Looking for a delicious, easy appetizer? Baked Brie in Puff Pastry with Honey and Almonds is the answer! Hot off the press as of November 2017: I’ve just updated this recipe and added a new video!
I’m really on this sweet and salty kick lately. There’s the Brie with caramelized onions and bacon, then the persimmons wrapped in prosciutto and now Baked Brie in Puff Pastry with Honey and Almonds.
Can you say swoonfest 2015!
There’s just something about that salty/sweet combination that I love, love, love!
Maybe it’s because that balance keeps me from tiring of either one. Like if I eat a Christmas cookie I’m kind of one and done. I know, I’m a tad strange. But give me some Brie with honey and almonds wrapped in puff pastry and I can clear the whole plate in one setting!
Not that I’m recommending anyone do that, ’cause your gall bladder might explode if that were to happen.
This appetizer is really best shared with others.
I’ve probably made this every year for our Christmas party for at least a decade. Well at least a very similar version of it. I usually wrap it in phyllo dough, but that is much more time consuming and labor intensive so I came up with this alternative. (Don’t tell Holly but I think I might like it even better.)
Again, I’m just looking out for you – trying to make your life more simple and delicious! Yayyy!
If you’re looking for a delicious and easy appetizer – your search is over. Baked Brie swaddled in Puff Pastry with sliced Almonds and Honey drizzle is really to live for!
The perfect, easy and delicious appetizer!
- 12 - 13 ounce wheel of brie (I used Ile de France)
- 3 tablespoons honey
- 1/3 cup sliced almonds
- 1 sheet puff pastry, defrosted, rolled out to 11 x 11 inches
- 1 egg
- 1 tablespoon water
Roll the puff pastry into 11-inch square. Check to make sure this provides enough room to fold over your brie and seal up... if not then roll your pastry out a little wider. Place brie in center and top with 2 tablespoons of honey and half the almonds.
- Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it like glue to hold the pastry together. Continue to brush the egg wash over the top and sides of the dough after formed.
- Bake the brie at 400 degrees for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven. Quickly drizzle with a tablespoon of honey and sprinkle with the remaining almond slices. Slide the Brie back in the oven and continue baking for another 10 minutes.
- Be careful to not let the almonds burn.
The almonds and honey on top of the puff pastry will burn if you bake them too long. That's why I recommend you add them after the brie is half baked.
I have never tasted Brie before. It was really easy to put it together. I used fig preserves with almonds and honey. I used too salty crackers. Yes, I would make this for a party.
Hey, Cindy! Your version sounds yummy – I love fig preserves! Thanks for stopping by and sharing your feedback!
This looks great. I am going to make it this weekend. What type of bread or cracker do you recommend?
Thanks Jennie! Oh how I love this recipe! I usually serve the baked brie with Carr’s Table Water Crackers – either the plain ones or the cracked pepper. I think a thinly sliced french baguette would be wonderful as well. Many times people just eat it with a fork and no crackers because it already has the puff pastry covering it. Hope you enjoy it as much as we do!
Made this for a quick appetizer before Christmas dinner – everyone loved it!! (Used walnuts instead of almonds bc it’s all I had on hand) One note, it is very sweet so keep that I mind when deciding which crackers/bread to pair it with. We had olive tapenade on hand and the salty cut through the honey really well. Will definitely make this again, great recipe, thanks!
Hi Gina! Glad to hear the recipe was quick and turned out yummy! I love a good olive tapenade – sounds super tasty. Thanks for the feedback and for stopping by!
There are many times where I crave this. 🙂 The gooey cheese, sweet and crispy puff pastry and the crunch of the almonds. I have a whole new appreciation for brie after this recipe! one of my favs!
Looks delicious, did you scrape any of the crusty white rind off the outside of the wheel of Brie before you wrapped it?
That’s a great question Sara! I didn’t this time but I have before. I prefer less rind but notice when I scrap/cut it off the cheese can sometimes ooze out while baking. You could probably scrap off some it and still be safe.