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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Can you prepare this in advance and cook later?
Yep!
Thank you! Can I prepare it the night before and bake it the next day? Do I wait to put the egg wash until right before I bake it?
You can put the egg wash on before refrigerating it. (Either way is really fine.)
Hi Jenn,
Only found 6 oz Brie. So I thought I could make two with the same amount of ingredients listed. Am I on the right track?
Love your recipes too!!
Corrine
Hi Corrine, so glad you like the recipes! For two 8-oz rounds, 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. Hope that helps and that you enjoy!
I am not a great cook. I’m not fancy. I’m more into Comfort Foods. I have made your tortilla soup and your cashew chicken and your baked brie and all three are outstanding and your instructions are impeccable and simple! This is my new favorite site for food!
Really good and easy! I didn’t have dried cherries so I used dried cranberries instead which were really tasty, too. Thanks for this keeper!
Could you make it easier by baking it in a brie dish, without the puff pastry? I’d serve it with sliced bread and apples.
Hi Judy, I think that should work. Hope you enjoy!
what is a brie dish?
We made this and it was so easy and yummy!! My only recommendation is to chop the rosemary very small. I left it a little too big. We were all nervous about the ingredients working together but we’re all surprised at just how good it was. We had leftovers which we reheated in the microwave. The flavors were still lovely just a bit more rubbery and no crunch to the dough but there was no way we were going to throw it away!
I’m excited to try this recipe! I was wondering if I you’ve made this with fresh cherries? I feel like I would need to use less because of the moisture?
Hi Melissa, I haven’t made this with fresh cherries and would be a bit concerned that it would make the dough soggy. If you do want to try it, I’d definitely use less than the amount of dried cherries called for. Please LMK how it turns out if you try it!
Hi Jenn,
There us a nut allergy in my house. Any suggestions on what to substitute the pecans with? Or would you recommend to just omit them?
Hi Holly, Totally fine to just omit them. Hope you enjoy! 🙂
I made this for my book club meeting and it was a definite hit! Everyone loved it. Very easy and does not take much expertise. Would definitely make it again and recommend it too.
I made this Brie for Thanksgiving and it was a hit!! I really appreciated the photos especially the cut out leaves which made it look so elegant. A special dish for a special occasion!
The best! I make this on special occasions and the next one will be made this coming Sunday for the Super Bowl. Even my daughter who is a finicky eater eats it. I make with cranberries since they are easier to find than the cherries. THANK YOU! THANK YOU! THANK YOU! I have tried numerous recipes from this site and EVERYTHING that I have made is so easy to prepare and so delicious. You have definitely elevated eating in my household and everyone (especially me the cook) will be forever grateful.