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—that’s just a fancy French way of saying baked brie in a pastry crust. My go-to version combines warm, melty brie, honey, dried cherries, and pecans, all wrapped in golden puff 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. Made this several times and it never disappoints.”
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
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!
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 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!