Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
This post may contain affiliate links. Read my full disclosure policy.
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.
You may also like
- Sweet, Spicy, Salty Candied Pecans
- Cheese Ball (AKA “Party Magnet”)
- Baked Brie with Fig Jam, Pecans and Rosemary
- Cheddar & Herb Cheese Straws
- 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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
One of my favorite recipes and my go-to for the perfect addition to a charcuterie display. I follow the directions as is and it comes out perfectly. I make it a day ahead and put it in the refrigerator until I’m ready to pop it in the oven. I think next time I won’t let it sit the full recommended cool down time. I prefer it slightly warm when served so I’ll cut the wait down 10+ minutes.
This was amazing!! I love brie and have made before, but this all came together perfectly!! I love the idea about using the puff pastry sheet instead of phyllo dough or other things. I also like the leaf decorations on top. Easy to do – and DELICIOUS!
I am making your brie for the 2nd time. It’s really delicious! This time I’m sealing it properly, according to directions, since the cheese oozed out on my 1st try. However, I have a question…..I have left a 1 inch pastry border, as per your instructions, sealed it tightly with a fork and egg wash, and it looked exactly like the photos you show. But on your finished product, after baking, that 1″ border is gone! Is it supposed to shrink up during baking (mine is not doing so) or did you cut it off after it came out of the oven? Our brie will be done in about 10 minutes and then will sit for the required 45 minutes before we serve it……it would be great if you happen to see and answer this before I have to present the finished product to our guests, so I know what to do! Many thanks, once again, for your wonderful site — it’s a treasure trove of deliciousness!!!!
Hi Toni, I hope I’m seeing this in time – it does shrink when baked, so no need to cut it. Hope it works out and everyone enjoys it!
I made this for a girls night and it was a huge hit! Everyone who ate it was impressed with both the brie and the cherry spread. I accidentally forgot to spread the nut & cherry mixture on the brie before wrapping it in puff pastry so I served it on the side.
Baked brie is always on our menu for the holidays. One year we forgot to get it and my nieces were horrified. We all look for and try new recipes. We did this one for Thanksgiving and it was a big hit. Made no changes and it was delicious.
Despite the good reviews, I was nervous about the rosemary and cherries combination. I did reduce the rosemary and the honey slightly. Everyone loved it at Thanksgiving! I was very careful with my trimming, and I had enough puff pastry dough leftover to do an extra 8 oz brie.
I’ve made this twice so far – – Jenn’s recipe is a keeper. It’s a breeze to make and tastes delicious. It looks impressive served in a baked & decorated puff pasty shell. I always keep a wheel of brie on hand & as it’s quick to make for expected & unexpected guests. I like the dried cherries but also used dried cranberries the 2nd time around. Both excellent.
I have made this twice for our yearly cookie party and it is easy and a wonderful balance of flavors. The sweet and the nutty and cheese is perfect and has always been a hit. Followed the recipe exactly as it is.
OH MY…..best brie ever! Made this during the Thanksgiving holiday and everyone raved!! Jenn – your website is my #1 go-to for Tested and Perfected recipes!
Besides being extremely tasty . . . This dish is elegantly presented and never fails to impress.
* The pastry technique prevents the Brie from oozing onto the pan while cooking, I lay the cheese onto a round of pastry and fold up and over, creating the little waves in the top. It’s a bit easier, and there’s no waste
* if you don’t have dried cherries- cranberries can be substituted, although not as nice a flavor
I made this last night for company. It was amazing and so simple. Thank you!
This is the best Brie I’ve ever had. I served it at Thanksgiving and it received many compliments. I didn’t even want crackers or fruit with it because it was so good I just wanted to eat it all by itself. I’m going to make this again soon.
Yes- I put out crackers and fruit and we didn’t eat them. Only the cheese in the puff pastry. The best!
In India, where I live, we dont get frozen Puff pastry. I’d have to make it from scratch. Do u have a good recipe for it with step by step pictures? Would love to make ahead and keep away in the freezer.
Thanks
Vanita
Hi Vanita, I’d make a “quick puff pastry.” This recipe from Nick Malgieri looks good — and his recipes are always reliable. Please lmk how it turns out!
Hi Jenn, I love your recipes! I was wondering what kind of meats, fruits (besides the grapes you have pictured), crackers etc., do you think would pair well if I wanted to create a charcuterie board using this …Thank you!
