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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This recipe is the best! I took it to a holiday party and the guests lined up to get a piece. Easy to make and simply delicious.
The Brie was good but the crust was a nuisance. Think I would enjoy it better without the puff pastry.
I apologize for the silly question but I haven’t used brie before. When you say cut the top rind of the cheese what do you mean? Isn’t it edible?
Not a silly question — the rind is edible and you don’t have to remove it, but I prefer it that way. Hope you enjoy!
Definitely a staple at my dinner parties. I have substituted the cherries twice; one for dried cranberries and another time for fresh pears (finely chopped). Both ways are amazing as well and my guests just want to finish it.
I made this last night for girls Bunco night, everyone loved it. I made two 8oz and was able to use just one sheet of puff pastry. It came out great. Thank you Jen for making us all such great cooks!
I made this as an appetizer for Thanksgiving. I have made Brie appetizers many times but this was the first time I wrapped a wheel of Brie in puff pastry. This will now be my go to Baked Brie recipe for all holiday gatherings. Since on of my granddaughters is allergic to nuts I left the pecans out…still incredibly delicious! I used orange flavored dried cranberries that I had purchased a Trader Joe’s, so delicious! A keeper.
OMG…Decadent, beautiful and delicious! Plus, sooooo easy. Made this last week, it was the star of the dinner party. Highly recommend. Will publish this on my IG @patiolifecooking and insert your link. I love how you include the step by step pics. Made it super easy. Happy Friday! (Going to check out more of your recipes. I am hooked.)
Hi Jenn, have you ever added a splash of cognac or bourbon to this? I was wondering if it works or you would recommend? I’m making it for a company party on Sunday and excited to try it for the first time!
Thanks, as always for your amazing recipes!
Cole
Hi Cole, I haven’t tried it but I think it would work. Please LMK how it turns out!
Could you do this with Phyllo dough? They were out of puff pastry, so this is what was delivered.
Sure, I think that would work.
Can this be made a couple of hours ahead of time and refrigerated until time to bake?
Yep 🙂
Just made this for Thanksgiving using (2) 8 oz wheels. Had no problem using one package of puff pastry, one sheet per wheel. Rolled a sheet out and placed the Brie in one corner and cut around it leaving a 1.5” border. Folded the remainder of the cut side back over the uncut side and rolled it again until it was wide enough to drape over the cheese. Repeated with second sheet.
To eliminate almost any chance of leakage I folded the rim back over toward the cheese wheel (looked like a galette). I put it in the refrigerator to firm up and then crimped the edges with a fork. Not a drop of cheese leaked.
Did you make two separate wheels or did you combine them on top of each other? I have two 8oz wheels and trying to figure out how I can combine the two and bake together?
Hi Roxanne, just weighing in. I’d recommend making two separate wheels. (You’ll need an additional package of puff pastry.) Hope that helps!
Holy moly was this good! Super easy, elegant, and yummy.