Honey Pecan Baked Brie Recipe

Prepare pears: peel (optional), core and dice pears into roughly 1/2-inch pieces until you have about 2 cups.

Heat a small saucepan over medium heat and add olive oil. Add diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add grated ginger, brown sugar, apple cider vinegar, lemon juice, crushed red pepper flakes, salt and pepper. Stir to combine.

Add diced pears and 2 tablespoons water. Bring mixture to a gentle simmer, then reduce heat to low. Cook, stirring occasionally, until pears are tender and chutney is slightly thickened, 10–12 minutes. If it becomes too dry, add 1–2 tsp water.

Taste and adjust seasoning: add a pinch more salt or 1/2 tsp sugar if you prefer sweeter chutney. Remove from heat and let cool to room temperature (it will thicken further as it cools).

Remove the brie from the refrigerator about 30 minutes before baking so it comes closer to room temperature (this helps it melt evenly). Preheat the oven to 400°F (200°C).

Line a baking sheet with parchment paper. Lightly flour a clean surface with 1 tsp flour and unfold the puff pastry sheet. If needed, roll lightly to smooth seams and make sure it will fully wrap the brie (about 10 x 10 inches).

Chop pecans roughly and toast them in a dry skillet over medium heat, stirring for 2–3 minutes until fragrant. Remove and let cool.

Place the brie wheel in the center of the puff pastry. Spoon 2 tablespoons of honey over the top of the brie, then sprinkle the toasted pecans evenly over the honey. If desired, score the rind lightly with a knife to help the cheese ooze when baked.

Fold the puff pastry up and over the brie, pleating as needed to fully enclose the cheese. Trim any excess pastry and pinch seams to seal. Place the wrapped brie seam side down on the prepared baking sheet. Brush the pastry all over with the egg wash made by whisking the egg with 1 tsp cold water.

Optional: use pastry scraps to create decorative shapes and brush them with egg wash; press gently onto the wrapped brie.

Bake in the preheated oven for 20–25 minutes, or until the pastry is golden brown and puffed. Rotate the sheet halfway through baking for even coloring.

Remove from oven and let rest 5 minutes so the cheese stabilizes slightly. Drizzle remaining 1 tbsp honey over the top and sprinkle with the remaining 1 tbsp toasted pecans and optional chopped parsley.

Warm pita briefly in the oven for 2–3 minutes or toast crostini until crisp.

Transfer baked brie to a serving board. Serve with pear chutney spooned into a small bowl alongside, warm pita or crostini, and extra honey for drizzling.

Scoop through the pastry to get melted brie with honey and pecans, add a bit of pear chutney on each bite. Serves immediately.