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.
Hi all, this is such a delicious really fancy looking…pretty easy appy
Always a hit when I take somewhere or serve at home..
All of the recipes I have tried are really good & instructions are easy to follow, she honestly helped me become a more confident cook❣️❣️❣️
PS also love crab Rangoon
I’ve made this several times and it’s a big hit and delicious! At Christmas this year I added shape of holly leaves and berries, so easy yet elegant
I try this recipe 1 week ago my family loved it .
it is my favored, Thank you
This is such an easy recipe but guaranteed for a professional presentation at the parties! I made this for our New Year home party and saved the leftover for the buffet style breakfast board with eggs, bacon, pancake and fruits decorated on the side. Love it!
Always a favorite of ours!!
Want your friends and family to think you’re a professional chef? Then here’s your go-to recipe! It’s easier than you think! I’ve made baked brie before with other ingredients (fig jam, thyme, walnuts), but wrapped the puff pastry differently so everything tucked underneath. That way of wrapping will save on the amount of puff pastry you need to use, but if it’s not perfectly sealed underneath, you’ll end up with a disappointing cheese leak. Jenn’s version worked perfectly and looked professional. Sweet honey, tart cherries, aromatic rosemary… delicious!
This Brie recipe was so delicious!! It turned out great, and the recipe was easy to follow. The combination of Brie, honey, rosemary, pecans and dried cherries was just perfect!! Thank you “Once Upon a Chef”…your recipes are always delicious!!
OMG! I have often made baked brie en croute during the holidays, usually using dried cranberries and walnuts. I wanted to serve this for New Year’s Eve, even though this year it was only going to be myself and my adult sons. I decided to try this recipe, since I love dried cherries, and I also love honey. The manner in which you applied the pastry was genius! I always have problems with the cheese bursting out all over the place and creating a big mass. This way the cheese was nicely encapsuled in the pastry and was beautiful. The results were not only delicious, but were amazing. The flavors melded wonderfully and really were quite spectacular. I can’t wait until I can share this recipe with many guests in my home again!
THIS RECIPE IS A DREAM! The perfect dish for a get together, movie night in, or an impressive date night dish for you significant other. Love her recipes!!!
Since it was for just the two of us, I used Trader Joe’s 8 oz. brie and halved all the other ingredients. Super easy. Mine wasn’t as pretty because I didn’t make the leaves – I just twisted the dough and put it on top. It was fabulous! We ate every bite!
Have made this appetizer many times, always a hit. I sub in Cranberry raisins and omit rosemary (because we do not care for it) but it makes a beautiful garnish along with sugared cranberries, lovely during the holiday season.
I made the baked brie appetizer for a Christmas (prepandemic) and it was the it of the party! Easy, and it makes a dramatic impression. Delicious. Jenn’s recipes have never been a disappointment.
Super easy to make and so delicious. I would never have thought to use rosemary but it added such a great flavor.
I can’t begin to tell you how many times I’ve made this beautiful and delicious appetizer! It brings on a “WOW!” at every event and is so fun to make! I recently made one just to celebrate a snow day! One of my most favorite recipes…turns out just like the picture every single time. Guests always want to know how to make it! Thank you!
Brie cheese is my absolute favorite!! This super simple recipe compliments the buttery indulgence perfectly.
I really appreciated the photos, showing the puff pastry assembly. Made it very simple to apply in my own kitchen.
Thank you for consistently sharing winning recipes & food knowledge with us!!
Beautiful & Tasty!
I’ve made this appetizer a few times and always to rave reviews. Relatively easy but looks beautiful on a dark platter.
I had been looking for an appetizer recipe that was great for a family dinner but also pretty enough to bring to a gathering. This is not only delicious but also beautiful on the plate which makes it a perfect addition to my go-to recipes.
Baked Brie is a show stopper every time I make it. This recipe is a winner. The puffed pastry makes it beautiful but the smooth taste of the Brie, dried cherries, pecans and rosemary are delicious. I will be trying this with one of my favorites with Brie, pecans, and caramel sauce.
