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 pastry sheet thaws, so that you can assemble the baked brie as soon as it has defrosted; cold pastry is the key to irresistibly flaky layers. Let the baked brie rest for five minutes before digging in so 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 the finishing touch.

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Credit: Photo by Sarah Crowder / Food Styling by Bridget Hallinan

Recipe Summary

total:
55 mins
active:
15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Line a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out puff pastry to an even 9.5-inch square. Transfer pastry to prepared baking sheet.

  • Place brie in center of pastry. Spoon pear mixture on top of brie. Grab 2 opposite corners of the pastry and fold them together over the center of the brie, twisting and pressing down to seal; repeat with remaining 2 corners. Tuck in any stray edges or corners as needed, making sure there are no gaps or holes that would let the filling leak out. Then, brush pastry all over with egg wash.

  • Bake brie in a 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 apple and crackers.

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