This easy puff pastry brie honey is the perfect quick and elegant appetizer for any gathering. With melty cheese, crunchy pecans, and sweet honey wrapped in golden, flaky pastry, it’s a crowd-pleaser. You can swap in walnuts or rosemary for a twist—serve hot with apple slices or crackers for a cozy treat!
Ingredients Needed
- 1 wheel Brie cheese (8 oz)
- 1 sheet puff pastry, thawed
- 3 tablespoons honey, divided
- 1½ teaspoons chopped fresh thyme
- ¼ cup toasted chopped pecans
- Flaky sea salt, to taste
- 1 large egg
- 1 tablespoon water (for egg wash)
How To Make Puff Pastry Brie Honey
- Preheat oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or spray a pie plate with nonstick spray.
- Prepare brie: Cut off the top rind of the brie and set aside.
- Roll pastry: On a lightly floured surface, roll the puff pastry into a 10×10-inch square.
- Assemble: Place the brie (rind-side down) in the center of the pastry. Top with 2 tbsp honey, thyme, pecans, and a sprinkle of flaky salt.
- Wrap brie: Mix the egg with 1 tbsp of water. Fold one corner of the pastry over the brie and brush the outside with egg wash. Continue folding and brushing all around until the brie is fully wrapped.
- Transfer & brush: Move to the baking sheet or pie plate. Brush the entire pastry with egg wash.
- Bake: Bake for 35–40 minutes until deep golden brown and crispy.
- Cool & serve: Let cool for 10–15 minutes. Drizzle with the remaining 1 tbsp honey. Garnish with extra pecans and thyme if desired. Serve with apple slices and crackers.
Recipe Tips
- Cut off the top rind of the brie: This helps the cheese melt smoothly and mix better with the honey and nuts.
- Use cold puff pastry: Keep it chilled so it bakes up crisp and flaky instead of soft and soggy.
- Don’t skip the egg wash: It gives the pastry a beautiful golden color and helps seal the folds.
- Place brie seam-side down: This keeps the pastry from opening while baking.
- Let it cool before cutting: Waiting 10–15 minutes helps the cheese thicken slightly, so it won’t spill everywhere.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover puff pastry brie cool to room temperature. Then wrap it tightly in foil or plastic wrap and place it in an airtight container. Store in the fridge for up to 3 days.
- Reheat: Preheat the oven to 350°F (175°C). Place the leftover brie on a baking sheet and cover it loosely with foil. Heat for about 10–15 minutes until the pastry is warm and crisp again.
Nutrition Facts
Serving Size: 1 serving (approx. 85g)
- Calories: 225
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 21mg
- Sodium: 85mg
- Potassium: 47mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 3g
Try More Puff Pastry Appetizers:
Puff Pastry Brie Honey
Description
This easy puff pastry brie honey is the perfect quick and elegant appetizer for any gathering. With melty cheese, crunchy pecans, and sweet honey wrapped in golden, flaky pastry, it’s a crowd-pleaser. You can swap in walnuts or rosemary for a twist—serve hot with apple slices or crackers for a cozy treat!
Ingredients
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or spray a pie plate with nonstick spray.
- Prepare brie: Cut off the top rind of the brie and set aside.
- Roll pastry: On a lightly floured surface, roll the puff pastry into a 10×10-inch square.
- Assemble: Place the brie (rind-side down) in the center of the pastry. Top with 2 tbsp honey, thyme, pecans, and a sprinkle of flaky salt.
- Wrap brie: Mix the egg with 1 tbsp of water. Fold one corner of the pastry over the brie and brush the outside with egg wash. Continue folding and brushing all around until the brie is fully wrapped.
- Transfer & brush: Move to the baking sheet or pie plate. Brush the entire pastry with egg wash.
- Bake: Bake for 35–40 minutes until deep golden brown and crispy.
- Cool & serve: Let cool for 10–15 minutes. Drizzle with the remaining 1 tbsp honey. Garnish with extra pecans and thyme if desired. Serve with apple slices and crackers.
Notes
- Cut off the top rind of the brie: This helps the cheese melt smoothly and mix better with the honey and nuts.
- Use cold puff pastry: Keep it chilled so it bakes up crisp and flaky instead of soft and soggy.
- Don’t skip the egg wash: It gives the pastry a beautiful golden color and helps seal the folds.
- Place brie seam-side down: This keeps the pastry from opening while baking.
- Let it cool before cutting: Waiting 10–15 minutes helps the cheese thicken slightly, so it won’t spill everywhere.
Puff Pastry Brie Honey