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Honey Brie Spread

Honey Brie Spread

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Kim S

Kim S

Better titled as 'Bedroom Brie'! This is our favorite food after the kids have gone to sleep. A wheel of Brie is wrapped in pastry, then topped with pecans and honey, and baked to golden perfection. Best paired with a Sauvignon Blanc.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls.
  2. Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the cheese. Place in a 9x9 inch baking dish. Sprinkle pecan halves over the top, and drizzle honey over the whole thing.
  3. Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or cornbread crackers.
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Reviews

Peach
49

Peach

2/20/2008

I made this as an appetizer for Valentines Day. I modified it a teeny bit as I used a smaller Brie wheel and sliced it in half spreading apricot preserves and pecans in the middle. Wrapped in 8 oz pkg of the crescent roll, gave it a egg wash, and baked it for 15 minutes, THEN added the honey and pecans to the top and baked it for another 15 minutes. I served it with sliced granny smith apples and seedless green grapes & wheat crackers. My Date went nuts over it. I have never seen him dive into something like he did this. Easy to prepare, makes a beautiful presentation, and is unbelievably good. I will be keeping this recipe.

Kerri Leigh
32

Kerri Leigh

10/11/2005

So easy to make and everyone was so impressed. I used my own pastry, and omitted the nuts as I had none. I've made this twice now. The first time, I put the honey on the top, and it ran down the sides and burned the pan, the second time, I put the honey on the inside, and it worked much better. Stayed in the dough and tasted yummy.

Chef W
20

Chef W

3/19/2009

Five stars, though I did make a few changes off the bat. It's not that I didn't trust it--it's that I had dinner roll dough and not crescent roll dough. I used four Rhodes white Texas rolls (you could use six Rhodes white dinner rolls, too--it would come out to the same dough weight). I pressed the rolls together and rolled them out to a 9-10" circle. I drizzled the center with honey, sprinkled with walnuts, topped with the brie, and wrapped the dough around it. Placed seam-side down on the baking sheet, brushed with egg, drizzled with additional honey, sprinkled additional walnuts, and baked for 35 minutes or so. Healthier than crescent roll dough, and even picky husband loved it!

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