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

Tested & Perfected Recipes

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.

baked brie

I would love to think it’s my “engaging personality” that makes me popular at parties but, if I’m being honest, I know it’s really my baked brie — a warm and creamy round of brie topped with honey, dried cherries and nuts, all encased in golden puff pastry. People love this stuff and always ask for the recipe. The truth is that you barely need a recipe; store-bought frozen puff pastry makes it super simple.

What you’ll need to make baked brie


How to make baked brie

Before we get to the recipe, a quick word about the technique. Most baked brie recipes call for wrapping one large sheet of puff pastry around the cheese, which results in a thick and doughy bottom layer that doesn’t cook through. To avoid that, 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 become flaky, just as puff pastry should.


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.

Servings: 14


  • 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


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for about 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes, then serve with fruit and crackers.
  6. Note: You can prepare this appetizer ahead of time up until the baking step; refrigerate until ready to cook.

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Reviews & Comments

  • The crimped edge has disappeared in the last two photos that show the baked result…is that because the border puffs and kind of melds in to the whole? Thanks – anne

    • — Anne Flamm on September 28, 2020
    • Reply
    • Yep – hope you enjoy if you make it!

      • — Jenn on September 28, 2020
      • Reply
  • It is so beautiful and so delicious! Everything was very easy, and the leaves looked so pretty 😍 Another winning recipe 👏🏼👏🏼

    • — Eugenia on August 13, 2020
    • Reply
  • A superb staple for our wine and cheese tasting parties. Simply the best and loved by all. Thanks Jenn… your recipes are incredible… delicious and presented beautifully. Love, love, love your site. ❤️

    • — Kathy M. on March 1, 2020
    • Reply
  • Hi Jenn, when I say separated I mean truly separated. LOTS of clear oil with blobs of cheese in it. I have made baked brie many times and have never seen this happen. That’s what made me wonder if it was because the brie was triple cream.
    Thanks for your help.

    • — Becky on February 6, 2020
    • Reply
    • Ugh – how disappointing! Yes, I suspect it had to do with the triple cream brie.

      • — Jenn on February 7, 2020
      • Reply
  • Hi Jenn,
    I think I am in need of some advice. I had an epic brie failure yesterday. It came out of the oven completely separated. I used the same brand of brie you show in the recipe. BUT, I didn’t realize until after the fact that I had grabbed triple cream brie. Was that the cause of my mess?
    Thank you.

    • — Becky on February 3, 2020
    • Reply
    • Sorry you had a problem with this! When you say it separated, do you mean the cheese curdled or that the cheese ran out of the pastry shell?

      • — Jenn on February 4, 2020
      • Reply
  • I love this recipe – Thank you! the rosemary with the fruit and nuts is great. I’ve used both regular and spiced pecans. I’ve just been rolling out one sheet of the puff pastry instead of two and typically have enough with the decorations so that I can save the 2nd sheet for another time. Made it for Thanksgiving and a Super Bowl party and it was demolished!

    • — Monica on February 3, 2020
    • Reply
  • I made this yesterday to take to a dinner party. It was met with rave reviews. Everyone loved it !!!
    It was not only beautiful but downright delish.
    Thanks and Happy New Year

    • — Carolyn Norris on January 1, 2020
    • Reply
    • So glad it was a hit! 🙂

      • — Jenn on January 2, 2020
      • Reply
  • Is it essential to remove the top rind?

    • — Macky on December 31, 2019
    • Reply
    • Hi Macky, You don’t have to — it doesn’t impact the taste — but I prefer to remove it just so there isn’t quite as much rind.

      • — Jenn on January 2, 2020
      • Reply
  • A silly question, but is the puff pastry just for show? Not sure how to eat it with crackers, unless you slice it before serving?

    • — Theresa B. on December 31, 2019
    • Reply
    • Hi Theresa, No the puff pastry kind of elevates the cheese to the next level. Guests can just kind of slice it as they go when you serve it.

      • — Jenn on January 2, 2020
      • Reply
  • How do you reheat leftover baked brie in puff pastry to a returned crispy pastry?

    • — Jodi on December 23, 2019
    • Reply
    • Hi Jodi, This will be near impossible to reheat once cut open, as the cheese will ooze out. Sorry!

      • — Jenn on December 27, 2019
      • Reply
  • Hi Jenn,

    I made this last Christmas and everyone is begging to have it again.
    We have nut allergies so I will omit the nuts. Should I double up on the dried fruit? I don’t remember what I did last year.

    • — Dawn on December 22, 2019
    • Reply
    • You can, but you don’t have to — it will be delicious either way!

      • — Jenn on December 23, 2019
      • Reply
    • I only found two smaller brie rather than one big one. Would you recommend stacking or cutting the second one and laying it around the other? Thanks

      • — David on December 31, 2019
      • Reply
      • Hi David, Instead of stacking or laying one around the other, I think you’d have better luck with making two smaller ones. Hope that helps!

        • — Jenn on January 2, 2020
        • Reply
  • This method produced Perfect results. Highly recommend!!

    • — KaryC on December 15, 2019
    • Reply
  • This was an extremely easy recipe with fabulous results. The combo of dried cherries and pecans and just the hint of fresh rosemary with the creaminess of the Brie and the puff pastry crust – pure umami. Great recipe, Jen, thanks.

    • — Marilyn Segal on November 28, 2019
    • Reply
  • Hi Jenn! This recipe looks amazing, I can’t wait to try it, but I am wondering what type of dried cherries you used? Trader Joe’s had dried tart cherries and dried Bing cherries? Thanks for all of the wonderful recipes, your website has changed my life!!

    • — Anne Ritchey on November 20, 2019
    • Reply
    • Hi Anne, either will work just fine. Hope you enjoy!

