Baked Brie with Pistachios, Pomegranate and Rosemary
Every cheese lover loves a good baked brie and it doesn’t get any easier than this Baked Brie with Pistachios, Pomegranate and Rosemary.
Creamy and cheesy with a crunchy, sweet/tart and savory topping. And who doesn’t love puff pastry?
Christmas may be quiet this year, but that doesn’t mean you can’t enjoy really good food and this treat is so easy, which makes it even better. This easy appetizer/starter can be assembled up to 1 day ahead, then bake when you need it.
Pistachios, pomegranate seeds and rosemary are not a combination that I ever thought of putting together, but the flavors all work so well with the warm, creamy brie (Camembert can also be used). And it looks festive too, which makes it perfect for holiday entertaining.
This is more of an assembling of ingredients than a recipe, because everything is already made. All you have to do is put them together and bake.
This baked brie, also known as brie ‘en croûte (pronounced ‘on-kroot’, a French term for being wrapped in pastry) looks so elegant that your hungry eaters will think you bought it from a specialty cheese shop.
When it came to wrapping the brie I did not completely wrap the entire wheel of cheese in the pastry. I left it open at the top to create a ‘well’ so I could pile on the nuts and seeds.
The folding of the edges of the pastry don’t have to be perfect because it will change shape as the pastry bakes and puffs. You can see this in the picture below.
If you’ve made this Baked Brie with Pistachios, Pomegranate and Rosemary or any other recipe, leave a comment or question below. I love to hear from my readers.
- 1 sheet puff pastry (see note)
- 1 wheel of brie
- 1 egg, beaten with a teaspoon of milk
- 1/4 cup (35 grams) roasted pistachios
- 1/4 cup ( 25 grams) roasted pecans
- 1/2 cup (115 grams) pomegranate seeds
- 1 tablespoon fresh rosemary, finely chopped
- Preheat oven to 400°F/200°C. Line a small baking sheet with parchment paper.
- Place the puff pastry on a clean surface. Cut out a circle 2-inches (5 cm) larger than your wheel of brie. A plate is good for this.
- Place the brie in the center of the puff pastry circle. Brush the pastry edge all around the brie with the egg wash.
- Bring the edges of the pastry up to cover the side of the brie and crimp at the top. The edge of the pastry should just cover the edge of the brie. Continue like this all around.
- Place the pastry covered brie on the baking sheet. Brush more egg wash on the outside of pastry. Bake for 35 minutes until the pastry is dark golden brown. This time may vary depending on your oven.
- Remove from the oven and allow to sit for 5 minutes. Sprinkle the top with the pistachios, pomegranate seeds and rosemary. Serve with your favorite crusty bread slices or crackers.
If your puff pastry is frozen, defrost in the refrigerator. Keep cold until ready to use.
Amount Per Serving Calories 56Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 36mgSodium 54mgCarbohydrates 2gFiber 0gSugar 0gProtein 2g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
More Cheese Recipes:
- Baked Ham and Brie in Puff Pastry
- Cheese, Chive and Rosemary Puffs
- Baked Brie with Strawberries and Rosemary