Recipes Appetizers Antipasto Cheese Baked Brie with Spiced Pears and Cherries Be the first to rate & review! Crispy, buttery puff pastry encases creamy Brie and fresh and dried fruit for this appetizer perfect for any gathering. By Bridget Hallinan Bridget Hallinan As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. Food & Wine's Editorial Guidelines Updated on January 23, 2023 Print Rate It Share Share Tweet Pin Email Photo: Photo by Sarah Crowder / Food Styling by Bridget Hallinan Active Time: 15 mins Total Time: 55 mins Servings: 6 For this rich appetizer, creamy Brie is topped with a spiced fruit-and-nut mixture and encased in a buttery, crisp robe of golden brown puff pastry. Prepare the fruit and spices while the puff pastry sheet thaws, so that you can assemble the baked Brie as soon as the pastry has defrosted; cold pastry is the key to irresistibly flaky layers. You can prepare the fruit topping in advance and hold it in the refrigerator until you are ready to assemble everything and bake it. After it bakes, let the Brie rest for five minutes before digging in so the cheese firms up slightly and the cheese and pastry hold together. You can use a double-cream Brie for extra-gooey results, and swap in other fruit and nuts as desired — apples, persimmons, plums, or pawpaws would also be delicious here. Drizzle honey and sprinkle flaky sea salt on top of the pastry for an extra finishing touch. Ingredients ¼ cup brown sugar ½ teaspoon ground cinnamon ½ teaspoon ground ginger ⅛ teaspoon kosher salt ½ firm, ripe Bartlett pear, peeled, cored, and diced 2 tablespoons slivered almonds, toasted 2 tablespoons dried cherries, chopped Flour for dusting work surface 1 (8-ounce) sheet frozen puff pastry (such as Pepperidge Farm), thawed 1 (9-ounce) wheel Brie with rind 1 large egg beaten with 1 tablespoon of water Honey, for drizzling Flaky sea salt (such as Maldon) for sprinkling Sliced apple and crackers for serving Directions Preheat oven to 400°F. In a medium mixing bowl, whisk together brown sugar, cinnamon, ginger, and salt until well-combined. Add diced pear, almonds, and cherries and stir together until everything is evenly coated in the sugar mixture. Set aside. Line a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out puff pastry to an even 10-inch square. Transfer pastry to prepared baking sheet. Place Brie in center of pastry. Spoon pear mixture on top of Brie. Fold 2 opposite corners of pastry together to cover cheese; repeat with remaining 2 corners so Brie is encased in pastry. Tuck in any stray edges or corners as needed, making sure there are no gaps or holes that would let cheese leak out. Then, brush pastry all over with egg wash. Bake Brie in preheated oven for about 35 minutes, until pastry is crisp and golden brown. Let cool for 5 minutes; drizzle with honey, sprinkle with sea salt, and serve with sliced apples and crackers. Rate it Print