Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans

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Golden, gooey, and party-ready—this brie en croûte is the ultimate holiday appetizer that looks as good as it tastes.

brie en croute

When it comes to festive appetizers, you can never go wrong with brie en croûte, which is French for baked brie in a pastry crust. My go-to version combines warm, melty brie, honey, dried cherries, and pecans, all wrapped in a golden pastry. Thanks to store-bought puff pastry, it’s as easy to make as it is impressive.

Wrapping the brie in one large sheet of puff pastry can sometimes result in a thick, doughy bottom layer that doesn’t cook through. To avoid this, I sandwich the brie between two smaller pieces of pastry and crimp the edges with a fork. This not only seals in the cheese but also ensures both layers puff up evenly for a flaky, perfectly golden crust.

“I’ve made baked brie from other recipes, but this is the easiest, most professional looking, and best tasting that I’ve ever made.”

Phyllis

What You’ll Need To Make Brie en Croûte

Baked brie ingredients including egg, puff pastry, and honey.

Step-by-Step Instructions

Step 1: Roll and trim the pastry. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Using a sharp knife, trim the corners to form two neat circles.

cut puff pastry

Step 2: Assemble the base. Place one of the pastry circles on a parchment-lined baking sheet. Set the cheese in the center (after cutting off the top rind), then drizzle the top with honey.

brie topped with honey

Step 3: Add the toppings. Sprinkle the dried cherries, pecans, and rosemary over the honey.

nuts, pecans, and rosemary over the honey

Step 4: Prep for sealing. Brush the edge of the pastry with egg wash — this will help the top layer stick when you place it over the cheese.

brushing the pastry with egg

Step 5: Add the top layer. Lay the second pastry circle over the cheese, pressing it gently against the cheese and bottom pastry. Trim the edges, leaving about a 1-inch border all the way around.

cutting the excess pastry off

Step 6: Seal it up. Use a fork to crimp the edges all the way around, locking in the cheese. Brush the top and edges with egg wash so it bakes up golden.

brushing the top of the pastry with the egg wash

Step 7: Make decorations. Use the pastry scraps to cut out leaves (or any shapes you like). Lightly score them with a knife to make the veins.

puff pastry leaves on plate

Step 8: Finish assembling. Arrange the leaves (and a berry or two, if you’d like) on top of the pastry, then brush the decorations with egg wash so they bake up glossy and golden.

assembled brie en croute ready to bake

Step 9: Bake and serve. Bake for about 20 minutes, until the pastry is puffed and golden. Let it rest for at least 45 minutes before cutting — otherwise the cheese will run out. Serve warm with fruit and crackers.

brie en croute

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Baked Brie en Croûte with Honey, Dried Cherries, Pecans & Rosemary

brie en croute
Adapted from Pepperidge Farm®
Flaky pastry, creamy brie, and a hint of sweetness—this brie en croûte is a guaranteed crowd-pleaser at any gathering.
Servings: 8 to 10
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes , plus about 45 minutes to cool

Ingredients 

  • 2 sheets frozen Puff Pastry, thawed (I use Pepperidge Farm)
  • 2 tablespoons honey
  • cup dried cherries, roughly chopped
  • ¼ cup chopped pecans
  • 1 teaspoon chopped fresh rosemary
  • 1 (16-oz) Brie cheese round (about 6 in/15 cm) in diameter)
  • 1 large egg, beaten with 1 tablespoon water

Instructions

  • Preheat the oven to 425°F (220°C). 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-in (30-cm) 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-in (2.5-cm) 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 in/5 cm long and 1 in/2.5 cm 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 ½-in (13-mm) 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.

Notes

Make-Ahead/Freezing Instructions:You can assemble the brie en croûte up to 24 hours ahead and refrigerate, or freeze for up to 1 month before baking. For best results, wrap the pastry-wrapped brie tightly in plastic wrap and foil, and store the pastry decorations separately between sheets of parchment in a sealed bag. When ready to bake, brush the chilled or frozen pastry with egg wash, arrange the decorations on top, brush them as well, and bake — adding a few extra minutes if baking straight from the fridge or about 10 minutes if baking from frozen.

Nutrition Information

Per serving (14 servings)Calories: 255kcalCarbohydrates: 11gProtein: 13gFat: 19gSaturated Fat: 9gCholesterol: 42mgSodium: 98mgFiber: 1gSugar: 3g

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Comments

  • 5 stars
    I made the Brie en Croute for Thanksgiving, and my family (who are really foodies) loved it! My daughter discovered Once Upon a Chef first and always raved about how terrific that site is, and its her go to place for all her baking/cooking needs. I can see why. I followed the directions with the pictures and you couldn’t go wrong!! I must say this recipe is really a winner!!! Thanks, Jenn! and Happy Holidays.

    • — Diane M on November 28, 2024
    • Reply
  • Jenn if I substituted jam instead of honey and dried fruit how much would you suggest? Only 2 tablespoons sounds like not enough
    Thanks

    • — Chris on November 26, 2024
    • Reply
    • Hi Chris, I’d go with 1/4 to 1/3 cup. Please LMK how it turns out!

  • 5 stars
    Since finding this amazing recipe, I have now made it 6 times. It was a hit at every different event (different audience at each event). I shared this recipe with friends. Last night when 2 couples came over for a dessert party, both women shared with me that they had made it two nights ago for family events. Made me feel so good to hear how much they enjoyed this appetizer. I cook it for 20 minutes, then place foil on the top loosely and bake it another 8 minutes. It’s not gooey like the photo, but it cuts easily. No one wants crackers and/or sliced baguettes with it. The puff pastry is eaten with their hands. Unbelievable. It is so pretty, too.

    • — Deb Susi on August 12, 2024
    • Reply
  • 5 stars
    This is the perfect dish to take to a party, especially during the Christmas holidays. It is definitely a winner. For a change of pace, and because I live in NM, just substitute a really good green chile jam on top of the Brie. You don’t need any other ingredients, just green chile jam over the Brie and cook as directed.

    • — Kay Eccleston on June 20, 2024
    • Reply
  • 5 stars
    Hi Jenn

    I could only find dried tart cherries. Or I have fabulous Mazafati raw organic dates. Which would you use?

    Thanks!
    Michele

    • — Michele on May 1, 2024
    • Reply
    • I’d go with the dried cherries. Enjoy!

      • — Jenn on May 1, 2024
      • Reply
  • Why can’t I ever find the actual reviews?
    Thanks

    • — Mark U on April 17, 2024
    • Reply
    • Hi Mark, At the very top of the page, you’ll see the recipe title. Under the title, there are orange stars indicating how the recipe is rated and the number of comments that have been left. Click on the text that indicates the number of comments the recipe has and it will take you to them. Hope that clarifies!

      • — Jenn on April 18, 2024
      • Reply

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