Baked Brie Pastry
BAKED BRIE PASTRY WITH HONEY AND HOLIDAY NUTS
If there’s one thing that people can agree on, it’s cheese. More importantly, a brie wheel is the perfect texture and taste for any occasion. And what better place to have this pastry baked wheel of cheese than your holiday table?
Heinen’s already carries a large, expansive variety of cheeses, and this one is no exception!
Why You’ll Love This Recipe:
You’ll need some puff pastry to make this scrumptious appetizer. It’s so easy you’ll be going back for more!
You can dress this down or up for any occasion. There are no rules for this pastry delicacy.
This baked cheese recipe has a different way to bake than I have in the past. In this recipe, all you need to do is cut the top of the rind off, and add honey and nuts before wrapping it in puff pastry. It’s that simple!
This select wheel of brie is French, and the quality is top tier for the price. These are the perfect size for baking a couple wheels, since puff pastry sheets usually come in twos.
You can get creative with the dippables! I used sliced breads and apples.
There’s a sour cherry topper that Heinen’s carries and it pairs so well with the cheese and pastry textures and flavors.
BAKED BRIE RECIPE
Prep Time: 1 hour | Cook Time: 18 min | Serving Size: 1 brie wheel
Ingredients
1 Heinen’s French Brie Cheese Wheel (about 4.5”)
1 frozen puff pastry sheet (1 hour prep for defrosting pastry and rolled out slightly)
desired nut mixture - I used a Cranberry Nut mix from Heinens of walnuts, pepitas, peanuts and dried fruit)
Heinen’s honey for drizzling over cheese wheel
egg wash for brushing on the pastry
optional: jelly topper (I used Heinen’s Sour Cherry Spread)
optional: breads and sliced apples for dipping
Instructions
Set oven to 425°F.
Flatten out puff pastry sheet with roller so that it expands a little more in size. You will have extra, and I used them to cut out little leaves to garnish the top.
Cut the top of the rind off the brie wheel.
Place the bottom with rind side down on the flattened pastry, and drizzle honey on the top portion.
Sprinkle a nice amount of the nut mixture on top of the honey.
Start brushing the egg was onto the pastry edge and begin folding it over the nuts in a clockwise manner, adding egg wash to each fold so that they all stick nicely until wheel is formed.
Brush the egg wash over the top of the entire pastry covered wheel, and if you cut little leaves or shapes of the excess pastry off, arrange them and cover in egg wash.
Bake for 20 minutes or until golden brown on top. Let it sit for about 30 minutes before serving. It will be piping hot.
