Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
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Voila! Party-perfect baked brie en croûte—plus a foolproof method for wrapping the cheese that makes this appetizer a showstopper.
When it comes to festive appetizers, you can never go wrong with brie en croûte—that’s just a fancy French way of saying baked brie in a pastry crust. My go-to version is a delicious combination of warm, melty brie, honey, dried cherries, and pecans, all encased in golden puff pastry. Thanks to store-bought puff pastry, it’s just as easy to make as it is impressive. Typically, wrapping the brie in one large sheet of puff pastry can lead to a thick, doughy bottom layer that doesn’t cook through. To counter this, I sandwich the brie between two smaller pieces of puff pastry, crimping the edges with a fork. This technique not only seals in the cheese but also ensures that both the top and bottom layers puff up evenly, creating a flaky and uniformly golden crust all around.
“I’ve made baked brie from other recipes, but this is the easiest, most professional looking, and best tasting that I’ve ever made. Made this several times and it never disappoints.”
What you’ll need to make baked brie en Croûte
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.
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 to 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.
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- Gougères (French Cheese Puffs)
- Spicy Maple Candied Bacon
Baked Brie en Croûte with Honey, Dried Cherries, Pecans & Rosemary
Voila! Party-perfect baked brie en croûte—plus a foolproof method for wrapping the cheese that makes this appetizer a showstopper.
Ingredients
- 2 sheets frozen Puff Pastry, thawed (I use Pepperidge Farm)
- 2 tablespoons honey
- ⅓ cup dried cherries, roughly chopped
- ¼ 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 ½-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.
Nutrition Information
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- Per serving (14 servings)
- Calories: 167
- Fat: 12 g
- Saturated fat: 6 g
- Carbohydrates: 8 g
- Sugar: 5 g
- Fiber: 0 g
- Protein: 8 g
- Sodium: 218 mg
- Cholesterol: 46 mg
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.
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Jenn, I hope this isn’t too dumb, but can I ask what Brie you buy? It’s not showing the wrapper in the pic of your ingredients. I’m embarrassed to admit I know NOTHING of Brie – except I heard something about “ripeness “? Not sure what that means. I think something mild would be desirable!Thank you! (All your recipes are incredible!)
That’s not a dumb question! I usually buy President brand. Hope you enjoy and happy Thanksgiving!
Hi I’m going as a guest to a Thanksgiving dinner and want to make this. What do I serve with it, i.e. crackers, bread, fruit?
Thanks!
Hi Sandy, all of those sound like great options to serve with the brie. Hope everyone enjoys!
Question: how might we cook this in an air fryer? (It’s a Thanksgiving appetizer and the oven will be full of other things).
Thx! Love love love your site.
Hi David, so glad you like the recipes! I don’t own an air fryer so unfortunately, I can’t tell you how to cook this in one. These tips may help you to convert this and other recipes for your air fryer. Sorry I can’t be more helpful!
This looks amazing and I want to make it for Thanksgiving. I was a little taken aback by the 45 minute sit time out of the oven. Is this a typo? It would seem the pastry and cheese would get cold and hard. Maybe there’s some magic happening in that sit time. Thank you.
Hi Janet, It’s not a typo – if you slice into it prior to that time, the cheese will just ooze out. The 45 minutes allows the cheese to firm up enough to make it easy for guests to help themselves.
Wow wow wow. Made this yesterday for an early thanksgiving with family. It was a HIT and was the first appetizer to go. THANK YOU! Added into my regular holiday rotation.
Can I use pillsbury premade pie crust instead of puff pastry?
Hi Christine, I wouldn’t recommend it. I think it would taste good but be very crumbly when you try to cut into it. Sorry!
Absolute perfection. Great when paired with a bold Cabernet at a wine taste. ❤️
I have made this quite a few times around the winter holidays. It is always well received and so pretty on a holiday plate. This summer we made it with the puff pastry, the round of Brie and covered the Brie with a very good green Chili jam. Put a bit of lettuce at the side and it makes a most impressive salad or first course dish for 4-6 people. Green chili is our state veg so not sure everyone would like this but our bunch loves it.
Santa Fe NM
I’ve made baked brie from other recipes, but this is the easiest most professional looking and best tasting that I’ve ever made. Made this several times and it never disappoints.
Thank you Jenn
Stunning and delicious. I have made this many times, and it never fails to impress!
Hi Jenn. I’m having a baked Brie en croute emergency! My event is this evening. I’ve been to three different stores looking for puffed pastry, and no one has it in stock. Is it possible to turn this en croute recipe into a baked Brie “not en croute?” Any help would be greatly appreciated.
Hi Diane, I’m obviously weighing in too late to help — sorry! What did you end up doing with the brie?
Happy New Year’s Jenn. My friends and I are creating a Cook’s Gathering event, the first session of which is scheduled for February 1st. In this first outing we’re going to learn how to make chocolate truffles – yum. I’ve volunteered to bring an appetizer, and your baked brie sounds perfect for an appetizer/wine, cooking get-together. I intend to use an 8 oz. brie rather than a 16 oz. brie since there are only four of us, and would appreciate your recommendation on how much I should reduce the baking time. Thanks!
Hi Diane, I may reduce the baking time by 2 to 3 minutes, but not much more — you’ll want to keep it in the oven until the pastry is golden brown. Hope everyone enjoys! 🙂
Thanks, Jenn, I’m also making this for just four people and was intending to use the 8oz. brie. Was happy to see the cooking time; but I’m wondering if I should cut all the ingredients by half? Thanks! I think you’ll enjoy the show “Lessons in Chemistry” whether or not you’ve read the book! Both are fabulous! Thanks again! Karen
Hi Karen, I’d cut the honey, cherries, pecans and rosemary in half. Regarding the puff pastry, I’m not sure if you’ll only need one sheet; I’d fold over the one sheet and eyeball it to see if you think it will fit. And thanks for the tip regarding the show — I’ve heard great things about the book!
