Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
This post may contain affiliate links. Read my full disclosure policy. 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, 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. Table of Contents What You’ll Need To Make Brie en CroûteStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Brie en Croûte Step-by-Step Instructions You May Also Like Printable Recipe Reviews “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 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. You May Also Like RecipeComments (439)Add Comment Recipe Comments (439) Add Comment 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 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. 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 Powered by 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 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. See more recipes: AppetizersHolidaysMake-AheadMost PopularVegetarianAmericanFrench Appetizers Holidays Make-Ahead Most Popular Vegetarian American French