Baked Brie with Honey 

Baked Brie, or Brie en croûte, consists of a wheel of brie wrapped in buttery pastry dough then baked to until crispy and golden brown. This dish is one of the favorites in my dinner party menu rotation. It’s one of the easiest appetizers to make – wrap a wheel of brie in already prepared dough and then bake. When you cut into the flaky pastry dough the melted cheese oozes out – perfect for spreading on crackers or eating with fruit. It’s easy to make plus who doesn’t love pigging out on cheese? You can substitute any jam of choice for the honey. Personally I like using raspberry or fig jam as either goes just as well with the taste of the Brie. If you have always questioned if you can eat the rind on bloomy Brie cheese, you can!



1 (8-ounce) package of premade crescent roll dough 

1 (8-ounce) wheel of Brie cheese

3 tablespoons honey

1 egg yolk, beaten


Pomegranate seeds, for topping (optional)

Chopped walnuts, for topping (optional)


Crackers, for serving

Green apple slices, for serving



Preheat the oven to 350°. Take the brie out of the fridge and let sit at room temperature for at least 30 minutes. Cut a strip of waxed paper and place it over a baking sheet. Open the crescent rolls and divide into two squares. Place one square on the prepared baking sheet, pushing together any perforations in the dough. Use a cookie cutter to cut a 3-inch circle from the remaining square and set aside.

Place the brie in the middle of the dough square and begin to fold the dough over the sides of the cheese, pleating the upper edges to fit tightly around the cheese.

Before the top is completely covered, add the honey on top and then top with the remaining circle of dough. Close up the dough so the wheel is entirely covered. Brush the dough with the egg yolk then bake the Brie until the dough is cooked through and golden brown, about 30 minutes.

Top with pomegranate seeds and walnuts if desired. Serve warm with crackers and apple slices.


Serves 8 to 10.



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