Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
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Golden, gooey, and party-ready—this brie en croûte is the ultimate holiday appetizer that looks as good as it tastes.
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
Step 1: Roll and trim the pastry. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Using a sharp knife, trim the corners to form two neat circles.
Step 2: Assemble the base. Place one of the pastry circles on a parchment-lined baking sheet. Set the cheese in the center (after cutting off the top rind), then drizzle the top with honey.
Step 3: Add the toppings. Sprinkle the dried cherries, pecans, and rosemary over the honey.
Step 4: Prep for sealing. Brush the edge of the pastry with egg wash — this will help the top layer stick when you place it over the cheese.
Step 5: Add the top layer. Lay the second pastry circle over the cheese, pressing it gently against the cheese and bottom pastry. Trim the edges, leaving about a 1-inch border all the way around.
Step 6: Seal it up. Use a fork to crimp the edges all the way around, locking in the cheese. Brush the top and edges with egg wash so it bakes up golden.
Step 7: Make decorations. Use the pastry scraps to cut out leaves (or any shapes you like). Lightly score them with a knife to make the veins.
Step 8: Finish assembling. Arrange the leaves (and a berry or two, if you’d like) on top of the pastry, then brush the decorations with egg wash so they bake up glossy and golden.
Step 9: Bake and serve. Bake for about 20 minutes, until the pastry is puffed and golden. Let it rest for at least 45 minutes before cutting — otherwise the cheese will run out. Serve warm with fruit and crackers.
More Holiday Appetizers You May Like
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 in/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-in (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-in (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-in (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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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.