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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Followed your directions and it came out perfectly. Made it for St Patrick’s Day party today and cut out a shamrock from the left over dough to put on top. looked great! Thank you for the recipe 😊
Hi Jenn, do you think baking this 2-3 hours before serving would be safe? Or is it ok to bake more than one item in the oven at the same time? Our family loves this recipe, but we only have one oven, and we’re planning to roast your Peruvian chicken after the brie then bake some sausage rolls after the chicken. Thank you for this fantastic recipe x
Hi Mel, Glad you like it! It’s fine for you bake two things in the oven at once. 😊
Thanks for replying so quickly Jenn! Really appreciate it 😊
My adult son, who is an excellent cook, made this for Christmas morning. It was beautiful and delicious. He knows I use your recipes all the time, Jenn, so he had been avoiding them. No more!!
I love this recipe so much, I’ve made it at least a dozen times. It’s always a crowd pleaser and so easy to make ahead (the fact that it needs to cool for 45 minutes means no stress as guests arrive!)
A couple notes: *DO NOT USE BRILLAT SAVARIN!* I learned a very expensive lesson when I tried using this triple-cream cheese. The inside of the puff pastry turned completely liquid so when I cut into it (even after waiting an hour post bake), it was an oozy, goopy mess. Tasted great, but couldn’t be served to guests. Classic Brie is the way to go. I also think it’s worth upgrading to a real butter puff pastry like DuFour.
Hi Jenn,
Love your recipes and have made this in the past and it was really well received and looks so professional! I’m having a hard time finding a 16 oz wheel of Brie. Can I stack two 8oz wheels instead and if so, how much of the rind should I cut off the bottom one? Thanks so much and happy holidays!!!
Hi Nancy, So glad you like the recipes! Yes, I’d stack one on top of the other (and I’d remove the top rinds of each of them). Hope that helps and that you enjoy – happy holidays!
This was super delicious, but I did substitute sour cherry preserves for the dried fruit. And just mixed the rosemary and roasted pecans into that and placed it on top. Served it with apple slices and bread. Delicious!!
Hi, can I make this 2 days ahead and keep refrigerated till ready to bake? When should I use the egg wash? Thank you!!
Hi Colleen, Yes, you can make it 2 days ahead and refrigerate and regarding the egg wash, you can go either way, but ideally, I’d brush it on right before baking. Enjoy!
Jenn, I hope this isn’t too dumb, but can I ask what Brie you buy? It’s not showing the wrapper in the pic of your ingredients. I’m embarrassed to admit I know NOTHING of Brie – except I heard something about “ripeness “? Not sure what that means. I think something mild would be desirable!Thank you! (All your recipes are incredible!)
That’s not a dumb question! I usually buy President brand. Hope you enjoy and happy Thanksgiving!
Hi I’m going as a guest to a Thanksgiving dinner and want to make this. What do I serve with it, i.e. crackers, bread, fruit?
Thanks!
Hi Sandy, all of those sound like great options to serve with the brie. Hope everyone enjoys!
Question: how might we cook this in an air fryer? (It’s a Thanksgiving appetizer and the oven will be full of other things).
Thx! Love love love your site.
Hi David, so glad you like the recipes! I don’t own an air fryer so unfortunately, I can’t tell you how to cook this in one. These tips may help you to convert this and other recipes for your air fryer. Sorry I can’t be more helpful!