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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Hi jenn, would I be able to assemble the Brie in the pastry and then freeze it, so that when I need to bake it, just defrost then put it in the oven? Trying to save some time over the holidays. Mona
Hi Mona, I wouldn’t suggest freezing the brie, but you can assemble and refrigerate it for up to 24 hours before baking.
Wonderful recipe! Fantastic presentation. I made this for the first time last holiday season for my husband. Will be making for Thanksgiving with family this year. Used a double cream instead of Brie, much more mellow.
How far ahead can this be assembled and refrigerated?
Hi B, I probably wouldn’t wait longer than 24 hours to bake it. Hope you enjoy!
I made this baked brie last year (2015). And it’s so good I’m doing it again. Make this you can’t go wrong.
Love your recipes, and that looks delicious, but wouldn’t you rather use an all-butter puff pastry like DuFour? To me, the recommended pastry tastes unpleasantly like Crisco.
Hi Peggy, you can definitely use DuFour puff pastry. I recommend the Pepperidge Farm for the recipe because it’s more accessible in grocery stores. Hope you enjoy!
Could I use cranberries instead of cherries?
Thank you.
Sure, Marilyne – cranberries will work beautifully here.
Hi Jenn,
In reading the written recipe, it says to slice off the top rind of the brie and discard…then later says, “cut off the top rind of the cheese and place on top of the pastry, rind side down.” I feel so dumb, but am I placing the sliced-off rind UNDERNEATH the wheel of brie like an extra layer?? or do you just mean the brie wheel goes on the pastry with the bottom rind on the pastry and the exposed top showing?? I couldn’t tell from the pictures. Thank you!
Hi Mary, with the wording as it is, I can understand why that confused you. The top rind does get discarded and it’s just the brie wheel that goes on the pastry (with the bottom rind on the pastry). Hope that helps!
Hi Jenn, Which Brie do you recommend I use for the Baked Brie recipe ? Regular, double cream or triple cream Brie. Thanks for the pictures included in your recipes. Your attention to detail is wonderful. Love details !!
Yvonne
5 stars in advance.
Glad you find the details helpful! And regular brie is perfect here. Hope you enjoy!
Can you use the small puff pastry with this recipe ? I’ve made it with full size puff pastry but thought it might be fun to make mini ones. Can the Brea be cut up into smaller pieces & make it work?
Sure, Geraldine – I think that should work just fine. Enjoy!
Throw a little honey on it after it is baked. It drips down the sides and tastes yummy!
I should have said, drizzle a little more honey on top, after baking…