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

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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

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

baked brie ingredients

Step-by-Step Instructions

rolled puff pastry

Begin by rolling each pastry sheet into a 12-inch square. Trim the corners to make two circles.

trimming puff pastry corners

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.

brie topped with honey

Top with the dried cherries, pecans and rosemary, then brush the exposed pastry with an egg wash.

brie topped with with cherries and pecans and brushing with egg wash

Place the second pastry circle on top; press the pastry directly against the cheese and bottom pastry.

covering brie with puff pastry

Trim the pastry, leaving a 1-inch border around the cheese.

trimming puff pastry

Use a fork to firmly crimp the edges and seal in the cheese.

crimping edges of puff pastry

Brush with the egg wash.

brushing puff pastry with egg wash

Next, use the scraps to make decorations. Simply cut out leaves and use a sharp knife to make indentations for the ribs.

cutting puff pastry leaves

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.

baked brie ready to go in oven

Bake for about 20 minutes, or until golden brown.

baked brie fresh out of oven

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
  • 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


  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 ½-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.

Nutrition Information

Powered by Edamam

  • 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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  • 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.

    • — Heather Hem on September 25, 2022
    • Reply
  • Question
    Can I freeze the prepared Brie and bake it when needed ?

    • — Mani Nadella on July 25, 2022
    • Reply
    • Hi Mani, I don’t think it would freeze well — sorry!

      • — Jenn on July 25, 2022
      • Reply
  • 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❤️

    • — Ria on July 14, 2022
    • Reply
  • 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 Brook on March 7, 2022
    • Reply
  • 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!

    • — Linda on February 28, 2022
    • Reply
    • 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!

      • — Jenn on March 1, 2022
      • Reply
  • 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!

    • — Kim on January 19, 2022
    • Reply
    • 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!

      • — Jenn on January 19, 2022
      • Reply
      • Thank you Jen, cannot wait to make this for my forthcoming dinner party!!

        • — kim on January 19, 2022
        • Reply
  • 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!

    • — Vivi on December 31, 2021
    • Reply

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