Hi Kenndra, Glad you like the recipes! In addition to grapes, apples and/or dried fruits like dates or apricots would work well. In terms of meats, prosciutto and/or sopressata would be nice. You may want to include something briny, too, like olives. for crackers, I’d choose some mild-tasting options so their flavors don’t compete will all the other elements you’ve got. Hope that helps!
I have made this so many times I know the recipe by heart. And everyone is wowed by it and ask me to bring it again! And, of course they want the recipe.
But-this Thanksgiving I’m driving to a friends sons house 2 days before Thanksgiving. I’m wondering if I can make this, keep it in a cooler (traveling from Wisconsin to Minnesota) so it will stay cold. Or would you recommend taking the ingredients and making it at their house.
So glad you like this Joanne! Yes, you can prepare this ahead of time up until the baking step; just keep cool until ready to cook.
I’m thinking of using dried cranberries instead of dried cherries. Should I adjust the spices at all?
Hi Alyssa, That should work – no adjustments needed. Please lmk how it turns out!
Hi, I have a square shaped brie from Costco…and it’s double the height of what your round brie looks like. Wondering whether the recipe would still work for me with that height? I love soft cheese and almost anything pastry and cant wait to try it!
Hi LMD, I’d suggest slicing the brie in half through the middle so that it’s half the height. I’m concerned that if you prepare it as is, the cheese won’t soften all the way through by the time the pastry is done baking. Hope you enjoy!
I must’ve looked up this recipe 10 times before I actually made it because the end product looked so beautiful but the recipe seemed so easy so I figured there was no way it was true and thought for sure I’d screw it up… WELL, I finally made it and it really is soo easy to make and the end result is absolutely beautiful and delicious. I followed the recipe to a T and it really impressed my guests. This is about the 5th recipe I’ve followed from this site and I love them all one more than the other. Thanks Jenn for all the great ideas!!!
I made this for Thanksgiving last year. It was good in spite of the fact that all we had was a toaster oven! All the other ovens were in use. I shared it with my other family and at least 2 of them posted pictures of their flawless creations. It was a hit from PA to CO! Thanks Jen!
Hi Jen, thanks for this simple recipe. I tried it last Friday and my family loved it. I used 8 oz brier cheese instead of 16 oz. I substituted the dried cherries with dried raisins and did not add the rosemary. Apart from that l followed every direction to the latter. It was so yummy. Thanks for mouth watering recipes, bless you.
Hi Jen,
I made this baked brie appetizer and it looked and tasted fantastic. I was so amazed at how easy it was to make and how fancy it looked . This will definitely be my go to recipe when making an appetizer for guests.
Thanks, Megan
Can you use ordinary pie crust for this recipe.
Sounds delicious!
I’m afraid not, Gen. While it would be tasty, I think it would be a crumbly mess when you try to cut into it. Sorry!
I made this for a party, it was super good and easy. I goofed and didn’t put the cherry mixture on top of the brie before I closed up the puff pastry so I served it on the side. I got a ton of compliments and it was so good and easy.
This is absolutely delicious!
I have made this 4 or 5 times and each time it was a huge hit! Easy to make and absolutely delicious!!
I have made this 4 or 5 times and each time it’s a huge hit. Easy to do and absolutely delicious!!
What is the oven temp???????
Hi Tom, this gets baked at 425°F. Hope you enjoy!
Fabulous appetizer ! Can I assemble it & then freeze for use in a few weeks ? Having overnight company & time will be an issue . Thanks !!!
Lala, I wouldn’t suggest freezing the brie. Not sure how much time this will save you, but you can assemble and refrigerate it for up to 24 hours before baking.
This was so easy to make but it looks and tastes like you slaved over it for hours!
Another amazing recipe. This one’s a big winner! Jenn you are making me more & more confident in the kitchen. This recipe was made exactly as written & looked exactly the same as yours. My hubby & I loved it & we took it to a party & the plate was wiped clean :-). Thank you, thank you, thank you!!!
Since I was cooking in the Adirondacks at the last minute, many substitutions were required, but the result was still delicious and appreciated by our host and fellow guests:
2 x 8oz rounds of Brie rather than 1 x 16 oz
filo dough rather than puff pastry
sliced almonds for pecans
chopped dried cranberries for cherries
As always, Jenn’s recipes are so sound to begin with that slight substitutions are always workable.
I made this today to bring to a friend’s home for a late afternoon appetizer. Oh my, it was a home run on all counts. First, it looked gorgeous: beautifully puffed and golden. Second, the taste was wonderful: puff pastry with yummy cheese and the additional ingredients made for a delicious treat.
