Are you looking for a delicious, easy appetizer to impress your guests? Baked Brie in Puff Pastry with Honey and Almonds is the perfect appetizer for you! The brie cheese is creamy and smooth, wrapped in puff pastry dough, drizzled with honey, and sprinkled with sliced almonds. This baked Brie recipe has been a go-to entertaining recipe in my home for decades.
If you're looking for some other home run appetizers and you enjoy the sweet and salty flavor profile you'll also like my Brie with Caramelized Onions and Bacon (low-carb), and Baked Brie in Puff Pastry with Cherry Cranberry Sauce.
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 one and done. I know, I'm a tad strange.
But give me some Brie with honey and almonds wrapped in toasted 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.
How to make baked brie with puff pastry
- Roll the puff pastry into an 11-inch square. Place brie in the center and top with 2 tablespoons of honey and half the almonds.
- Fold up the corners of the 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 and 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 into the oven and continue baking for another 10 minutes.
- NOTE: Be careful to not let the almonds burn.
This appetizer is 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 more delicious. Yayyy!
If you’re looking for more delicious and easy appetizers – check out our appetizer section under "ALL RECIPES" at the top of the page.
This Baked Brie recipe is everything - creamy and smooth with a crispy pastry shell, drizzled with honey and toasted sliced almonds. This is soon to be on your "I make this every year during the holidays" recipe list!
Enjoy my friend!
Here are Some Other Cheesy Delicious Appetizers to Try:
- Queso Fundido with Chorizo
- Buffalo Chicken Baby Bell Peppers
- Philly Cheesesteak Stuffed Mushrooms
- Stuffed Mushrooms with Spinach, Feta and Walnuts
- French Onion Chicken Meatballs
- Baked Brie with Caramelized Onions and Bacon
Baked Brie in Puff Pastry with Honey and Almonds
The perfect, easy and delicious appetizer!
Ingredients
- 12-13 ounce wheel of brie (I used Ile de France)
- 3 tablespoons honey
- ⅓ cup sliced almonds
- 1 sheet puff pastry, defrosted, rolled out to 11 x 11 inches
- 1 egg
- 1 tablespoon water
Instructions
- Roll the puff pastry into an 11-inch square. Be sure the puff pastry is larger enough to be wrapped up over the brie and overlapping. Place brie in the center of the dough and top with 2 tablespoons of honey and half the almonds.
- Fold up the corners of the 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 and 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 into the oven and continue baking for another 10 minutes.
- NOTE: Be careful to not let the almonds burn.
Notes
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.
Nutrition Information
Yield
10Serving Size
3 ouncesAmount Per Serving Calories 177Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 53mgSodium 229mgCarbohydrates 7gFiber 1gSugar 6gProtein 9g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Audrey
Im making this for Easter but have to bring it to my boyfriends. He only lives 10 minutes down the road, will it still be gooey and soft when I get there and serve it?
holly
Yep - it should still be gooey and soft when you serve it. And if not, shove it back in the oven for a few minutes.
Diane
What kind of baking dish do you use? Thanks.
holly
Hi Diane! I used a pie dish the Brie fits in there like a glove and it makes it even more satisfying to cut into!
Brittany David
I can only find my favorite brie in 7 oz… any suggestions?
holly
Hello Brittany, I would suggest trying a different brie! who knows maybe you'll find a new favorite!
Jessica
Made this so many times during the holidays and always a hit. Making this as a Thanksgiving appetizer today with Mike’s Hot Honey this time since we’re a big fan at my house. We shall see!
holly
Hi Jessica! I love hearing that this is always hit when you serve it. Good luck with the ho honey - I think sounds delicious!
Bianca
Can I make this a day or two ahead of time and keep in fridge until I’m ready to bake it?
holly
Hi Bianca, that should work fine. Before you bake it pull it out of the fridge and let it sit on the counter for an hour so the pan and the brie aren't so cold before you bake it. Also, wait to brush on the egg ash just before you put it in the oven.
Alison
I tried this and it did not turn out well. The brie did not melt even after I put it in for 25 minutes instead of 20. The puff pastry was doughy instead of puffy. I used Prèsident brand brie and Pepridge Farm brand puff pastry. I’m going to try it with a different band of Brie to see if it turns out better.
holly
Hey Allison, that's a bummer. Did you preheat the oven to 400 degrees before putting the brie in? You can also try scraping some of the rind off the brie with a knife before you wrap up in the puff pastry.
Cinda Steinkamp
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.
holly
Hey, Cindy! Your version sounds yummy - I love fig preserves! Thanks for stopping by and sharing your feedback!
Jennie Offield
This looks great. I am going to make it this weekend. What type of bread or cracker do you recommend?
holly
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!
Gina B
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!
holly
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!
Samantha
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!
Sara findley
Looks delicious, did you scrape any of the crusty white rind off the outside of the wheel of Brie before you wrapped it?
holly
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.