Baked Brie in Puff Pastry
A combination of melty brie, buttery pastry, sweet honey, and toasted pecans makes this baked brie in puff pastry a delicious appetizer for any occasion.
Servings 8
Ingredients
- 1 wheel brie 8 ounces
- 1 sheet puff pastry thawed
- 3 tablespoons honey divided use
- 1 ½ teaspoons chopped fresh thyme
- ¼ cup toasted chopped pecans
- Flaky sea salt
- 1 large egg
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or spray a pie plate with nonstick cooking spray. Set aside.
- Use a sharp knife to cut the top rind off the brie. Set aside.
- Unfold the thawed puff pastry onto a lightly floured surface. Use a rolling pin to roll the pastry out to about a 10x10-inch square.
- Place the brie, rind-side down, in the center of the pastry. Top the cheese evenly with 2 tablespoons of the honey, the thyme, the toasted pecans, and a sprinkle of the salt.
- Whisk the egg together with 1 tablespoon of water. Fold one corner of the pastry over the brie; brush the outside of the folded corner with egg wash, then pleat the pastry to fold another section up, adhering it with the egg wash. Continue all the way around the brie, using the egg wash to hold the pastry in place as you go.
- Once the entire wheel is covered in the pastry, carefully transfer it to your baking sheet or pie plate. Brush the top and sides of the pastry with egg wash.
- Bake for 35-40 minutes, or until the outside is deep golden brown and the underside of the pastry is cooked.
- Let cool for 10-15 minutes before serving. To serve, drizzle with the remaining 1 tablespoon of honey. Garnish with additional toasted pecans and/or thyme as desired. Serve with apple slices and crackers.