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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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!
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.
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
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!
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!*****
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
Yep – hope you enjoy if you make it!
It is so beautiful and so delicious! Everything was very easy, and the leaves looked so pretty 😍 Another winning recipe 👏🏼👏🏼
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. ❤️
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.
Ugh – how disappointing! Yes, I suspect it had to do with the triple cream brie.
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.
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?
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!