      • — Jenn on November 20, 2019
      • Reply
  • I’ve made this recipe a couple of times already and I love it! It’s the best recipe according to my family and friends.

    • — Danuta on October 25, 2019
    • Reply
  • There are a lot o Brie en crute recipes out there. This is the best one I’ve ever had. Also the directions to use two pieces of pastry was different and better than other recipes. You end up with a better seal and don’t have any bunched up extra pastry. I thought I would have left overs because fewer people came than expected and I had other food. Completely went. Don’t skip the rosemary it’s the special addition. Great recipe.

    • — Charlotte on September 30, 2019
    • Reply
  • Hi Jen, Can I use Brie that I froze for this recipe? Thanks, Nicole

    • — Nicole on August 16, 2019
    • Reply
    • Hi Nicole, I’ve never used frozen brie for this (until looking online today, I didn’t even know it could be frozen!) so I can’t say from experience, but I believe it would work. Please let me know how it turns out if you make it!

      • — Jenn on August 16, 2019
      • Reply
      • Im so glad that I tried this recipe with the thawed Brie – it was fabulous! In my opinion no difference between using fresh Brie or frozen and thawed Brie. There was none left ( again!)
        Thanks Jen!

        • — Nicole Gray on August 29, 2019
        • Reply
        • Good to know — thanks so much for the follow-up! 🙂

          • — Jenn on August 29, 2019
          • Reply
        • Hi Jenn,
          Prior to baking, can you freeze it? I have a girls weekend coming up and I am in charge of appetizers. Would like to be able to make, not bake, freeze, travel, thaw and bake. Thoughts?

          • — Tracie on January 21, 2020
          • Reply
          • Hi Tracie, I don’t recommend freezing brie; the texture changes once thawed. Sorry!

            • — Jenn on January 22, 2020
  • This is a HIT. I made it for fathers day and my father in law raved about it. He told me to keep it at the top of the recipe pile. Highly recommend, easy and looks and tastes impressive.

    • — Julie on June 22, 2019
    • Reply
  • I made Baked Brie en Croûte with Honey, Dried Cherries, Pecans & Rosemary for a gathering of a group of friends at my home. It was part of a charcuterie platter that I served prior to dinner. Easy, impressive looking, and delicious. I served it with some cranberry nut artisanal crackers. It made a wonderful addition to my sweet turkey pate’ and cheeseboard. The only modification was the addition of a sprinkling of real maple syrup over the topping before wrapping the pastry. Everyone loved it.

    • — Kate Foss on April 11, 2019
    • Reply
  • Hi Jenn,
    I discovered you on line and have been a fan for over 2 years. I was searching for a pumpkin bread recipe. Yours is, and has been, the easiest and best recipe ever! Everyone loves it.

    I also decided to try a few of your recipes for a dinner party. They were perfect and so delicious. Your recipes are easy to follow and I did it the first time without practicing! I know brave of me, but that is because your recipes are simple, easy to follow, and perfect for foodies.
    I did the Baked Brie, Cioppino Fishermans stew, Beef Tenderloin, and Warm lemon pudding cakes.
    Thanks for your recipes. I am a loyal follower!

    • — Christine on February 23, 2019
    • Reply
    • So glad you’re enjoying the recipes, Christine! 💗

      • — Jenn on February 23, 2019
      • Reply
  • This recipe is superb! Amazing flavors. Easy to follow directions. It’s a must try

    • — Ruth on January 1, 2019
    • Reply
  • Awesome and was a big hit! I miscalculated time for cooldown but 5 stars. I even tried flower on top!

    • — RJ on December 29, 2018
    • Reply
  • WOW! I made this for a family Christmas dinner and everyone was so impressed. They all know I am a huge foodie and Jenn Segal fan but they were literally gobsmacked by this one. It was very easy to make and I followed the recipe exactly. It was GORGEOUS! I was particularly impressed that 2 of the adult nephews, who are SUPER picky eaters, hovered over it while expressing how “amazing” it was. It’s the perfect app for a special holiday or an elegant dinner. If you can’t find dried cherries, just use some craisins. I only made 5 leaves and should have made more. It is also nice that you can assemble this days before your event! It can’t be said enough, EVERY Jenn Segal recipe I make is a HUGE hit with everyone.

    • — TIssa loehr on December 28, 2018
    • Reply
  • Hi Jenn,

    Thank you for all the wonderful recipes and your fabulous cookbook! I’ve made this before but this year I can only find an 8 oz or 32 oz wheel. Will a 32 oz Brie work? What adjustments should I make?

    • — Barbara Horan on December 22, 2018
    • Reply
    • I do think that would work, Barbara. You’ll just need to increase the cooking time a bit.

      • — Jenn on December 23, 2018
      • Reply
  • I have made many of your recipes and they are always a hit! You make me look like a super chef. This recipe was no exception. It was delicious and all the ladies at the party were asking for the recipe.

    • — Gigi Taft on December 20, 2018
    • Reply
  • Could thawed frozen cranberries be used instead of dried?

    • — Julie on December 14, 2018
    • Reply
    • I’d stick with dried cranberries or cherries here – sorry!

      • — Jenn on December 14, 2018
      • Reply
  • This appetizer is perfect – it can be made ahead, which makes it perfect for a party. I’ve made it several times, to nothing but rave reviews! It is so good, my guests remembered it a year later (I made it for last thanksgiving, and it was requested for this year!)

    • — Kat C on December 8, 2018
    • Reply
  • This might sound like a stupid question, but do guests cut off a slice of pastry & cheese? Or just scoop the cheese out of the pastry?

