Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans

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Voila! Party-perfect baked brie en croûte—plus a foolproof method for wrapping the cheese that makes this appetizer a showstopper.

baked brie

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 is a delicious combination of warm, melty brie, honey, dried cherries, and pecans, all encased in golden puff pastry. Thanks to store-bought puff pastry, it’s just as easy to make as it is impressive. Typically, wrapping the brie in one large sheet of puff pastry can lead to a thick, doughy bottom layer that doesn’t cook through. To counter this, I sandwich the brie between two smaller pieces of puff pastry, crimping the edges with a fork. This technique not only seals in the cheese but also ensures that both the top and bottom layers puff up evenly, creating a flaky and uniformly golden crust all around.

“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 baked brie en Croûte

Step-by-Step Instructions

Begin by rolling each pastry sheet into a 12-inch square.

rolled out pastry

Trim the corners to make two circles.

cut puff pastry

Place one of the pastry circles on a parchment-lined baking sheet.

puff pastry on parchment lined baking sheet

Cut off the top rind of the cheese and place on top of the pastry. Then drizzle with honey.

brie topped with honey

Top with the dried cherries, pecans and rosemary.

nuts, pecans, and rosemary over the honey

Brush the exposed pastry with an egg wash.

brushing the pastry with egg

Place the second pastry circle on top.

topping the cheese with pastry

Press the pastry directly against the cheese and bottom pastry. Trim the pastry, leaving a 1-inch border around the cheese.

cutting the excess pastry off

Use a fork to firmly crimp the edges and seal in the cheese.

crimping the puff pastry

Brush with the egg wash.

brushing the top of the pastry 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.

puff pastry leaves on plate

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.

assembled brie en croute ready to bake

Bake for about 20 minutes, or until golden brown. Let the baked Brie sit for at least 45 to 50 minutes before serving, otherwise the cheese will ooze right out. I usually bake it right before a party, and then let it rest en route. When we arrive, it’s ready to serve with fruit and crackers.


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Baked Brie en Croûte with Honey, Dried Cherries, Pecans & Rosemary

Voila! Party-perfect baked brie en croûte—plus a foolproof method for wrapping the cheese that makes this appetizer a showstopper.


  • 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


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for about 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes, then serve with fruit and crackers.
  6. 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, 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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