Baked Brie in Puff Pastry and Hot Honey

a hand holding one wooden honey dipper above a round baked brie.

Baked Brie in Puff Pastry and Hot Honey

This Baked Brie in Puff Pastry and Hot Honey is an elegant holiday appetizer. The rich, melty cheese, wrapped in golden, buttery pastry, paired with sweet and spicy hot honey, creates an irresistible bite that's sure to impress at any gathering.

Course Appetizer

Cuisine American

Keyword baked brie, baked brie in puff pastry

Prep Time 7

Cook Time 25

Total Time 2 32

Servings servings

Calories 167kcal

Author Maria Doss

Ingredients

1 sheet puff pastry thawed
8 ounces round Brie cheese
1 egg
¼ cup hot honey or more as needed

Instructions

Thaw the puff pastry sheet. You can let it sit at room temperature for 1 to 2 until it is softened. Roll puff pastry out slightly.
Cut an 8 to 9 inch circle. Refer to notes on ways to use the scraps.
Place the cheese wheel (rind on) in the center of the pastry circle. Then, brush the edges with egg wash.
To make egg wash - Beat an egg with a teaspoon of water.
Fold the edges of the puff pastry around the brie, creating pleats and pressing them to seal the pastry onto itself. (Refer step-by-photos).
Place the prepared brie on a parchment-lined baking sheet and chill in the fridge for at least 30 minutes to firm up both the puff pastry and the cheese.
When you are ready to bake, preheat oven to 425°F. Brush the outside of the pastry with egg wash and bake for 20 to 25 minutes, or golden brown in color.
Remove the brie from the oven and transfer the baking sheet to a wire rack to cool. Drizzle 2 to 4 tablespoons of hot honey over the top. The pastry edges will form a natural dam to keep the honey in place. Allow it to cool for at least 20 minutes before serving.
Serve with your favorite crackers, toasted baguette slices, sliced apples, pears, persimmon, grapes or figs.

Notes

You'll need an 8-ounce wheel of brie, but you can also opt for a larger one, like a 12 or 13-ounce wheel, which works equally well. Just make sure to cut a large pastry circle.

Use firm brie.

Alternatives to hot honey - Apricot jam, red pepper jelly, fig jam, or orange marmalade would be just as delicious.

Way to use puff pastry scrap is to cut it into small squares or strips, brush with olive oil and sprinkle with sea salt or cinnamon sugar. Bake at 375°F (190°C) until golden and crispy.

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