Honestly the hardest part is making a square sheet of dough into a circle!
Hi Jenn, I made this last year for New Years Eve and it was beautiful to look at and delicious! I am making it again for tomorrow, could it be prepared and today and left in the fridge until tomorrow night to bake?
Happy New Years to you and your family and thank you for always having the perfect recipe when I need one!!
Mary
Glad you enjoyed it! Yes, you can assemble this up to 24 hours ahead of time. Happy new year!
One of the best recipes for baked Brie. If you can find White Gold Honey (product of Canada), it will really really be delicious!
Made this for a Christmas appetizer yesterday – it was delicious and looked great too! I used dried cranberries since I couldn’t find dried cherries at my local grocery store, but what a great topping combo with the chopped pecans, fresh rosemary and honey!
I wanted to make this for Christmas Eve, but there’s no frozen puff pastry to be found in my local area. Shall I try to make it from scratch?
Hi Paula, that would be your best bet. Here’s a recipe you can use. Hope it turns out nicely!
Made this for thanksgiving and it was amazing a family favorite l! Was going to make this on Christmas Eve, but we are stopping at one house on the way to where i’d bring this appetizer. Can this be warmed up in the microwave or what would be the best way to get it warm again?
Hi Colleen, I’d put it in a warm oven for 10 or 15 minutes when you get to your destination. Enjoy!
Happy Holidays Jenn!
I’m planning on making this to take to a Christmas Eve gathering. Do you think dried cranberries would work as well as dried cherries?
Just made my annual quadruple batch of your caramelized pecans. Always a hit!
Hi Jane, Yes dried cranberries are perfectly fine to use here. Enjoy and happy holidays!
I made this for a family gathering last night. Super easy and love that I could make it ahead and with a 40 minute sit time out of the oven, it even frees up the oven for other items. Love the rosemary – it really makes the dish!
Hi! If I make two at once do I need to adjust the baking time? Thanks!
Hi Mallory, they may take another minute or two in the oven, but the time difference will be negligible. Enjoy!
Sorry question. When you cut off one side of the rind, do you place the cut off top face down onto the pastry and then put fig jelly, etc on the top which has the rind or the other way around? Wont cutting the top off have it ooze out?Thanks
Hi Laura, you have the side without the rind face-up. And It doesn’t ooze out much because it has the nuts and dried cherries on top. Hope you enjoy!
Hi Jenn,
I have a 20 oz brie wheel. Do you know if this will still work with the same amount of puff pastry? What about cook time?
Thanks for any advice!
Lindsay
Yes, it should work with the puff pastry. The cook time may be a touch longer but not by much. Hope you enjoy!
This sounds amazing! I can’t wait to make it for a dinner party! What do you usually serve this with? Any particular fruits or type of bread? Thank you!
Hi Toni, You can serve this with crackers. Just make sure they’re relatively plain so they don’t compete with the flavors of the cheese, etc. Also, if the brie is cool enough, you can slice it and eat it as finger food. Hope that helps, and that everyone enjoys!
Should I toast the pecans first?
Hi Theresa, you can but it’s not necessary. Enjoy!
Love your recipes as they’re always perfect. Can another type of soft cheese be substituted for the brie? Maybe Camembert? Thanks
Yep that will work. Glad you enjoy the recipes!
I made this recipe for pre-pandemic holiday parties and it was delicious and well received. Just made it again and substituted green Chile jelly for the cherry filling. Put a slice on a salad plate and serve with a side of lettuce for the first course or instead of salad. It’s a great method for using puff pastry. Thanks, Jenn
Hello Jenn:
Will this recipe work using Brillat Savarin?
Thank you.
Sure, that should work. Enjoy!
INSANELY delicious! One of my dinner guests had the rest of the dish for their dinner!!! Her comment was “I’ll just finish this if that’s ok” Sure!! Excellent and very well written.
Question
Can I freeze the prepared Brie and bake it when needed ?
Hi Mani, I don’t think it would freeze well — sorry!
Made as directed and was a huge hit! Beautiful presentation!
Thank you for the excellent tutorial. Always compliments when I make a recipe from Jen❤️
Jenn, I made this yesterday for my family when they all came for dinner. They raved about it all night. It was fantastic, so easy to put together and just a nice appy to go with your glass of wine.
Thank you so much!
Linda
This was the most amazing baked brie ever! I prepared it for our family Thanksgiving 2021 and could not stop getting enough compliments it was gone by the end of the evening…
I have several pictures but I don’t see where there is a place to attach them… But I would genuinely enjoy showing you how I created your amazing recipe!
So glad you liked it, Linda! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef! If you’re not on Instagram, you can email them to me at jennifer@onceuponachef. I’d love to see them!
Hello Jen, I have some home made brandied cherries in my pantry (that I use for Manhattan’s),
do you think I could use some of these instead of dried cherries, IF I drain and dry them really, really well??
Not asking because I cannot find dried cherries, but would like to know if you think this would add or detract from the recipe??
Many thanks!
Hi Kim, I think it would work; you may just want to cut them into smaller pieces so they’re about the same size as dried cherries. Hope you enjoy!
Thank you Jen, cannot wait to make this for my forthcoming dinner party!!
Delicious! Easy to make too! I couldn’t find a round piece of brie so I used two triangular and I shaped it to look like a packet/present. It didn’t look as pretty as yours but it tasted great!