Baked Brie in Puff Pastry with Honey & Walnuts

Ingredients

Ingredient notes & substitutions

Brie cheese:

Use a full 8 oz wheel with the rind on — the rind holds the shape as the interior melts. Bring to room temperature before wrapping so it warms evenly.

Puff pastry:

All-butter puff pastry is worth seeking out for the best flavor and flake. Keep it cold but pliable while you work — a warm pastry loses its layers.

Honey:

Drizzle on top of the brie before wrapping — it mingles with the melting cheese into pockets of golden sweetness. Extra drizzled at the table adds gloss and flavor.

Walnuts (or pecans):

Roughly chopped for crunch and nutty depth. Toast them briefly in a dry pan for even more flavor if you have the time.

Fresh rosemary:

Its piney, resinous quality is the perfect savory counterpoint to sweet honey. A little goes a long way — a tablespoon chopped plus a few whole sprigs for garnish.

Egg wash:

One beaten egg brushed all over the pastry gives you that glossy, deep-gold bakery-window finish. Don't skip.

Method

1. 1

   Preheat the oven to 400°F (200°C) and line a small baking sheet with parchment paper.

2. 2

   Roll out the thawed puff pastry on a lightly floured surface into a square just large enough to fully wrap the brie (roughly 10 x 10 inches).

3. 3

   Place the brie wheel in the center of the pastry.

4. 4

   Drizzle the honey generously over the top of the brie, letting it pool.

   
5. 5

   Scatter the chopped walnuts and chopped rosemary over the honey.

6. 6

   Fold the pastry up and over the brie, pinching the seams to seal tightly so the melted cheese doesn't escape.

7. 7

   Flip the wrapped brie seam-side down onto the prepared baking sheet.

8. 8

   Brush the outside of the pastry all over with the beaten egg — this gives it a beautifully shiny golden finish.

   
9. 9

   Bake for 25 to 30 minutes, until the pastry is deeply golden brown and puffed.

   
10. 10

    Let cool for 5 to 10 minutes (the cheese will be molten). Garnish with rosemary sprigs and drizzle with extra honey. Serve warm with crackers, baguette, or apple slices.

    

Variations to try

• Swap honey for fig jam, apricot preserves, or maple syrup.
• Use pecans instead of walnuts — or a mix, plus dried cranberries for holiday color.
• Swap rosemary for fresh thyme for a milder, more floral herb note.
• Sprinkle with a pinch of flaky sea salt just before serving to sharpen the sweetness.

Storage & make-ahead

Best served warm, right out of the oven — the pastry is at its flakiest and the brie at its meltiest. Store leftovers in an airtight container in the fridge for up to 3 days; refresh in a 325°F oven for 8 to 10 minutes to bring back the crisp pastry and warm the cheese. The wrapped (unbaked) brie can be assembled and refrigerated for up to a day before baking — apply the egg wash and bake fresh when needed.

Frequently asked questions

Do I need to remove the brie rind?

No — the rind is edible, holds the cheese together as it melts, and is traditional. Leave it on.

Can I make it ahead?

Yes. Wrap the brie in puff pastry (without the egg wash) and refrigerate up to a day. Brush with egg wash and bake fresh — 5 minutes extra since it starts cold.

Why did the cheese leak out?

Usually the seams weren't sealed tight enough. Pinch firmly, turn seam-side down, and if any pastry cracks appear, patch with a small piece before baking.

What do I serve with it?

A rustic board of crackers, sliced baguette, apple or pear slices, and grapes is the classic move. A few extra sprigs of rosemary and a small pot of extra honey for drizzling complete it.