Honey Nut Baked Brie

Hi everyone and Happy New Year’s Eve! I would like to introduce you to my friend, Erin. A couple of weeks ago she brought this baked brie to my Tacky Sweater Christmas Party and it was so good I knew that I HAD to have her share the recipe with you all (and also me 🙂 ). I also made this brie as an appetizer for Christmas Dinner this year and my whole family loved it! 


Hi everyone!  My name is Erin and I go to school with Emily.  I recently re-discovered this Brie recipe that my mom had tucked away in our recipe drawer.  I originally only expected to make this for Thanksgiving, but it turned out to be such a hit that I now seem to make it for every holiday and party. It’s extremely easy, quick, and versatile because you can serve it with anything from fruit to crackers to  bread.


A lot of baked brie recipes use a crescent sheet but I love the flakiness of the puff pastry.


It’s both sweet and crunchy with a little bit of spice from the cinnamon and nutmeg. This dish sure is something amazing… your guests will go ga-ga over it and they will never know just how easy it was to make!


I hope you like it and are able to share the recipe with others!


Honey Nut Baked Brie


1 puff pastry sheet (thawed)
1 Brie cheese round (8 oz.)
1 cup coarsely chopped walnuts
½ tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp honey
1 egg


  1. Preheat the oven to 400°F.
  2. Unfold the thawed pastry sheet on a large pan and place the brie in the middle of the sheet.
  3. Mix the walnuts and honey in a skillet over medium heat.
  4. Add the cinnamon and nutmeg to the mixture. Continue stirring until it starts to bubble.
  5. Immediately pour the mixture over the Brie.
  6. Pick up the corners of the pastry sheet, and fold each one over the brie until it is completely covered.
  7. In a separate bowl, beat the egg.
  8. Use a basting brush to spread the beaten egg over the entire pastry as an egg wash. This will ensure that the baked Brie comes out golden brown.
  9. Cut a few slits on the top of the pastry sheet with a knife.
  10. Bake for 25 minutes, or until golden brown.