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

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
  • 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

  • Made the baked Brie with a couple of changes. I used orange-fig jam instead of honey and walnuts instead of pecans-
    FABULOUS! Definitely a keeper and easy to do. Thanks Jenn!

    • — Jose on January 4, 2021
    • Reply
  • I did this for New Years Eve and it was definitely the winner. It’s a good recipe and easy to follow. You’ll look like a pro.

    • — Richard Michaels on January 2, 2021
    • Reply
  • Wow, this is a show stopper! Just made this for New Year’s Eve and had to take multiple photos of this beauty. Flavor combination is spot on…perfect holiday party appetizer!

    • — Inna Brotine on December 31, 2020
    • Reply
  • Good recipe, fast and easy but next time a touch more honey and no rosemary. It was bitter-ish.
    And doesn’t need that long before serving.
    Definitely a “keeper”.

    • — Karen on December 31, 2020
    • Reply
  • I’ve made this before with the larger size but today, all I could find at our local store was a 4 oz “Wee” Brie😃. I got two – any suggestions for how to bake these? Together with one on top of the other or separately?

    • — Glinda on December 30, 2020
    • Reply
    • Hi Glinda, I think I’d stack one on top of the other (and I’d remove the top rinds of each of them). Hope that helps and that you enjoy!

      • — Jenn on December 31, 2020
      • Reply
      • I used a wee brie too and it was very good. I made puff scraps, used the rest of the egg wash on top and baked them at 400 for about 10 minutes til golden and sprinkled with x-sugar.
        Love puff!

        • — Karen on December 31, 2020
        • Reply
  • If I use a brie that’s half that size (only 8oz.)will one sheet of pastry dough cut in half suffice or will I still require 2?

    • — anna on December 30, 2020
    • Reply
    • Hi Anna, hard to say for sure; I’d fold over the one sheet and eyeball it to see if you think it will fit. Hope you enjoy!

      • — Jenn on December 31, 2020
      • Reply
  • I made this for a small gathering over Christmas and it was delicious and looked so cute and professional with the leaves. I used dried cranberries instead of cherries. Served with grapes and apple slices. It was gone by the end of the night. Thank you Jennifer for the best recipes ever. I am off to make the lava cake now.


    • — Diane on December 27, 2020
    • Reply
  • Baked Brie does not disappoint!!
    Forgot to make Christmas Eve…. a good thing, now turning into the day after Christmas lunch.
    Spread on biscuits, a delightful, filling, taste-treat.❤️
    Thank you!

    • — Paula on December 26, 2020
    • Reply
  • One of your best recipes! I’ve made this multiple times and it is as beautiful as it is tasty. It always gets rave reviews. Waiting for it to set up so we can pair it with a good Napa Cab and start our Christmas celebration. Thanks for a true winner Jen.

    • — Kathy M on December 24, 2020
    • Reply
  • Hi Jen. I’m using the Brie and puff pastry for an appetizer. In your recipe it says let rest for 45 minutes? I’d like the Brie to be hot enough to serve with baguette. Can you confirm that this should rest 45 minutes after baking? Thank you

    • — Marilyn on December 21, 2020
    • Reply
    • I know that sounds like a long time, but you want to give the cheese time to firm up a little so it doesn’t all ooze out when you cut into the brie. You could cut the resting time by around 5 to 7 minutes if you’d like. Hope you enjoy!

      • — Jenn on December 21, 2020
      • Reply
  • This is a wonderful recipe. I have made it many times. So glad to find it again. I had lost the original one. Nothing better!*****

    • — Nancy* on November 24, 2020
    • Reply
  • 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

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