Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans

Stages of cooking

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1. Before we get to the recipe, a quick word about the technique. Most baked brie recipes call for wrapping one large sheet of puff pastry around the cheese, which results in a thick and doughy bottom layer that doesn’t cook through. To avoid that, I sandwich the brie between two smaller pieces of puff pastry and crimp the edges with a fork. This both seals in the cheese and creates even top and bottom layers, which puff up and become flaky, just as puff pastry should.

   

2. Begin by rolling each pastry sheet into a 12-inch square. Trim the corners to make two circles.

   

3. Place one of the pastry circles on a parchment-lined baking sheet. Cut off the top rind of the cheese and place on top of the pastry. Then drizzle with honey.

   

4. Top with the dried cherries, pecans and rosemary, then brush the exposed pastry with an egg wash.

   

5. Place the second pastry circle on top; press the pastry directly against the cheese and bottom pastry.

   

6. Trim the pastry, leaving a 1-inch border around the cheese.

   

7. Use a fork to firmly crimp the edges and seal in the cheese.

   

8. Brush with the egg wash.

   

9. Next, use the scraps to make decorations. Simply cut out leaves and use a sharp knife to make indentations for the ribs.

   

10. Decorate the top of the pastry with the leaves, and a berry or two, if you like, then brush the decorations with the egg wash.

    

11. Bake for about 20 minutes, or until golden brown.

    

12. Let the baked Brie sit for at least 45-50 minutes before serving, otherwise the cheese will ooze right out.