    • — Karen on December 7, 2018
    • Reply
    • Not a stupid question at all! Either way is fine – some people may choose to just scoop the cheese out and others may want to slice a “hunk” of cheese and pastry off. I’ve seen people handle it both ways. 🙂

      • — Jenn on December 8, 2018
      • Reply
  • I was asked to bring appetizers to a party today and made this. Not only did it look impressive, it tasted amazing. The only swap I made was replace the honey for golden syrup, which I recently found at a supermarket in California, and I prefer the taste of it over honey. So delicious and it came out just like your picture!! Served it with green and red grapes and some pear slices. Everyone at the party loved it. Thank you for a wonderful recipe.

    • — Nancy A on November 23, 2018
    • Reply
  • Hi. I have a 28 oz rind of Brie. Cook for 3o minutes??? Thank you! Happy Thanksgiving!

    • — Christy on November 21, 2018
    • Reply
    • Hi Christy, That sounds about right but just keep an eye on it. Happy Thanksgiving to you too!

      • — Jenn on November 21, 2018
      • Reply
      • You are amazing for answering me so quickly!!! Thank you ❤️

        • — Christy on November 22, 2018
        • Reply
  • Hi Jenn. I’m going to try this recipe for thanksgiving. What substitute can I use for the dried cherries and pecans? Any other suggestions of toppings? Thanks so much!

    • — Karen on November 19, 2018
    • Reply
    • Hi Karen, any dried fruit would work here (think craisins, raisins, or diced apricots) and any type of nut could be subbed in for the pecans (or you could just omit the nuts entirely).

      • — Jenn on November 19, 2018
      • Reply
  • Hi Jenn,
    If I make this a day ahead, how do I store it in the refrigerator, cover it with foil/ cling wrap. Apply egg wash right before baking it?

    • — Tahera on November 13, 2018
    • Reply
    • Sounds like a perfect plan – enjoy!

      • — Jenn on November 14, 2018
      • Reply
    • Hi Jenn
      16 oz Brie is not available in our area only 8 oz . I need to make it for 14 people. How do I prepare the puff pastry for 2, 8 oz Brie ?

      • — Tahera on November 14, 2018
      • Reply
      • Hi Tahera, I think you’ll probably need to buy an extra box of puff pastry to make two, unless you want to use this method to wrap them.

        • — Jenn on November 15, 2018
        • Reply
  • This recipe is absolutely delicious, beautiful to look at and much easier to make than I ever imagined it would. be. I have made this several times and everybody loves it. Thanks Jenn, for another fantastic, foolproof recipe!

  • I have a hard time with appetizers. I feel pressured to bring or serve something spectacular. I also tend to try something new- not necessarily a good combination!
    True to form, I tried this recipe for a get together. What a recipe! It was wonderful and easy but best of all tasted great! Thank you for the wonderful recipes.

  • I absolutely love this! I’ve made it several times and it’s always an impressive and delicious appetizer.
    The first few times, I made it as written, but this last time I didn’t have any dried cherries so I used dried figs + thyme. Yum!
    Dried apricots + rosemary is another good substitution.
    Thank you so much for sharing this recipe and all the pictures!

  • Wonderful! I combined a 350g and 200g wheel. Cut the smaller wheel with a medium biscuit cutter, and wrap that outside section around the larger wheel, then cut a hole in the remaining piece, and wrap that. The remaining “hole” fills in the last missing piece. Once the toppings are on you can’t tell that you don’t have 1 big wheel. I scraped the rind off the side of the big wheel. Will use dried blueberries next time, as more summer appropriate where I’m from.

  • On the menu for tonight’s Oscar party along with the Union Square bar nuts. Grapes, mixed olives and a couple of great bottles of red wine. It will be a fun evening

  • Jenn, this was my first time using puff pastry and I’m so glad I didn’t mess it up! I followed your instructions closely and my daughter, the artist, carved out some real looking leaves with the extra dough. It looked so elegant and delicious but, by the time I thought of taking a picture, it was all gone. HaHa It’s recipes like yours that give us courage to host another family gathering. Thank you so much!

  • This was absolutely easy & fun to make (decorating with leaves)! AND so tasty & delightful to eat. Everyone thought it took a lot of effort & skill to make. I let them think so!
    Really ideal & easy to add a dash of class to party or get together.
    My new staple recipe!

  • This is an amazing recipe. Have made it a few times and have wowed my guests. Easy to make and yet it looks like you are a master chef.

  • This recipe is yummy, as is. Thank you for the note about letting it rest, after baking. The 1st time I made it, I couldn’t wait, and the oozing cheese was not attractive! If there are nut allergies, top the Brie with lemon curd. This also makes a great appetizer .

  • Baked brie is such a great go-to for bringing to a party or when having company over. I found a good way to make this recipe easier/quicker is to use the Pillsbury crescent rolls (they sell them in single sheets now) and just bake according to the crescent directions.

    • — Diana Kardashian
    • Reply
  • This recipe is perfect and absolutely fixes the problem of the thick, doughy crust that I normally have. Thank you!

  • DO NOT HESITATE! Easy. Delicious. Perfect appetizer to TAKE. (Crimp firmly. Don’t cut too close.) Served with grapes, crackers, sopressata, & olives. Fantastic!

  • Great recipe! I usually make this for parties and I always get great reviews! I don’t believe I have written any review before but I have cooked about a third of your recipes. Your site has become my go to source when I want to try something and not fail. The fact that you have actually tried all these recipes and you are giving all sorts of detailed advice as well as step by step pictures is what helps the most. I will continue to come back for more. While writing this, I have just taken out of the oven the Perfect Pound Cake:)

    • So happy you’re having success with the recipes, Lara. 😊

  • This is amazing!! Omg and so easy to make. Everyone loves it! Only challenge is I cannot find a 16oz brie, I make two 8oz.

