When it comes to show-stopping appetizers that deliver both elegance and pure comfort, Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans is truly a favorite. Imagine a wheel of creamy Brie wrapped in flaky, golden puff pastry, oozing with warm honey, tart cherries, crisp pecans, and fragrant rosemary. This dish is made for celebrations, and it’s one of those crowd-pleasers that disappears in moments. Whether you’re hosting a holiday gathering or simply want to treat yourself to something special, this baked Brie en croûte is always a hit with friends and family.
Ingredients You’ll Need
The magic of Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans is that you only need a handful of ingredients, but each one brings a burst of flavor and beautiful texture. These simple staples create something far more than the sum of their parts—so lean into quality, and you can’t go wrong!
- Brie Cheese Wheel: The creamy, rich base that melts perfectly inside the pastry. Go for an 8-ounce round of good Brie for best results.
- Frozen Puff Pastry: This buttery dough bakes up golden and flaky, encasing the Brie in a crisp shell. Make sure it’s thawed before you start!
- Dried Cherries: Chopped dried cherries add a pop of tangy sweetness and a lovely chewy contrast. You can swap in dried cranberries if needed, but cherries are extra special here.
- Chopped Pecans (Toasted): Nutty, buttery pecans give a satisfying crunch and compliment both the fruit and the cheese. A quick toasting intensifies their flavor.
- Fresh Rosemary: Nothing beats fresh rosemary’s piney aroma—chop it finely for the perfect pop of herbal brightness against the gooey cheese and sweet honey.
- Honey: A touch of honey ties everything together, lending luscious sweetness that balances out the Brie’s earthy richness and the nuts’ nuttiness.
- Egg (for Egg Wash): A beaten egg is brushed on the pastry for that irresistible glossy, golden crust after baking.
How to Make Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
Step 1: Prep Your Baking Station
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This will help the pastry cook evenly and makes for super easy cleanup—trust me, you don’t want to skip this step!
Step 2: Roll Out the Pastry
On a lightly floured surface, gently roll out your thawed puff pastry. This smooths out any creases and makes sure you have enough coverage for the Brie. If the edges are uneven, just trim or patch as needed for a neat wrap.
Step 3: Pile on the Toppings
Place your Brie wheel right in the center of the rolled pastry. In a small bowl, mix together the chopped dried cherries, toasted pecans, rosemary, and honey. Once combined, generously spoon this mixture right on top of the Brie, pressing down gently so it stays put.
Step 4: Wrap It Up
Now comes the fun part—fold the puff pastry up and over the Brie and its topping, gathering the edges and sealing them together on top. You can trim off excess pastry (and use scraps to make decorative leaves if you’re feeling fancy). Press gently to seal the seams and make sure everything’s snug.
Step 5: Brush and Bake
Flip the wrapped Brie over so the sealed side is underneath (for a smooth top). Brush the pastry all over with beaten egg—this creates that glorious golden sheen. Carefully transfer to your prepared baking sheet.
Step 6: Bake Until Golden
Pop your Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans into the oven and bake for 20 to 25 minutes, until the pastry is puffed and a rich golden brown. Let it rest for 5–10 minutes after baking so the cheese inside settles just a little. It makes slicing and serving much, much easier.
How to Serve Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans
Garnishes
For the ultimate finishing touch, drizzle extra honey over the top and sprinkle with a few additional toasted pecans or finely chopped dried cherries. A sprig of fresh rosemary adds a pretty pop of green and a fragrant aroma nobody can resist.
Side Dishes
Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans shines when paired with a spread of crisp crackers, thinly sliced baguette, or fresh apple and pear slices. For a more substantial platter, add grapes, figs, or even a little prosciutto on the side—there’s no wrong answer!
Creative Ways to Present
This appetizer always impresses on a gorgeous board surrounded by fruit, nuts, and artisan breads. For smaller gatherings, consider making individual mini Bries, or use a cookie cutter to create decorative pastry shapes on top before baking. Serve it whole for a dramatic reveal, then slice it at the table for that irresistible cheesy ooze.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans left over (which is rare!), wrap it tightly and keep it in the refrigerator for up to 3 days. The pastry may soften, but the flavors remain lovely—just as delicious the next day.
Freezing
You can prepare everything in advance up to the baking stage: wrap the Brie in pastry, cover tightly, and freeze for up to a month. When ready to serve, thaw in the fridge overnight and bake as usual. Avoid freezing after baking, as the texture of the pastry won’t be the same once reheated.
Reheating
To revive leftover Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans, place it on a baking sheet and warm gently in a 300°F oven for about 10 minutes, just until the cheese is soft again and the pastry is crisped up. Avoid microwaving, as it can make the pastry soggy.
FAQs
Can I use another type Appetizer
While Brie is the classic choice for this dish, Camembert (of a similar size) works beautifully if you want a slightly earthier flavor. However, soft cheese rounds are best so the texture and bake time stay the same.
What if I can’t find dried cherries?
Dried cranberries or even dried figs make a great swap if cherries are unavailable. The key is using something with a bit of tartness and chew to balance the creamy, melty Brie.
Can I assemble Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans ahead of time?
Absolutely! You can wrap and refrigerate the Brie up to 24 hours in advance. Just bake right before serving for maximum flakiness and that fresh-from-the-oven wow factor.
How do I keep the pastry from getting soggy?
Be sure to seal the pastry well and let the baked Brie rest for several minutes before serving. Lining with parchment paper helps, and make sure your cherry-nut mixture isn’t too juicy before spooning on top.
Is Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans suitable for vegetarians?
Yes! This dish is completely vegetarian, provided your Brie is made with vegetarian rennet (check your cheese label if this is a concern). It’s a wonderful choice for vegetarians at any gathering.
Final Thoughts
If ever there was an appetizer that looked as stunning as it tastes, Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans is it. The reactions when you bring this golden, glowing pastry to the table are always worth the (minimal!) effort. Give it a try for your next get-together—you’ll be amazed at how simple ingredients create a truly unforgettable bite.
Print
Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the exquisite flavors of this Baked Brie en Croûte with a delightful mix of honey, dried cherries, rosemary, and pecans, all wrapped in a flaky puff pastry. Perfect for a party appetizer or a special treat.
Ingredients
Baked Brie en Croûte:
- 1 (8-ounce) wheel of Brie cheese
- 1 sheet frozen puff pastry (thawed)
Filling:
- 1/4 cup dried cherries (chopped)
- 1/4 cup chopped pecans (toasted)
- 1 tablespoon fresh rosemary (chopped)
- 2 tablespoons honey
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the pastry: Roll out the puff pastry on a floured surface. Place the Brie in the center.
- Make the filling: Combine cherries, pecans, rosemary, and honey. Spread over the Brie.
- Wrap and bake: Fold pastry over the Brie, seal, brush with egg wash, bake for 20–25 minutes until golden.
- Rest and serve: Let it rest for 5–10 minutes before serving. Enjoy warm with crackers or fruit.
Notes
- Drizzle extra honey for added sweetness before serving.
- Prepare ahead and refrigerate until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 7g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg
