Looking for a delicious, easy appetizer? Baked Brie in Puff Pastry with Honey and Almonds is the answer!
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 more delicious and easy appetizers – your search is over. Baked Brie swaddled in Puff Pastry with sliced Almonds and Honey drizzle is really to live for!
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
- 1/3 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 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.
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!
Bianca says
Can I make this a day or two ahead of time and keep in fridge until I’m ready to bake it?
holly says
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 says
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 says
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 says
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 says
Hey, Cindy! Your version sounds yummy – I love fig preserves! Thanks for stopping by and sharing your feedback!
Jennie Offield says
This looks great. I am going to make it this weekend. What type of bread or cracker do you recommend?
holly says
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 says
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 says
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 says
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 says
Looks delicious, did you scrape any of the crusty white rind off the outside of the wheel of Brie before you wrapped it?
holly says
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.