A few notes:
1. I used my own puff pastry, an all-butter recipe from Joy of Cooking. I used 2 pieces of frozen dough from my freezer–one weighed about 7 ounces, the other weighed about 9 ounces. I let them thaw in the fridge overnight. Leftover dough scraps will be used tomorrow for palmiers. I would encourage others to give puff pastry a try–it’s been a fun adventure for me.
2. No leakage at all from the cheese. I think Jenn is correct in recommending her technique of rolling out a 2nd, larger piece of pastry to cover the cheese mound. Just remember to use egg wash to seal the two disks and crimp well. Also, I think this technique allows for a neater presentation.
3. I know you can easily cut leaves with a knife, but I used my 3 1/2″ metal cookie cutter to punch out 3 disks from the leftover dough. From each disk I was able to cut out 3 leaves by angling the cookie cutter appropriately–for a total of 9 leaves. I had stored the dough scraps in the fridge so that when I was ready to work on the leaves, the dough was nice and cold for neat, clean cuts.
4. I think there is lots of room for variation here. For example, I cut back on the honey, but used fig preserve.
This dish was heavenly good–thank you Jenn.
If I need to transport this to a party, should I tent with foil to keep it warm? Or will that make the pastry soggy? What do you recommend?
Hi Candy, Yes, I would tent it with foil but don’t wrap it so tightly that it steams.
Made this and took to a party tonight. Definitely a hit – everyone loved it and it looks gorgeous. The only thing I did different was I subbed the dried cranberries for the dried cherries. Thank you, Jenn, for sharing another great recipe
Hi Jenn, our local grocery store only carried 23 oz Brie. (I know, it’s a lot of cheese.) How would that affect the measurements of the other ingredients? As well, will it need to be baked for longer?
Thanks so much!
Hi Beatrice, I think you’ll have enough pastry because there’s a decent amount left after you’ve covered the brie (you’ll just have a bit less to work with.) I would assume you’ll need about 25 percent more of the other ingredients. Assuming the brie is the same thickness as typical brie (and just has a larger diameter than the one I used), the baking time would be the same. Enjoy!
This a quick and easy dish and just so lovely. I substitutue cherries with cranberries and then used chopped walnuts as that is what I had available. This was tasty with crackers. Everyone dived in and wanted more.
Everyone loved this, and asked for the recipe! Thanks Jenn!
I just made this for a neighborhood holiday party. Your tip about the puff paste is great!
I made this for thanksgiving. Definitely take that 45 min rest after the oven I only did 30 and had some oozing!
This is simply delicious. I’ve made it twice for company and everyone raves about it. I was asked to make sure it’s on the menu for Christmas. Wouldn’t change a thing with this recipe. It’s a winner.
I love pastries and brie, but I did not enjoy this particular dish. It’s just a bit too much brie.
In a word, Delish! Can’t wait to make again. I have made many of her recipes and they are all fantastic!
I made this last year and it turned out awesome! My guests were impressed! Will definitely make this again foe a Xmas appy?
I love this. Raspberry on top are very nice. They cream together very well with brie when warm.
Took the baked brie to a thanksgiving dinner and it received raved reviews. I followed the recipe exactly as written. Thanks for a wonderful recipe.
This was so easy to prepare – my two little ones had so much fun helping me make this – and it was delicious too! Thanks so much for a great recipe!
This looks so delicious! I will be making this for Thanksgiving. I could only find 8 oz. brie rounds (not the 16 oz. you show pictured). Would you recommend stacking them or making two separate smaller ones? I’d rather have one large, so if stacking, should I do anything else differently? Thanks so much in advance! Love your recipes and site.
Hi Aimee, I’d definitely recommend making two smaller ones. Hope you enjoy and Happy Thanksgiving!
How far in advance can this be assembled before baking? I was hoping I could assemble it the night before?
Hi Maryanne, The night before would be fine. (I wouldn’t assemble it anymore than 24 hours ahead.) Enjoy!
I bought a 5″ brie wheel, but it weighs 34 oz. How will that change the baking time and or oven temperature
Hi Dick, are you sure it’s 34 ounces and not 3.4 ounces?
Hi!!
Jen I’ve made so many of your recipes, thank you for feeding my husband and I so well!!!
What crackers do you think work best with this??
Shauna
So glad you’re enjoying the recipes, Shauna! I wouldn’t suggest anything highly seasoned here so that you can enjoy the taste of the cheese, but any crackers will do.