This cherry pecan baked brie is a show-stopping holiday appetizer. A wheel of creamy brie is topped with tart cherry preserves, chopped pecans and fresh rosemary, then wrapped in flaky puff pastry and baked until golden and melty. It’s an easy, impressive starter that’s perfect for parties and gatherings.
Baked brie is a must-make holiday appetizer
- It’s an instant crowd-pleaser. Pull this golden, bubbling pastry from the oven and everyone will want a taste.
- Flavor-packed but simple: creamy brie, tart cherry preserves, crunchy pecans and aromatic rosemary create a lovely balance of sweet, savory and herbal notes.
- Quick to assemble. Thaw the frozen puff pastry, trim the top rind of the brie, add the preserves and nuts, wrap it up, brush with egg wash and bake 35–40 minutes.
- Make ahead friendly. Assemble and wrap the brie, then refrigerate until ready to bake. Add a few extra minutes to the bake time if baking straight from the fridge.
- Customizable. Swap cherry preserves for apricot, fig or another favorite jam, and use walnuts or almonds in place of pecans.
Ingredients for Cherry Pecan Baked Brie
- 1 sheet frozen puff pastry, thawed
- 1 (8–12 oz) wheel of brie
- All-purpose flour, for rolling
- 1/3 cup cherry preserves (or your preferred jam)
- 1/4 cup chopped pecans (or any chopped nut)
- 1 tbsp minced fresh rosemary, plus extra for garnish
- 1 egg, beaten (for egg wash)
- Flaky salt, for finishing
How to make Cherry Pecan Baked Brie
- Preheat the oven to 400°F. Line a small baking sheet with parchment paper and set aside.
- Lightly flour a work surface and roll the thawed puff pastry to about a 10–12″ square. Gently slice off the top rind of the brie and discard.
- Place the brie on the pastry, spread the cherry preserves over the top, sprinkle with chopped pecans and minced rosemary.
- Fold the puff pastry up and around the brie, sealing each flap with a little beaten egg. Turn the wrapped brie so the seam is on the bottom and the smooth side faces up.
- Brush the top with egg wash. If desired, cut small decorative leaves from extra pastry and attach with egg wash. Sprinkle with additional rosemary and a pinch of flaky salt.
- Bake 35–40 minutes or until the pastry is golden brown. Remove from the oven and let rest about 5 minutes to set slightly before serving so the cheese is easier to scoop while still warm and gooey.
Tips for a great baked brie
- Cool briefly: Let the baked brie rest 4–6 minutes so it firms up slightly; it will still be wonderfully melty inside.
- Make ahead: Assemble the wrapped brie the day before, wrap tightly in plastic and refrigerate. If baking straight from the fridge, add 3–5 minutes to the cook time.
- Reheat leftovers: Reheat gently in a 300°F oven, lightly tented with foil, until warmed through and soft.
What to serve with baked brie in puff pastry
- Crackers: Use sturdy or seed crackers to support the warm cheese.
- Toast: Thin toasted baguette slices or crostini are ideal for spreading the warm brie.
- Apples: Crisp apple slices—both tart green and sweet red—complement the jam and cheese beautifully.
Other appetizer ideas to try
- Cranberry jalapeño dip
- Cranberry pistachio cheese ball
- Spinach and artichoke dip
- Steak fajita nachos
If you make this cherry pecan baked brie, tag the recipe posts on social media so the creator can see your photos and feedback.
Cherry Pecan Baked Brie
Recipe by: Elizabeth Van Lierde
Prep: 10 mins | Cook: 40 mins | Total: 50 mins
Servings: 6–8
This cherry pecan baked brie is a show-stopping appetizer. A wheel of creamy brie is topped with tart cherry preserves, pecans and rosemary, then wrapped in flaky puff pastry and baked until golden.
Ingredients
- 1 thawed sheet frozen puff pastry
- 1 (8–12 oz) brie wheel
- All-purpose flour, for rolling
- 1/3 cup cherry preserves
- 1/4 cup chopped pecans
- 1 tbsp minced rosemary
- 1 egg, whisked
- Chopped rosemary and flaky salt, to finish
Instructions
- Preheat oven to 400°F and line a small baking sheet with parchment paper.
- Roll puff pastry to about 10–12″ square on a lightly floured surface. Trim and discard the top rind of the brie.
- Spread cherry preserves on the brie, then sprinkle with chopped pecans and minced rosemary.
- Wrap the brie with the puff pastry, sealing seams with beaten egg. Turn so the smooth side is up.
- Brush with egg wash, add decorative pastry leaves if desired, and sprinkle with rosemary and flaky salt.
- Bake 35–40 minutes until golden. Let rest 4–6 minutes before serving.
Nutrition (per serving, approximate)
Calories: 446 kcal | Carbohydrates: 33 g | Protein: 12 g | Fat: 30 g | Saturated Fat: 11 g | Sodium: 355 mg
Disclaimer: Nutritional values are estimates.
Course: Appetizer
Cuisine: American
Keywords: brie, cheese, cherry