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Baked Brie with Pecans Recipe

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Baked brie with pecans features a whole wheel of creamy brie wrapped in flaky puff pastry, topped with toasted pecans and honey, then baked until golden and gooey. This easy, elegant appetizer is perfect for holidays and entertaining!

  • Total Time: 30 minutes
  • Yield: 8-10 servings 1x

Ingredients

Scale

For the Brie:

  • 1 wheel (8 oz) brie cheese
  • 1 sheet frozen puff pastry, thawed
  • ⅓-½ cup pecans, roughly chopped
  • 2-3 tablespoons honey or maple syrup
  • 1 teaspoon fresh rosemary or thyme, chopped (optional)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • Pinch of salt (optional)

For Serving:

  • Crackers, baguette slices, apple slices, or pear slices

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Toast Pecans (Optional but Recommended): In a small skillet over medium heat, toast chopped pecans for 3-4 minutes, stirring frequently, until fragrant and slightly darkened. This enhances their flavor significantly. Set aside to cool.
  3. Prepare Pastry: Unfold thawed puff pastry on a lightly floured surface. If needed, roll it slightly with a rolling pin to smooth any creases and make it large enough to wrap around the brie with some overlap.
  4. Assemble: Place the brie wheel in the center of the puff pastry. If desired, spread a thin layer of honey (about 1 tablespoon) on top of the brie. Sprinkle toasted pecans and fresh herbs (if using) over the honey, pressing gently so they stick.
  5. Wrap Brie: Fold the puff pastry up and over the brie, wrapping it like a package. Trim any excess pastry, leaving enough to fully enclose the cheese. Press edges together to seal, folding and pleating as needed. Flip the wrapped brie over so the seam side is down on the baking sheet. The top should look smooth.
  6. Apply Egg Wash: Brush the entire surface of the pastry with beaten egg wash. This creates golden, shiny color. If desired, use leftover pastry scraps to create decorative shapes (leaves, stars) and place on top, then brush again with egg wash.
  7. Bake: Bake for 20-25 minutes until the pastry is golden brown and puffed. The cheese inside should be melted and gooey but not completely liquefied and leaking out.
  8. Cool and Serve: Remove from oven and let rest for 5-10 minutes before serving—this allows the cheese to set slightly so it’s not molten when you cut in. Transfer to a serving platter, drizzle with remaining honey or maple syrup, and serve with crackers, bread, or fruit slices.

Notes

  • Thaw puff pastry properly—it should be pliable but still cold. Don’t let it get too warm or it won’t puff properly.
  • Don’t overbake or the cheese will leak out excessively. Watch for golden brown pastry.
  • Let rest 5-10 minutes before serving so cheese isn’t molten hot.
  • Can assemble up to 24 hours ahead; refrigerate covered, then bake when ready.
  • Best served within 30-45 minutes of baking while cheese is warm and gooey.
  • If pastry browns too quickly, tent loosely with foil for remaining baking time.

  • Author: Samantha Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French-American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 285
  • Sugar: 4g
  • Sodium: 325mg
  • Fat: 21g
  • Saturated Fat: 8g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 45mg

Find it online: https://charmingsnacks.com/baked-brie-with-pecans-recipe/