  • Made this at Christmas. Delicious and received many compliments from the family. Followed the directions as indicated and came out beautiful.

  • Hi Jenn- Wondering whether this would be as tasty using a gluten-free/wheat free puff pastry. One of the guests at an upcoming party has a wheat allergy but I would love to make this if I could get away with it. Any suggestions? BTW I totally love your site and have made many of your recipes- they have all been winners- thank you for sharing your talents with us!

    • Hi Sharon, I have never tried gluten-free puff pastry so can’t say for sure — but I do think it would work here since the star of this dish is really the warm brie with sweet toppings. I’d love to know how it turns out if you try it, and so glad you’re enjoying all the recipes!

      • Jenn, you were right and thank you for your encouragement. I made the dish with puff pastry I had to make from scratch with spelt flour, and even though the pastry wasn’t as light and puffy as I would have liked, the dish was still very tasty and made a great impression as the warm sweet brie was the star (just like you said). The consistency of the dough was grainier and the brie leaked out a little. Also the edge didn’t recede so it looked a little like a brimmed hat, but thankfully I trimmed that off after it cooled a little and all was well. 🙂 That said I can’t wait to try this with the frozen pastry like your recipe calls for.

        • So glad it turned out well, Sharon. And very impressed that you made the puff from scratch! ☺️

  • Just found Once Upon A Chef when looking for something a little different for the brie I was taking to a party and it was a big hit! Next time I’ll take the time to try and make the leaves. Loved the two sheet of pastry technique. Thanks!

  • could I make the night before, refrigerate , then bake just before?

    • Sure, Virginia – that will work. Enjoy!

  • Thanks so much for posting this recipe. I just finished baking it and will take it to a Christmas party. Looks impressive, and I’m sure the flavors will be great.

    • — SassyinClifton, VA
    • Reply
  • I made this yesterday for a work holiday party. I’ve tried a number of Jen’s recipes which have been excellent, so I did not do a test run. This recipe had some challenges. Unfortunately, the cheese leaked out during the baking. I did press the edges hard with a fork, but there was still significant leak. Perhaps you need to make criss-cross fork marks, or seal with water? A huge puddle of melted cheese came out, and made a mess. I suggest putting extra foil/paper as it went all over the baking pan. I had placed flour on the baking paper, but the brie was “stuck” to it, and I had to invert the brie and peel off the pieces (I didn’t want colleagues eating paper).
    The brie didn’t have much height, since so much had leaked out.

  • The baked brie was easy to make and was a hit with the family, even though it didn’t turn out to look like the picture!

  • Hi Jenn
    In your recipe of Brie en Croute, you used 16oz of Brie, In our supermarket they sell 500 grams and 200. Can I use the 500 gm ?

    • Yes, Mirielle, the 500 gram size should work. Enjoy!

  • Used cranberries instead of the cherries (bc I had on hand), and omitted the nuts. The result was still delicious.

  • Would dried rosemary work and how much would I use? Thanking you forthe wonderful recipes. Loved evrything I’ve tried!

    • — Madeleine Cotterill
    • Reply
    • Sure Madeleine. I’d suggest 1/4 – 1/2 tsp. Glad you like the recipes! 🙂

  • One of my favorite recipes and my go-to for the perfect addition to a charcuterie display. I follow the directions as is and it comes out perfectly. I make it a day ahead and put it in the refrigerator until I’m ready to pop it in the oven. I think next time I won’t let it sit the full recommended cool down time. I prefer it slightly warm when served so I’ll cut the wait down 10+ minutes.

  • This was amazing!! I love brie and have made before, but this all came together perfectly!! I love the idea about using the puff pastry sheet instead of phyllo dough or other things. I also like the leaf decorations on top. Easy to do – and DELICIOUS!

  • I am making your brie for the 2nd time. It’s really delicious! This time I’m sealing it properly, according to directions, since the cheese oozed out on my 1st try. However, I have a question…..I have left a 1 inch pastry border, as per your instructions, sealed it tightly with a fork and egg wash, and it looked exactly like the photos you show. But on your finished product, after baking, that 1″ border is gone! Is it supposed to shrink up during baking (mine is not doing so) or did you cut it off after it came out of the oven? Our brie will be done in about 10 minutes and then will sit for the required 45 minutes before we serve it……it would be great if you happen to see and answer this before I have to present the finished product to our guests, so I know what to do! Many thanks, once again, for your wonderful site — it’s a treasure trove of deliciousness!!!!

    • Hi Toni, I hope I’m seeing this in time – it does shrink when baked, so no need to cut it. Hope it works out and everyone enjoys it!

  • I made this for a girls night and it was a huge hit! Everyone who ate it was impressed with both the brie and the cherry spread. I accidentally forgot to spread the nut & cherry mixture on the brie before wrapping it in puff pastry so I served it on the side.

  • Baked brie is always on our menu for the holidays. One year we forgot to get it and my nieces were horrified. We all look for and try new recipes. We did this one for Thanksgiving and it was a big hit. Made no changes and it was delicious.

  • Despite the good reviews, I was nervous about the rosemary and cherries combination. I did reduce the rosemary and the honey slightly. Everyone loved it at Thanksgiving! I was very careful with my trimming, and I had enough puff pastry dough leftover to do an extra 8 oz brie.

  • I’ve made this twice so far – – Jenn’s recipe is a keeper. It’s a breeze to make and tastes delicious. It looks impressive served in a baked & decorated puff pasty shell. I always keep a wheel of brie on hand & as it’s quick to make for expected & unexpected guests. I like the dried cherries but also used dried cranberries the 2nd time around. Both excellent.

