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Baked Brie with Hot Honey

Creamy brie wrapped in flaky puff pastry with cranberry sauce, pecans and hot honey. An easy holiday appetizer that looks like a showstopper.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 wheel 8 oz Brie, cold
  • 1 sheet puff pastry about 9 oz, thawed
  • 1/3 cup whole-berry cranberry sauce
  • 2 tablespoons chopped pecans or pistachios
  • 2 tablespoons hot honey plus more for drizzling
  • 1 teaspoon fresh thyme leaves
  • 1 egg beaten with 1 tablespoon water
  • All-purpose flour for dusting
  • Crackers baguette slices and apple slices, for serving

Equipment

  • Rimmed baking sheet (for baking)
  • Parchment paper (for lining the sheet)
  • Rolling pin (for rolling out the pastry)
  • Pastry brush (for the egg wash)

Method
 

  1. Step 1: Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Step 2: Stir 1 tablespoon of hot honey into the cranberry sauce. Roll the pastry into a 12-inch square.
  3. Tip: Dust the counter lightly so the pastry does not stick.
  4. Step 3: Spoon the cranberry mixture into the center of the pastry, add the nuts and thyme, and set the brie on top.
  5. Step 4: Fold the pastry up and over the brie and pinch the seams to seal. Trim excess and cut decorations from the scraps.
  6. Tip: Chill for 15 to 30 minutes for extra-flaky pastry.
  7. Step 5: Flip seam-side down onto the baking sheet, add the decorations and brush with egg wash.
  8. Step 6: Bake for 22 to 25 minutes until deep golden brown.
  9. Step 7: Rest for 10 minutes, drizzle with the remaining hot honey, garnish with thyme and serve warm.

Notes

Keep the brie and pastry cold until it goes into the oven so the cheese does not leak.
Can be assembled and refrigerated up to 24 hours ahead. Reheat leftovers at 350°F (175°C) for 10 to 12 minutes.