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Baked Brie in Puff Pastry with Honey & Walnuts

A loosely-folded baked brie in puff pastry with brown butter-rosemary honey and toasted walnuts, built to prevent the soggy bottom and blowout that ruin the classic sealed version.

  • Total Time: 1 hour 5 minutes (includes freezing time)
  • Yield: 4-6 as an appetizer 1x

Ingredients

Scale
  • 1 sheet puff pastry, thawed but still cold
  • 1 wheel brie, 8 oz (225g), rind on
  • 3 tbsp unsalted butter
  • 3 tbsp honey, plus extra for drizzling
  • 1 sprig fresh rosemary, finely chopped (or thyme)
  • 1/3 cup walnuts, roughly chopped
  • 1/4 tsp red pepper flakes (optional)
  • 1 egg, beaten, for egg wash
  • Flaky sea salt, for finishing
  • Sliced baguette or crackers, to serve

Instructions

  1. Toast the walnuts in a dry skillet over medium heat, 3-4 minutes, until fragrant. Set aside.
  2. In the same skillet, melt the butter and cook until it foams, then turns nutty-smelling and amber-colored, 2-3 minutes. Off heat, whisk in the honey, rosemary and red pepper flakes. Let cool slightly.
  3. Freeze the brie wheel for 15 minutes while you roll the pastry out just enough to smooth the seams.
  4. Place the brie in the center of the pastry. Spoon half the honey-walnut butter and half the toasted walnuts on top.
  5. Gather the pastry edges up and over the brie, pleating loosely like a galette. Leave a small opening at the top rather than sealing it tight.
  6. Freeze the wrapped parcel again for 10-15 minutes to firm the pastry and slow the cheese.
  7. Brush the pastry with egg wash. Set it on parchment on a wire rack over a sheet pan (or directly on a preheated sheet pan).
  8. Bake at 400°F (200°C) for 22-28 minutes, until deep golden brown and the pastry is set at the seams, not just the top.
  9. Rest for a full 10 minutes before cutting — do not skip this.
  10. Drizzle with the remaining honey-walnut butter, scatter the rest of the walnuts on top, finish with flaky salt, and serve with baguette or crackers.

Notes

Camembert works as a substitute — it’s a touch smaller, so start checking at 18-20 minutes. You can assemble and freeze the whole wrapped parcel up to 2 weeks ahead; bake straight from frozen, adding 8-10 minutes. No walnuts on hand: toasted pecans or pistachios both work, or skip nuts entirely for a nut-free version. If the pastry looks like it’s browning too fast before the center sets, tent loosely with foil for the last 5-8 minutes rather than pulling it early.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Baking
  • Cuisine: French-American