Baked Brie in Puff Pastry with Hot Honey

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

Baked Brie in Puff Pastry with Hot Honey

This Baked Brie in Puff Pastry with 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 firm Brie cheese
1 egg
¼ cup hot honey or more as needed

Instructions

Pastry. Thaw the puff pastry sheet in the refrigerator. Lightly roll it out, then cut an 8- to 9-inch circle. Check the notes for ideas on using the leftover scraps.
Assemble. Place the Brie wheel, with the rind on, in the center of the pastry circle. Brush the edges of the pastry with egg wash.
👉 To make the egg wash, beat 1 egg with 1 teaspoon of water until well combined.
Pleat. Fold the pastry edges over the brie, creating pleats as you go. Press the pleats together to seal.
Chill. Place the wrapped Brie on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up the pastry and cheese before baking.
👉 To make ahead, refrigerate the assembled Brie for up to 1–2 days. Just wrap it tightly in plastic wrap, then unwrap and continue with the next step when you're ready to bake.
Bake. When ready to bake, preheat the oven to 425°F. Brush the outside of the pastry with egg wash, then bake for 20–25 minutes, or until deep golden brown and crisp.
Assemble. Remove the Brie from the oven and place the baking sheet on a wire rack. Drizzle about 2 tablespoons of hot honey over the top, letting the pastry edges hold it in place. Let it cool for at least 20 minutes before serving. Drizzle some more hot honey before serving.
👉Don't want to use hot honey? Use apricot jam, red pepper jelly, fig jam, orange marmalade or cranberry sauce instead.
Serving. Serve with your favorite crackers, toasted baguette slices, sliced apples, pears, persimmon, grapes or figs.

Notes

Puff pastry: You’ll need one sheet of puff pastry. I recommend Pepperidge Farm, which is easy to find at most grocery stores. Let it thaw at room temperature for 1–2 hours before using, or follow the package instructions.

Hot honey: I used my homemade hot honey recipe, which takes just two ingredients to make.

Brie: Use an 8-ounce wheel or a larger 12- to 13-ounce wheel, preferably one that’s firm. To make sure you have enough pastry to wrap it neatly, cut a circle roughly the diameter of the Brie plus twice its height, with an extra 3 inches for folding and pleating the edges.

Puff pastry scraps: 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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