  • I have made this twice for our yearly cookie party and it is easy and a wonderful balance of flavors. The sweet and the nutty and cheese is perfect and has always been a hit. Followed the recipe exactly as it is.

  • OH MY… brie ever! Made this during the Thanksgiving holiday and everyone raved!! Jenn – your website is my #1 go-to for Tested and Perfected recipes!

  • Besides being extremely tasty . . . This dish is elegantly presented and never fails to impress.
    * The pastry technique prevents the Brie from oozing onto the pan while cooking, I lay the cheese onto a round of pastry and fold up and over, creating the little waves in the top. It’s a bit easier, and there’s no waste
    * if you don’t have dried cherries- cranberries can be substituted, although not as nice a flavor

  • I made this last night for company. It was amazing and so simple. Thank you!

    • — Michele Munkarah
    • Reply
  • This is the best Brie I’ve ever had. I served it at Thanksgiving and it received many compliments. I didn’t even want crackers or fruit with it because it was so good I just wanted to eat it all by itself. I’m going to make this again soon.

    • Yes- I put out crackers and fruit and we didn’t eat them. Only the cheese in the puff pastry. The best!

      • — Michele Munkarah
      • Reply
  • In India, where I live, we dont get frozen Puff pastry. I’d have to make it from scratch. Do u have a good recipe for it with step by step pictures? Would love to make ahead and keep away in the freezer.

    • Hi Vanita, I’d make a “quick puff pastry.” This recipe from Nick Malgieri looks good — and his recipes are always reliable. Please lmk how it turns out!

  • Hi Jenn, I love your recipes! I was wondering what kind of meats, fruits (besides the grapes you have pictured), crackers etc., do you think would pair well if I wanted to create a charcuterie board using this …Thank you!

    • Hi Kenndra, Glad you like the recipes! In addition to grapes, apples and/or dried fruits like dates or apricots would work well. In terms of meats, prosciutto and/or sopressata would be nice. You may want to include something briny, too, like olives. for crackers, I’d choose some mild-tasting options so their flavors don’t compete will all the other elements you’ve got. Hope that helps!

  • I have made this so many times I know the recipe by heart. And everyone is wowed by it and ask me to bring it again! And, of course they want the recipe.
    But-this Thanksgiving I’m driving to a friends sons house 2 days before Thanksgiving. I’m wondering if I can make this, keep it in a cooler (traveling from Wisconsin to Minnesota) so it will stay cold. Or would you recommend taking the ingredients and making it at their house.

    • So glad you like this Joanne! Yes, you can prepare this ahead of time up until the baking step; just keep cool until ready to cook.

  • I’m thinking of using dried cranberries instead of dried cherries. Should I adjust the spices at all?

    • Hi Alyssa, That should work – no adjustments needed. Please lmk how it turns out!

  • Hi, I have a square shaped brie from Costco…and it’s double the height of what your round brie looks like. Wondering whether the recipe would still work for me with that height? I love soft cheese and almost anything pastry and cant wait to try it!

    • Hi LMD, I’d suggest slicing the brie in half through the middle so that it’s half the height. I’m concerned that if you prepare it as is, the cheese won’t soften all the way through by the time the pastry is done baking. Hope you enjoy!

  • I must’ve looked up this recipe 10 times before I actually made it because the end product looked so beautiful but the recipe seemed so easy so I figured there was no way it was true and thought for sure I’d screw it up… WELL, I finally made it and it really is soo easy to make and the end result is absolutely beautiful and delicious. I followed the recipe to a T and it really impressed my guests. This is about the 5th recipe I’ve followed from this site and I love them all one more than the other. Thanks Jenn for all the great ideas!!!

  • I made this for Thanksgiving last year. It was good in spite of the fact that all we had was a toaster oven! All the other ovens were in use. I shared it with my other family and at least 2 of them posted pictures of their flawless creations. It was a hit from PA to CO! Thanks Jen!

  • Hi Jen, thanks for this simple recipe. I tried it last Friday and my family loved it. I used 8 oz brier cheese instead of 16 oz. I substituted the dried cherries with dried raisins and did not add the rosemary. Apart from that l followed every direction to the latter. It was so yummy. Thanks for mouth watering recipes, bless you.

  • Hi Jen,
    I made this baked brie appetizer and it looked and tasted fantastic. I was so amazed at how easy it was to make and how fancy it looked . This will definitely be my go to recipe when making an appetizer for guests.
    Thanks, Megan

  • Can you use ordinary pie crust for this recipe.

    Sounds delicious!

    • I’m afraid not, Gen. While it would be tasty, I think it would be a crumbly mess when you try to cut into it. Sorry!

  • I made this for a party, it was super good and easy. I goofed and didn’t put the cherry mixture on top of the brie before I closed up the puff pastry so I served it on the side. I got a ton of compliments and it was so good and easy.

  • This is absolutely delicious!

  • I have made this 4 or 5 times and each time it was a huge hit! Easy to make and absolutely delicious!!

  • I have made this 4 or 5 times and each time it’s a huge hit. Easy to do and absolutely delicious!!

  • What is the oven temp???????

    • Hi Tom, this gets baked at 425°F. Hope you enjoy!

  • Fabulous appetizer ! Can I assemble it & then freeze for use in a few weeks ? Having overnight company & time will be an issue . Thanks !!!

    • Lala, I wouldn’t suggest freezing the brie. Not sure how much time this will save you, but you can assemble and refrigerate it for up to 24 hours before baking.

  • This was so easy to make but it looks and tastes like you slaved over it for hours!

