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Cherry, Honey & Walnut Brie en Croûte

By Elaine Seabolt


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 10 to 12


  • 2 sheets frozen puff pastry, thawed
  • 2 tablespoons honey
  • ⅓ cup dried cherries, roughly chopped
  • ¼ cup chopped walnuts
  • 1 teaspoon chopped fresh rosemary
  • 1 (16-ounce) brie cheese round
  • 1 large egg
  • 1 tablespoon water


Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Slice off the top rind of the brie, and throw it away.

On a lightly floured surface, roll each puff pastry sheet out to a 12-inch square, and then trim the corners off to make circles, saving the scraps for later use. Put one of the pastry sheets on the baking sheet, and center the brie round on it, rind side down.

Drizzle the cheese with the honey, and sprinkle on the cherries, walnuts, and rosemary sprigs.

Beat together the egg and water, and brush the exposed edges of the pastry with the egg wash. Place the other pastry circle over the brie, pressing the two pastry pieces together until sealed. Trim off any over-hanging dough, ensuring you have at least a 1-inch border, and crimp the edges with a fork. Brush the egg wash over the entire exposed pastry.

Use the scraps to create decorations of your choosing, such as flowers or leaves, then place them on the puff pastry before brushing the decorations with the egg wash.

Bake for 20 minutes, or until the pastry is golden brown. Let cool before serving with fruit and crackers.