This was a huge hit with my family. The presentation is so impressive yet so easy! I assembled it ahead of time and kept in the fridge until ready to cook and it was perfect!
Excellent. This came out perfect and my wife was very impressed I even made the flower petals
My 15 year-old daughter has made this recipe several times since the holidays. It is so easy and looks so impressive! She has experimented with different dried fruits and nuts, and it comes out amazing every time. The complements she gets have really boosted her confidence in trying new “fancy” recipes. We love that your recipes have the step-by-step directions so she can see exactly what something should look like as she goes. Thanks for helping her love to cook as much as I do!
Another winner from Jenn segal. Perfect for an afternoon brunch outside wthh veggies and crackers.
Easy to make, impressive and delicious!
I subbed orange fig preserves for cherries and it came out wonderful, a real show stopper as well. Bravo!
This is my go to baked brie recipe!! The combination of honey, dried cherries, pecans and rosemary on the delicious melted brie along with the crisp puff pastry is wonderful on the palate and quite elegant to serve.
This recipe of baked brie was a real hit in our family. Several birthdays and anniversaries passed in a lockdown. We treated ourselves nicely with this dish in terms of taste and presentation:)
Works great with pesto and chopped sundried tomatoes too! Always a crowd pleaser.
My 15 yo loves baked Brie and chose this recipe for her first attempt at making it herself. Delicious flavor. Leaked a bit on one side which made a mess, so we will focus even more on sealing next time!
What an absolutely wonderful idea for wrapping the Brie!
I tried this, on a smaller scale since there are just 2 of us, and it was wonderful!
Love your blog…Thank you!
Amplifies the concept of ‘just an appetizer’, whether serving at home or bringing to friends (when those days used to happen!). Everyone is impressed yet it’s so easy to make. Alternate the berries or nuts, make into any shape you want, decorate for the occasion–it’s so easy to personalize and perfect every time. I do like to ‘reserve’ 10 mins in my friends’ ovens when taking it to their homes for a last minute extra heat-thru to goo the cheese a bit.
Super easy and delicioius appetizer. I didn’t do the decorative leaves on top and just left it plain.
I have made this many times and it is always a hit.
Simply delectable – the perfect winter time treat!
Mmm I LOVE baked brie and this recipe was so perfect and delicious to make! Can’t wait to make it again! 🙂
Made the baked Brie with a couple of changes. I used orange-fig jam instead of honey and walnuts instead of pecans-
FABULOUS! Definitely a keeper and easy to do. Thanks Jenn!
I did this for New Years Eve and it was definitely the winner. It’s a good recipe and easy to follow. You’ll look like a pro.
Wow, this is a show stopper! Just made this for New Year’s Eve and had to take multiple photos of this beauty. Flavor combination is spot on…perfect holiday party appetizer!
Good recipe, fast and easy but next time a touch more honey and no rosemary. It was bitter-ish.
And doesn’t need that long before serving.
Definitely a “keeper”.
I’ve made this before with the larger size but today, all I could find at our local store was a 4 oz “Wee” Brie😃. I got two – any suggestions for how to bake these? Together with one on top of the other or separately?
Hi Glinda, with 4 oz bries, I think I’d stack one on top of the other (and I’d remove the top rinds of each of them). Hope that helps and that you enjoy!
I used a wee brie too and it was very good. I made puff scraps, used the rest of the egg wash on top and baked them at 400 for about 10 minutes til golden and sprinkled with x-sugar.
Love puff!
If I use a brie that’s half that size (only 8oz.)will one sheet of pastry dough cut in half suffice or will I still require 2?
Hi Anna, hard to say for sure; I’d fold over the one sheet and eyeball it to see if you think it will fit. Hope you enjoy!
I made this for a small gathering over Christmas and it was delicious and looked so cute and professional with the leaves. I used dried cranberries instead of cherries. Served with grapes and apple slices. It was gone by the end of the night. Thank you Jennifer for the best recipes ever. I am off to make the lava cake now.
Diane
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!