  • Another amazing recipe. This one’s a big winner! Jenn you are making me more & more confident in the kitchen. This recipe was made exactly as written & looked exactly the same as yours. My hubby & I loved it & we took it to a party & the plate was wiped clean :-). Thank you, thank you, thank you!!!

  • Since I was cooking in the Adirondacks at the last minute, many substitutions were required, but the result was still delicious and appreciated by our host and fellow guests:
    2 x 8oz rounds of Brie rather than 1 x 16 oz
    filo dough rather than puff pastry
    sliced almonds for pecans
    chopped dried cranberries for cherries
    As always, Jenn’s recipes are so sound to begin with that slight substitutions are always workable.

  • I made this today to bring to a friend’s home for a late afternoon appetizer. Oh my, it was a home run on all counts. First, it looked gorgeous: beautifully puffed and golden. Second, the taste was wonderful: puff pastry with yummy cheese and the additional ingredients made for a delicious treat.
    A few notes:
    1. I used my own puff pastry, an all-butter recipe from Joy of Cooking. I used 2 pieces of frozen dough from my freezer–one weighed about 7 ounces, the other weighed about 9 ounces. I let them thaw in the fridge overnight. Leftover dough scraps will be used tomorrow for palmiers. I would encourage others to give puff pastry a try–it’s been a fun adventure for me.
    2. No leakage at all from the cheese. I think Jenn is correct in recommending her technique of rolling out a 2nd, larger piece of pastry to cover the cheese mound. Just remember to use egg wash to seal the two disks and crimp well. Also, I think this technique allows for a neater presentation.
    3. I know you can easily cut leaves with a knife, but I used my 3 1/2″ metal cookie cutter to punch out 3 disks from the leftover dough. From each disk I was able to cut out 3 leaves by angling the cookie cutter appropriately–for a total of 9 leaves. I had stored the dough scraps in the fridge so that when I was ready to work on the leaves, the dough was nice and cold for neat, clean cuts.
    4. I think there is lots of room for variation here. For example, I cut back on the honey, but used fig preserve.
    This dish was heavenly good–thank you Jenn.

  • If I need to transport this to a party, should I tent with foil to keep it warm? Or will that make the pastry soggy? What do you recommend?

    • Hi Candy, Yes, I would tent it with foil but don’t wrap it so tightly that it steams.

  • Made this and took to a party tonight. Definitely a hit – everyone loved it and it looks gorgeous. The only thing I did different was I subbed the dried cranberries for the dried cherries. Thank you, Jenn, for sharing another great recipe

  • Hi Jenn, our local grocery store only carried 23 oz Brie. (I know, it’s a lot of cheese.) How would that affect the measurements of the other ingredients? As well, will it need to be baked for longer?
    Thanks so much!

    • Hi Beatrice, I think you’ll have enough pastry because there’s a decent amount left after you’ve covered the brie (you’ll just have a bit less to work with.) I would assume you’ll need about 25 percent more of the other ingredients. Assuming the brie is the same thickness as typical brie (and just has a larger diameter than the one I used), the baking time would be the same. Enjoy!

  • This a quick and easy dish and just so lovely. I substitutue cherries with cranberries and then used chopped walnuts as that is what I had available. This was tasty with crackers. Everyone dived in and wanted more.

  • Everyone loved this, and asked for the recipe! Thanks Jenn!

  • I just made this for a neighborhood holiday party. Your tip about the puff paste is great!

  • I made this for thanksgiving. Definitely take that 45 min rest after the oven I only did 30 and had some oozing!

  • This is simply delicious. I’ve made it twice for company and everyone raves about it. I was asked to make sure it’s on the menu for Christmas. Wouldn’t change a thing with this recipe. It’s a winner.

  • I love pastries and brie, but I did not enjoy this particular dish. It’s just a bit too much brie.

    • — Benjamin E Deonovic
    • Reply
  • In a word, Delish! Can’t wait to make again. I have made many of her recipes and they are all fantastic!

    • — Margherita Farrell
    • Reply
  • I made this last year and it turned out awesome! My guests were impressed! Will definitely make this again foe a Xmas appy?

  • I love this. Raspberry on top are very nice. They cream together very well with brie when warm.

  • Took the baked brie to a thanksgiving dinner and it received raved reviews. I followed the recipe exactly as written. Thanks for a wonderful recipe.

  • This was so easy to prepare – my two little ones had so much fun helping me make this – and it was delicious too! Thanks so much for a great recipe!

  • This looks so delicious! I will be making this for Thanksgiving. I could only find 8 oz. brie rounds (not the 16 oz. you show pictured). Would you recommend stacking them or making two separate smaller ones? I’d rather have one large, so if stacking, should I do anything else differently? Thanks so much in advance! Love your recipes and site.

    • Hi Aimee, I’d definitely recommend making two smaller ones. Hope you enjoy and Happy Thanksgiving!

  • How far in advance can this be assembled before baking? I was hoping I could assemble it the night before?

    • Hi Maryanne, The night before would be fine. (I wouldn’t assemble it anymore than 24 hours ahead.) Enjoy!

  • I bought a 5″ brie wheel, but it weighs 34 oz. How will that change the baking time and or oven temperature

    • Hi Dick, are you sure it’s 34 ounces and not 3.4 ounces?

  • Hi!!

    Jen I’ve made so many of your recipes, thank you for feeding my husband and I so well!!!

    What crackers do you think work best with this??


    • So glad you’re enjoying the recipes, Shauna! I wouldn’t suggest anything highly seasoned here so that you can enjoy the taste of the cheese, but any crackers will do.

