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

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4 from 42 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

A delightful Baked Brie en Croûte featuring creamy Brie wrapped in flaky puff pastry, topped with a luscious blend of honey, dried cherries, pecans, and fresh rosemary. This elegantly baked appetizer is perfect for entertaining, combining sweet, nutty, and savory flavors in a beautiful presentation.

Ingredients

For the Brie en Croûte

  • 2 sheets frozen Puff Pastry, thawed (Pepperidge Farm recommended)
  • 1 (16-oz) Brie cheese round (about 6 in / 15 cm in diameter)
  • 2 tablespoons honey
  • ⅓ cup dried cherries, roughly chopped
  • ¼ cup chopped pecans
  • 1 teaspoon chopped fresh rosemary
  • 1 large egg, beaten with 1 tablespoon water (egg wash)

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare puff pastry rounds: On a lightly floured surface, roll each thawed puff pastry sheet into a 12-inch (30 cm) square. Trim the corners of each square to create two circles. Set aside the trimmed scraps for later decoration. Place one pastry round on the prepared baking sheet.
  3. Prep the Brie: Slice off and discard the top rind of the Brie cheese. Place the Brie, rind side down, onto the first pastry round on the baking sheet.
  4. Add toppings: Drizzle the Brie with honey, then sprinkle evenly with chopped dried cherries, pecans, and fresh rosemary to add sweetness, crunch, and aroma.
  5. Seal with pastry: Lightly brush the exposed edges of the pastry with the egg wash. Place the second pastry circle over the Brie, pressing sides against the cheese and the bottom pastry to seal tightly. Trim excess dough, leaving about a 1-inch (2.5 cm) border, and crimp edges with a fork for a firm seal. Brush the top pastry with the remaining egg wash.
  6. Create decorative leaves: Using the pastry scraps, cut out nine 2-inch (5 cm) long and 1-inch (2.5 cm) wide leaf shapes with a pizza cutter or cookie cutter. Score veins into the leaves with a knife without cutting all the way through. Arrange leaves in a flower shape overlapping on top of the pastry. Brush all leaves with egg wash. Roll a small ball (½-inch / 13 mm) of extra dough, press it in the center of the leaves, and brush with egg wash to finish the decorative centerpiece.
  7. Bake: Bake the assembled Brie en Croûte in the preheated oven for about 20 minutes, or until the pastry is golden brown and puffed.
  8. Rest and serve: Let the baked Brie stand at room temperature for 45 minutes to allow the cheese to soften fully before serving. Serve with fresh fruit and crackers for a perfect appetizer.

Notes

  • Make sure to thaw the puff pastry sheets completely before rolling out to prevent cracking.
  • Removing the top rind from the Brie helps the toppings adhere and creates a better texture when baked.
  • You can substitute pecans with walnuts or almonds if preferred.
  • Allowing the Brie to rest after baking ensures the cheese melts to a creamy consistency without oozing out.
  • Store any leftovers tightly wrapped in the refrigerator and reheat gently before serving.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://saraflavors.com/baked-brie-en-croute-with-honey-dried-cherries-pecans-and-rosemary-recipe-2/