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.
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.”
What You’ll Need To Make Brie en Croûte
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.
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.
Step 3: Add the toppings. Sprinkle the dried cherries, 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.
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.
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.
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.
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.
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.
More Holiday Appetizers You May Like
Baked Brie en Croûte with Honey, Dried Cherries, Pecans & Rosemary
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 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
Nutrition Information
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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Hi Jen, Can I use Brie that I froze for this recipe? Thanks, Nicole
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!
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!
Good to know — thanks so much for the follow-up! 🙂
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?
Hi Tracie, I don’t recommend freezing brie; the texture changes once thawed. Sorry!
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.
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.
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!
So glad you’re enjoying the recipes, Christine! 💗
This recipe is superb! Amazing flavors. Easy to follow directions. It’s a must try
Awesome and was a big hit! I miscalculated time for cooldown but 5 stars. I even tried flower on top!
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.
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?
I do think that would work, Barbara. You’ll just need to increase the cooking time a bit.
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.
Could thawed frozen cranberries be used instead of dried?
I’d stick with dried cranberries or cherries here – sorry!