  • Hi jenn, would I be able to assemble the Brie in the pastry and then freeze it, so that when I need to bake it, just defrost then put it in the oven? Trying to save some time over the holidays. Mona

    • Hi Mona, I wouldn’t suggest freezing the brie, but you can assemble and refrigerate it for up to 24 hours before baking.

  • Wonderful recipe! Fantastic presentation. I made this for the first time last holiday season for my husband. Will be making for Thanksgiving with family this year. Used a double cream instead of Brie, much more mellow.

  • How far ahead can this be assembled and refrigerated?

    • Hi B, I probably wouldn’t wait longer than 24 hours to bake it. Hope you enjoy!

  • I made this baked brie last year (2015). And it’s so good I’m doing it again. Make this you can’t go wrong.

  • Love your recipes, and that looks delicious, but wouldn’t you rather use an all-butter puff pastry like DuFour? To me, the recommended pastry tastes unpleasantly like Crisco.

    • Hi Peggy, you can definitely use DuFour puff pastry. I recommend the Pepperidge Farm for the recipe because it’s more accessible in grocery stores. Hope you enjoy!

  • Could I use cranberries instead of cherries?
    Thank you.

    • Sure, Marilyne – cranberries will work beautifully here.

  • Hi Jenn,
    In reading the written recipe, it says to slice off the top rind of the brie and discard…then later says, “cut off the top rind of the cheese and place on top of the pastry, rind side down.” I feel so dumb, but am I placing the sliced-off rind UNDERNEATH the wheel of brie like an extra layer?? or do you just mean the brie wheel goes on the pastry with the bottom rind on the pastry and the exposed top showing?? I couldn’t tell from the pictures. Thank you!

    • Hi Mary, with the wording as it is, I can understand why that confused you. The top rind does get discarded and it’s just the brie wheel that goes on the pastry (with the bottom rind on the pastry). Hope that helps!

  • Hi Jenn, Which Brie do you recommend I use for the Baked Brie recipe ? Regular, double cream or triple cream Brie. Thanks for the pictures included in your recipes. Your attention to detail is wonderful. Love details !!
    5 stars in advance.

    • Glad you find the details helpful! And regular brie is perfect here. Hope you enjoy!

  • Can you use the small puff pastry with this recipe ? I’ve made it with full size puff pastry but thought it might be fun to make mini ones. Can the Brea be cut up into smaller pieces & make it work?

    • Sure, Geraldine – I think that should work just fine. Enjoy!

  • Throw a little honey on it after it is baked. It drips down the sides and tastes yummy!

    • I should have said, drizzle a little more honey on top, after baking…

  • Incredible! Amazing flavours!

  • Hi, Jenn,
    Made this recipe last week, for a dinner party we were hosting. Followed your recipe and directions exactly, except I toasted the pecans first. I assembled the evening before and stored in the refrigerator overnight, popped it on parchment lined baking sheet and baked and cooled so that it was ready when our guests arrived. Everyone loved it!! Thank you for another fabulous recipe.

  • I can’t find a large 6″ wheel of Brie. How can this be adjusted for a 4″ wheel or maybe two 4″ wheels?

    • Julie, you could use a 4″ wheel and use 3/4 of the rest of the ingredients. (It’ll just require a little mental math 🙂

  • I made this this past weekend and it was so delicious !!! Thank you so much for all the delicious recipes that you share.

  • I fixed this to take to a party. I messed up a little and didn’t put the honey mixture inside the brie. So I put it in a custard cup and baked it with the brie in the oven. Then I served alongside the brie. Everyone was highly complimentary and a few said, “I’ll have to make that, i receive her emails!” after I told them where I got the idea.

  • Can I prep up the Brie cheese in pastry the day before and cook next day?

  • I made this for a family get together. It looked beautiful, tasted great and was fast and easy to make. Will definitely make it again.

    • Made it last night, also for a family get together. Used what was in the house. Camembert for brie. Winter Fruit medley mix for cherries. Had run out of eggs so brushed lightly with some olive oil and milk. It was awesome. Definitely going to make again with Brie and a egg wash..

  • I made this for my book club and even the crumbs were consumed. This one is a keeper for sure. Also, very easy to make. Thanks.

  • Can I skip the rosemary?

    • — carolyn holbrook
    • Reply
    • Sure, you can just omit it or replace it with an herb you prefer. Hope you enjoy!

  • Loved your recipe, looked so professional on presentation. Everyone wanted the recipe. Keep them coming.

  • Silly question – what’s the best way to transport the brie? I plan on making it this Saturday for a cocktail party and am not sure if I should leave it on the baking sheet, cover with foil, then move to a serving dish at the party, or plate it at home, cover, and then go. Does it come off the parchment paper easily? Thank you!

    • Sheri, I would suggest keeping it on the baking sheet for your drive to the party as it should sit for at least 45-50 minutes before serving anyway. Once you arrive, you can transfer it to a serving dish. (It should not stick to the parchment.) I hope everyone enjoys!

      • Made the brie on Saturday and it was a hit! It did ooze out of the pastry a bit but otherwise it was perfect. Will definitely make again!! 🙂

  • This is a wonderful, tasty appetizer. How would you suggest to keep the bottom from burning? I placed it on the middle rack but it burned a tad. Thanks

    • Lisa, Sorry you had trouble with the bottom burning. Your oven might run a little hot. Next time, try reducing the temp by 25 degrees or reduce the cooking time. And if your baking sheets are flimsy, you might double them up. Hope that helps!

  • Hi Jen

    Can I use raisins instead of cranberries ?
    Thank you for all your fabulous recipes.

    I had never worked with pastry before as I’ve always been intimidated by it, but I gave this recipe a go this weekend as I needed an upscale appetizer for a Christmas Dinner Party. Substituted dried cranberries for the cherries but otherwise followed the recipe exactly. It came out wonderful and was the hit of the party.
    Thanks Jenn for inspiring me to be a better cook!

