Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
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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.
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- 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
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- 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.
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I made this yesterday to take to a dinner party. It was met with rave reviews. Everyone loved it !!!
It was not only beautiful but downright delish.
Thanks and Happy New Year
So glad it was a hit! 🙂
Is it essential to remove the top rind?
Hi Macky, You don’t have to — it doesn’t impact the taste — but I prefer to remove it just so there isn’t quite as much rind.
Can you remove the entire rind?
I wouldn’t recommend it — sorry!
A silly question, but is the puff pastry just for show? Not sure how to eat it with crackers, unless you slice it before serving?
Hi Theresa, No the puff pastry kind of elevates the cheese to the next level. Guests can just kind of slice it as they go when you serve it.
How do you reheat leftover baked brie in puff pastry to a returned crispy pastry?
Hi Jodi, This will be near impossible to reheat once cut open, as the cheese will ooze out. Sorry!
Hi Jenn,
I made this last Christmas and everyone is begging to have it again.
We have nut allergies so I will omit the nuts. Should I double up on the dried fruit? I don’t remember what I did last year.
Thanks!
You can, but you don’t have to — it will be delicious either way!
I only found two smaller brie rather than one big one. Would you recommend stacking or cutting the second one and laying it around the other? Thanks
Hi David, Instead of stacking or laying one around the other, I think you’d have better luck with making two smaller ones. Hope that helps!
This method produced Perfect results. Highly recommend!!
This was an extremely easy recipe with fabulous results. The combo of dried cherries and pecans and just the hint of fresh rosemary with the creaminess of the Brie and the puff pastry crust – pure umami. Great recipe, Jen, thanks.
Hi Jenn! This recipe looks amazing, I can’t wait to try it, but I am wondering what type of dried cherries you used? Trader Joe’s had dried tart cherries and dried Bing cherries? Thanks for all of the wonderful recipes, your website has changed my life!!
Hi Anne, either will work just fine. Hope you enjoy!
I’ve made this recipe a couple of times already and I love it! It’s the best recipe according to my family and friends.
There are a lot o Brie en crute recipes out there. This is the best one I’ve ever had. Also the directions to use two pieces of pastry was different and better than other recipes. You end up with a better seal and don’t have any bunched up extra pastry. I thought I would have left overs because fewer people came than expected and I had other food. Completely went. Don’t skip the rosemary it’s the special addition. Great recipe.
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!
This appetizer is perfect – it can be made ahead, which makes it perfect for a party. I’ve made it several times, to nothing but rave reviews! It is so good, my guests remembered it a year later (I made it for last thanksgiving, and it was requested for this year!)
This might sound like a stupid question, but do guests cut off a slice of pastry & cheese? Or just scoop the cheese out of the pastry?
Not a stupid question at all! Either way is fine – some people may choose to just scoop the cheese out and others may want to slice a “hunk” of cheese and pastry off. I’ve seen people handle it both ways. 🙂
I was asked to bring appetizers to a party today and made this. Not only did it look impressive, it tasted amazing. The only swap I made was replace the honey for golden syrup, which I recently found at a supermarket in California, and I prefer the taste of it over honey. So delicious and it came out just like your picture!! Served it with green and red grapes and some pear slices. Everyone at the party loved it. Thank you for a wonderful recipe.
Hi. I have a 28 oz rind of Brie. Cook for 3o minutes??? Thank you! Happy Thanksgiving!
Hi Christy, That sounds about right but just keep an eye on it. Happy Thanksgiving to you too!
You are amazing for answering me so quickly!!! Thank you ❤️
Hi Jenn. I’m going to try this recipe for thanksgiving. What substitute can I use for the dried cherries and pecans? Any other suggestions of toppings? Thanks so much!
Hi Karen, any dried fruit would work here (think craisins, raisins, or diced apricots) and any type of nut could be subbed in for the pecans (or you could just omit the nuts entirely).
Hi Jenn,
If I make this a day ahead, how do I store it in the refrigerator, cover it with foil/ cling wrap. Apply egg wash right before baking it?
Thanks
Tahera
Sounds like a perfect plan – enjoy!
Hi Jenn
16 oz Brie is not available in our area only 8 oz . I need to make it for 14 people. How do I prepare the puff pastry for 2, 8 oz Brie ?
Hi Tahera, I think you’ll probably need to buy an extra box of puff pastry to make two, unless you want to use this method to wrap them.
This recipe is absolutely delicious, beautiful to look at and much easier to make than I ever imagined it would. be. I have made this several times and everybody loves it. Thanks Jenn, for another fantastic, foolproof recipe!
I have a hard time with appetizers. I feel pressured to bring or serve something spectacular. I also tend to try something new- not necessarily a good combination!
True to form, I tried this recipe for a get together. What a recipe! It was wonderful and easy but best of all tasted great! Thank you for the wonderful recipes.
I absolutely love this! I’ve made it several times and it’s always an impressive and delicious appetizer.
The first few times, I made it as written, but this last time I didn’t have any dried cherries so I used dried figs + thyme. Yum!
Dried apricots + rosemary is another good substitution.
Thank you so much for sharing this recipe and all the pictures!
Wonderful! I combined a 350g and 200g wheel. Cut the smaller wheel with a medium biscuit cutter, and wrap that outside section around the larger wheel, then cut a hole in the remaining piece, and wrap that. The remaining “hole” fills in the last missing piece. Once the toppings are on you can’t tell that you don’t have 1 big wheel. I scraped the rind off the side of the big wheel. Will use dried blueberries next time, as more summer appropriate where I’m from.
