Looking for a showstopping appetizer that’s as easy to make as it is impressive? This Baked Brie with Pears, Pistachios, and Honey is the perfect blend of creamy, sweet, and crunchy—all wrapped in golden, flaky pastry.

Ideal for holiday gatherings, wine nights, or even a fancy snack, this dish takes just 15 minutes of prep and delivers gourmet results. The warm, melty brie pairs perfectly with juicy pears, crunchy pistachios, and a drizzle of honey for a bite that’s pure indulgence.

Why You’ll Love This Baked Brie Recipe

Quick & elegant – Ready in under 30 minutes but looks restaurant-worthy.
Perfect flavor balance – Creamy, sweet, nutty, and buttery in every bite.
Versatile – Great as an appetizer, dessert, or even a cheese course.
Crowd-pleasing – Always disappears fast at parties!
Easy to customize – Swap pears for apples, figs, or cranberries.

Step-by-Step Baked Brie Recipe

Ingredients

1 8-oz wheel of Brie (rind left on)
1 sheet puff pastry, thawed
½ ripe pear, thinly sliced
2 tbsp shelled pistachios, roughly chopped
1 tbsp honey, plus extra for drizzling
1 tsp fresh thyme leaves (or rosemary)
1 egg, beaten (for egg wash)
Flaky salt, for garnish

Step 1: Prep the Brie

Preheat oven to 400°F (200°C).
Lightly roll out puff pastry on a floured surface to smooth seams.
Place Brie in the center and top with pear slices, pistachios, honey, and thyme.

Step 2: Wrap & Bake

Fold pastry over the Brie, trimming excess if needed. Press edges to seal.
Flip seam-side down onto a parchment-lined baking sheet.
Brush with egg wash for a golden finish.
Bake for 20–25 minutes until pastry is puffed and golden.

Step 3: Garnish & Serve

Drizzle with extra honey and sprinkle with flaky salt.
Let rest 5 minutes before slicing (so cheese doesn’t ooze out too fast).

Pro Tip: Serve with crostini, crackers, or apple slices for dipping!

FAQs About Baked Brie

Q: Can I make this ahead?

A: Assemble (unbaked) and refrigerate up to 1 day ahead—bake just before serving.

Q: Do I remove the rind?

A: No! It’s edible and helps hold the cheese together when melted.

Q: Can I use phyllo dough instead?

A: Yes, but layer 3–4 sheets and brush with butter between layers.

Q: What other fruits work well?

A: Try figs, apples, or cranberry jam for a festive twist.

Q: How do I prevent a soggy bottom?

A: Bake on a preheated baking sheet for extra crispness.

Tips for the Best Baked Brie

Use ripe but firm pears – Too soft and they’ll turn mushy.
Toast pistachios lightly – Enhances their nutty flavor.
Don’t overbake – The cheese should be gooey, not completely liquid.
Serve warm – The texture is best fresh from the oven.

Common Mistakes to Avoid

Skipping the egg wash – Results in a pale, less flaky pastry.
Overloading toppings – Can make the pastry hard to seal.
Cutting too soon – Let it rest so the cheese sets slightly.

Conclusion

This Baked Brie with Pears, Pistachios, and Honey is the ultimate fuss-free yet luxurious appetizer. With minimal effort, you’ll create a dish that wows guests and satisfies every craving for something rich, sweet, and crunchy.