  • Flavor was great, personally would like even more fruit/nuts/rosemary. THe large round was hard to find, so I ended up putting two wedges together into a rectangle/parallelogram sort of thing… 🙂

  • Jenn –
    Once again, a breeze, and delicious, too. No cherries, so substituted pomegranate arils. People thought I knew what I was doing. I’ll never tell.

  • Made this as a Thanksgiving appetizer. This is a fantastic sweet/savory recipe. The unique combination of ingredients was a perfect counterpoint to the rich cheese. My puff pastry became a bit too sticky when trying to make decorations, but I had probably left it out too long to warm. Would definitely make again, if a “no calories too many” occasion presents itself. 🙂

  • This was divine. I brought it to my family party this past weekend and it was the first appetizer to be devoured. I should have made a double batch. Every recipe I’ve tried here was loved.

  • Easy to prepare! Superb flavors!

  • This is a delicious and beautiful recipe! Thanks so much for sharing all your wonderful recipes! I discovered your blog a couple of weeks ago and have made about 10 things so far – and all have turned out wonderful.

    I would like to take this to work for our annual Christmas pot-luck lunch. We don’t have an oven at work, but we have a microwave. Could I bake the brie the night before, take it to work and warm it up in the microwave? If okay, how long should I warm it up for? Thanks

    • Laura, unfortunately I don’t think this would do very well in the microwave. I think the crust would get soggy :(. Sorry!

  • Jen, I can’t wait to try this for all of those December holiday parties!! What type of cracker do you recommend serving it with that would not compete with the amazing puff pastry? Thanks for sharing all of your fantastic recipes – life is so much simpler now that I don’t have to spend hours slogging through my recipe books for ideas!!

    • I probably wouldn’t suggest anything highly seasoned so that you can really enjoy the taste of the cheese, but any crackers will do.

  • Dear Jen, If I didnt have 10 people to feed at 6:30, I would hop a plane and arrive at your house to hug you!!!!!!! This could not have been more impressive, or easier to make….the brie is ready for the oven, and I am overjoyed with how beautiful it is! My sons new girlfriend is coming for dinner….she went to culinary school, and this will knock her socks off!! Happy Thanksgiving to you and your family, and keep these winning dishes coming!!!!

  • Delicious! Recipe is a keeper

  • Outstanding……there are no other words for this delicious and easy appetizer! Your website is my #1 go to website when menu planning – there hasn’t been a thing yet that I’ve tried that hasn’t been wonderful. Thank Jenn!!

  • This turned out awesome!! And everyone loved it… Easy to do..

  • Planning to prepare this for Thanksgiving dinner. I think it sounds scrumptious and the flavors will work perfectly with dinner.

  • Hi, Jenn!
    Can I use dried cranberries instead? Will the taste change still complement the rosemary? Can’t wait to try this 🙂

    • Hi Steph, Dried cranberries will work beautifully. Enjoy!

  • Hi, this recipe looks really good and I cant wait to try it, but I was wondering how long is this good for and at what temperature should I store it in?

    • Hi Melissa, You can prepare this a day ahead (and store in fridge) but it needs to be baked right before serving.

  • Can you use walnuts instead of pecans?

    • Absolutely 🙂

      • Thanks! can’t wait to make this!

  • How do you eat it? Do you slice it like pie and place on bread or a cracker? I would like to make it for my brother’s engagement party.

    • Hi Katie, Yes, or if it’s cool enough you can eat it out of hand on its own. Enjoy!

  • Would you serve this before dinner or after?

    • Hi Bernice, I would serve it before, but you could certainly be like the French and serve it after if you like 🙂

      • Bernice/Jenn – Only just right now found this absolutely amazing recipe and since I’m living in France (but I’m Swiss), I would definitely suggest to serve this only ever as an ‘entrée’ (starter) – you’d never get such a really rich cheese ‘dessert’ served in France.
        I hope to bake this very soon – and thanks for this wonderful recipe. Shall look forward to read your other cooking on your blog.
        Wishing everybody a HAPPY THANKSGIVING
        Kiki – Ile de France

  • thank you so much for posting this elegant recipe. I will definitely be making for this upcoming holiday season…probably multiple times!!! I love all your recipes!

  • Can you assemble the brie in the pastry the day before or earlier the same day then bake later?

    • Hi Cristine, Yes, that works well.

  • Hi jenn
    Love the combination!! Would this work well with a jam or a preserve instead of honey?

    • Hi Mona, Yes, I think it would work especially well with cherry, apricot or raspberry.

  • Hi Jen, can we use any other cheese instead? (I have never tried brie before).


    • Hi Batool, I’d stick with Brie or Camembert.

    • do yourself a HUGE favour and try brie!! 🙂

  • What a beautiful presentation! This will be my Thanksgiving App for sure!,,,,,,,
    Thanks Jen, as always, for your fantastic recipies!

  • How important is it to slice the rind off the top of the cheese? The photos don’t show that step.
    Thanks for another great recipe!

    • Hi Jean, You don’t have to — it doesn’t affect the taste — but I prefer it just so there isn’t quite as much rind.

      • Is it okay to remove all the rind completely and not just the top?

        • Hi Alie, Technically, I think you probably could remove all the rind, but it could get a bit messy with none of the rind to contain the melting cheese.

  • Perfect timing for this wonderful appetizer. Love Brie, love cherries, & love pecans. And so easy! This can be shoved into the oven right before guests come. Thank you for recipe!

  • Fabulous presentation delicious taste

  • My mouth is watering looking at this recipe! Can’t wait to try it for the holidays!

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