On the menu for tonight’s Oscar party along with the Union Square bar nuts. Grapes, mixed olives and a couple of great bottles of red wine. It will be a fun evening
Jenn, this was my first time using puff pastry and I’m so glad I didn’t mess it up! I followed your instructions closely and my daughter, the artist, carved out some real looking leaves with the extra dough. It looked so elegant and delicious but, by the time I thought of taking a picture, it was all gone. HaHa It’s recipes like yours that give us courage to host another family gathering. Thank you so much!
This was absolutely easy & fun to make (decorating with leaves)! AND so tasty & delightful to eat. Everyone thought it took a lot of effort & skill to make. I let them think so!
Really ideal & easy to add a dash of class to party or get together.
My new staple recipe!
This is an amazing recipe. Have made it a few times and have wowed my guests. Easy to make and yet it looks like you are a master chef.
This recipe is yummy, as is. Thank you for the note about letting it rest, after baking. The 1st time I made it, I couldn’t wait, and the oozing cheese was not attractive! If there are nut allergies, top the Brie with lemon curd. This also makes a great appetizer .
Baked brie is such a great go-to for bringing to a party or when having company over. I found a good way to make this recipe easier/quicker is to use the Pillsbury crescent rolls (they sell them in single sheets now) and just bake according to the crescent directions.
This recipe is perfect and absolutely fixes the problem of the thick, doughy crust that I normally have. Thank you!
DO NOT HESITATE! Easy. Delicious. Perfect appetizer to TAKE. (Crimp firmly. Don’t cut too close.) Served with grapes, crackers, sopressata, & olives. Fantastic!
Great recipe! I usually make this for parties and I always get great reviews! I don’t believe I have written any review before but I have cooked about a third of your recipes. Your site has become my go to source when I want to try something and not fail. The fact that you have actually tried all these recipes and you are giving all sorts of detailed advice as well as step by step pictures is what helps the most. I will continue to come back for more. While writing this, I have just taken out of the oven the Perfect Pound Cake:)
Lara
So happy you’re having success with the recipes, Lara. 😊
This is amazing!! Omg and so easy to make. Everyone loves it! Only challenge is I cannot find a 16oz brie, I make two 8oz.
Made this at Christmas. Delicious and received many compliments from the family. Followed the directions as indicated and came out beautiful.
Hi Jenn- Wondering whether this would be as tasty using a gluten-free/wheat free puff pastry. One of the guests at an upcoming party has a wheat allergy but I would love to make this if I could get away with it. Any suggestions? BTW I totally love your site and have made many of your recipes- they have all been winners- thank you for sharing your talents with us!
Hi Sharon, I have never tried gluten-free puff pastry so can’t say for sure — but I do think it would work here since the star of this dish is really the warm brie with sweet toppings. I’d love to know how it turns out if you try it, and so glad you’re enjoying all the recipes!
Jenn, you were right and thank you for your encouragement. I made the dish with puff pastry I had to make from scratch with spelt flour, and even though the pastry wasn’t as light and puffy as I would have liked, the dish was still very tasty and made a great impression as the warm sweet brie was the star (just like you said). The consistency of the dough was grainier and the brie leaked out a little. Also the edge didn’t recede so it looked a little like a brimmed hat, but thankfully I trimmed that off after it cooled a little and all was well. 🙂 That said I can’t wait to try this with the frozen pastry like your recipe calls for.
So glad it turned out well, Sharon. And very impressed that you made the puff from scratch! ☺️
Just found Once Upon A Chef when looking for something a little different for the brie I was taking to a party and it was a big hit! Next time I’ll take the time to try and make the leaves. Loved the two sheet of pastry technique. Thanks!
could I make the night before, refrigerate , then bake just before?
Sure, Virginia – that will work. Enjoy!
Thanks so much for posting this recipe. I just finished baking it and will take it to a Christmas party. Looks impressive, and I’m sure the flavors will be great.
I made this yesterday for a work holiday party. I’ve tried a number of Jen’s recipes which have been excellent, so I did not do a test run. This recipe had some challenges. Unfortunately, the cheese leaked out during the baking. I did press the edges hard with a fork, but there was still significant leak. Perhaps you need to make criss-cross fork marks, or seal with water? A huge puddle of melted cheese came out, and made a mess. I suggest putting extra foil/paper as it went all over the baking pan. I had placed flour on the baking paper, but the brie was “stuck” to it, and I had to invert the brie and peel off the pieces (I didn’t want colleagues eating paper).
The brie didn’t have much height, since so much had leaked out.
The baked brie was easy to make and was a hit with the family, even though it didn’t turn out to look like the picture!
Hi Jenn
In your recipe of Brie en Croute, you used 16oz of Brie, In our supermarket they sell 500 grams and 200. Can I use the 500 gm ?
Yes, Mirielle, the 500 gram size should work. Enjoy!
Used cranberries instead of the cherries (bc I had on hand), and omitted the nuts. The result was still delicious.
Would dried rosemary work and how much would I use? Thanking you forthe wonderful recipes. Loved evrything I’ve tried!
Sure Madeleine. I’d suggest 1/4 – 1/2 tsp. Glad you like the recipes! 🙂
Can you use triple cream Brie?
Hi Deborah, I haven’t tried this with triple cream, but for the most predictable results, I’d stick with traditional brie.