There's a reason baked brie in puff pastry shows up on every holiday table — it takes five ingredients and twenty minutes of hands-on time, yet looks like a caterer sweated over it. Warm, gooey, sweet, and salty, this one disappears first every time.

Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.

Baked Brie in Puff Pastry with Honey & Walnuts

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A golden puff pastry wrapped around a wheel of creamy brie, baked until melty and topped with honey and toasted walnuts.

Total Time: 40 minutes
Yield: 4 1x

Ingredients

Scale

1 sheet frozen puff pastry, thawed
1 wheel (8 oz) brie cheese
3 tablespoons honey, plus more for serving
1/3 cup walnuts, roughly chopped and toasted
1 tablespoon fresh rosemary, chopped (optional)
1 large egg, beaten (for egg wash)
Crackers, baguette slices, or apple wedges, for serving

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface into a large square, big enough to fully wrap the brie wheel.
Place the brie wheel in the center of the pastry. Drizzle 2 tablespoons of honey over the top and sprinkle with half the toasted walnuts and the rosemary, if using.
Fold the edges of the pastry up and over the brie, pleating as needed, and pinch tightly at the top to seal completely.
Flip the wrapped brie seam-side down onto the prepared baking sheet. Brush all over with the beaten egg wash.
Bake for 20 to 25 minutes, until the pastry is deep golden brown and puffed.
Let the baked brie rest for 5 to 10 minutes before transferring to a serving plate — this allows the cheese to set slightly so it doesn’t run out completely when cut.
Drizzle with the remaining honey and top with the remaining toasted walnuts. Serve warm with crackers, baguette slices, or apple wedges.

Notes

Let the puff pastry stay cold until you’re ready to wrap the brie — if it gets too soft, chill the wrapped wheel in the fridge for 10 minutes before baking so it holds its shape. Resist cutting into it right away; a short rest keeps the melted center from spilling out too fast.

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

Frequently Asked Questions

Do you eat the rind on baked brie in puff pastry?

Yes, the rind is completely edible and helps hold the cheese together as it melts inside the pastry. Some people prefer to trim it off the top before wrapping for an even gooier center, but it's not necessary.

Can I make baked brie in puff pastry ahead of time?

You can assemble the wrapped brie up to a day in advance and keep it covered in the fridge, then brush with egg wash and bake right before serving. It's best enjoyed fresh out of the oven while the center is still warm and melty.

Why did my puff pastry turn out soggy on the bottom?

This usually happens if the brie releases too much moisture during baking. Baking on parchment paper at a high temperature and avoiding overly ripe, runny brie helps the bottom stay crisp.

What can I serve with baked brie in puff pastry?

Crackers, sliced baguette, and crisp apple or pear wedges are classic choices. It also pairs beautifully with a cheese board, fig jam, or a simple green salad for a more complete spread.

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