Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
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With melty brie, honey, dried cherries, and pecans wrapped in flaky puff pastry, this brie en croûte is easy to make and sure to impress!
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
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 it sit for at least 45 minutes before serving, otherwise the cheese will ooze right out. Serve with fruit and crackers.
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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 inches/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-inch (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-inch (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-inch (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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Silly question – what’s the best way to transport the brie? I plan on making it this Saturday for a cocktail party and am not sure if I should leave it on the baking sheet, cover with foil, then move to a serving dish at the party, or plate it at home, cover, and then go. Does it come off the parchment paper easily? Thank you!
Sheri, I would suggest keeping it on the baking sheet for your drive to the party as it should sit for at least 45-50 minutes before serving anyway. Once you arrive, you can transfer it to a serving dish. (It should not stick to the parchment.) I hope everyone enjoys!
Made the brie on Saturday and it was a hit! It did ooze out of the pastry a bit but otherwise it was perfect. Will definitely make again!! 🙂
This is a wonderful, tasty appetizer. How would you suggest to keep the bottom from burning? I placed it on the middle rack but it burned a tad. Thanks
Lisa, Sorry you had trouble with the bottom burning. Your oven might run a little hot. Next time, try reducing the temp by 25 degrees or reduce the cooking time. And if your baking sheets are flimsy, you might double them up. Hope that helps!
Hi Jen
Can I use raisins instead of cranberries ?
Thank you for all your fabulous recipes.
Definitely!
OUTSTANDING!
I had never worked with pastry before as I’ve always been intimidated by it, but I gave this recipe a go this weekend as I needed an upscale appetizer for a Christmas Dinner Party. Substituted dried cranberries for the cherries but otherwise followed the recipe exactly. It came out wonderful and was the hit of the party.
Thanks Jenn for inspiring me to be a better cook!
Flavor was great, personally would like even more fruit/nuts/rosemary. THe large round was hard to find, so I ended up putting two wedges together into a rectangle/parallelogram sort of thing… 🙂
Jenn –
Once again, a breeze, and delicious, too. No cherries, so substituted pomegranate arils. People thought I knew what I was doing. I’ll never tell.
🙂
Made this as a Thanksgiving appetizer. This is a fantastic sweet/savory recipe. The unique combination of ingredients was a perfect counterpoint to the rich cheese. My puff pastry became a bit too sticky when trying to make decorations, but I had probably left it out too long to warm. Would definitely make again, if a “no calories too many” occasion presents itself. 🙂
This was divine. I brought it to my family party this past weekend and it was the first appetizer to be devoured. I should have made a double batch. Every recipe I’ve tried here was loved.
Easy to prepare! Superb flavors!
This is a delicious and beautiful recipe! Thanks so much for sharing all your wonderful recipes! I discovered your blog a couple of weeks ago and have made about 10 things so far – and all have turned out wonderful.
I would like to take this to work for our annual Christmas pot-luck lunch. We don’t have an oven at work, but we have a microwave. Could I bake the brie the night before, take it to work and warm it up in the microwave? If okay, how long should I warm it up for? Thanks
Laura, unfortunately I don’t think this would do very well in the microwave. I think the crust would get soggy :(. Sorry!