for sure. Thanks!
This was so tasty . . . far above any I have made from similar recipes. 5-star!!
I love the simplicity of the recipe. It is one of my go to recipes that always gets amazing feedback from my friends. The flavours go together so well and it makes one look like a chef. Will keep making it. Thank you!
I love the way it turned out, less chewey dough with only the two thin layers of puff pastry needed to wrap this delicious package. By using less puff pastry for wrapping, it gave ample opportunities to be creative in designing this delious gift for all to share and enjoy. This recipe is a keeper!!
Absolutely stunning in flavor and presentation WOW factor. The honey plays nicely with the dried cherries–the sweet and tart, while the rosemary goes well with the melted brie–with the pecans give a bit more texture appeal. I’ve made this a few times and decorating the top is fun. Don’t be afraid to really score the markings on the puff pastry otherwise they won’t be very pronounced once baked (yes, I learned that the first time I made it ;).
Very easy to do and a showstopper, everyone loved it .
I have made this recipe for Baked Brie three times and it has been a success every time. The last time I made it was for Christmas–we had a very quiet dinner because of the pandemic: my husband, my sister, and me–I wanted to do something special that would make the dinner feel a bit more special and my Baked Brie did the trick. It looks and tastes wonderful!
Love to make this recipe. The flavor combination can’t be beat. Plus it’s super impressive to serve as an appetizer.
I used to make this in one of the restaurants I used to work at. We used pate brisee instead of puff pastry.
Used this recipe to make an appetizer for my girlfriend’s birthday dinner. Turned out very well! Went extraordinary well with the cassoulet and tarte tatin I made.
Very easy to follow with the step by step portion. Keep doing what you do so well! Thanks!
Wonderful! I Love Baked Brie! and this is particularly good!
I’ve never thought to place a separate piece of dough atop the brie like this and seal it from the bottom with a fork! How easy it was to do, I usually fold one rolled out piece on top and cover with cookie cutter decorations. This is a keeper recipe, delicious with the honey and beautiful to present!
I made this for New Year’s Eve, and it was absolutely delicious! It is the perfect party appetizer. Decorating the top with the leftover puff pastry made it look so beautiful. Your guests will be impressed!
This sounds like the perfect way to make our favorite cheese into a gourmet dish. I think I might use dried cranberries instead of cherries though. Can’t wait to have company so I can try it!
This is a great recipe; the finished product is delicious and the instructions are perfectly clear. Also, it looks so sumptuous that its a perfect contribution to any meal or event! Thank you, Jenn.
Simple, elegant, delicious, and my favorite part, hard to mess up! A great addition to my recipe box.
Loved this recipe! The bottom cooked evenly with this technique, unlike other techniques that leave the bottom undercooked.
I made this for a Christmas Eve gathering in 2019 – it was kind of an ambitious recipe for me, but it turned out great. Very tasty and I had a couple of very good cooks ask me for the recipe
This is a great recipe! The pastry is so pretty, definitely a great idea! I was pleasantly surprised with how well the rosemary pairs with the other flavors but it totally works!
I have made this recipe many times. This is a super easy appetizer and one that everyone always loves and requests. Our family has enjoyed this baked brie for holidays, football game parties and even for birthday celebrations. This is a “go to” recipe for me as it always comes out perfectly. I have even changed up the ingredients based on the time of year. I have used blueberry jam instead of the dried fruit. I have used toasted almonds from time to time and even used homemade cranberry sauce at Christmas time. Everything works out perfectly and is a delicious offering for guests.
I think a white wine pairing here would be fantastic. A sweet wine like a Moscato pairs wonderfully with cheese, especially brie! Happy eating! 🙂
So impressive and delicious. We made this for our gourmet dinner group and it was a hit. We always practice the recipe before the actual dinner and glad we did because we had an issue with the brie leaking out. We discovered we did not crimp the pastry carefully enough. Just make sure you brush the egg white right up to the brie and crimp as close to the brie but not touch it and it will seal perfectly.
This baked brie is absolutely delicious. I make it for every family party and have had requests to bring it to other people’s parties as well. It’s easy and has turned out well each time that I’ve made it. I highly recommend it!
THIS 💙💙💙 What a great combination! And you can’t go wrong with Brie…. it’s like a warm hug inside!
I made this recipe and it is delicious. The only change I made was to cut off the entire rind instead of just the top. It is beautiful to serve and a hit with everyone.