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READY IN 35 mins

Honey Brie Spread

Read Reviews (52)

"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." — Kim S

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Original recipe makes 8 servings Change Servings

1 (14 ounce) round Brie cheese
1 (10 ounce) can refrigerated crescent roll dough

1 1/2 cups honey
1 1/2 cups pecan halves

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Directions

Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls.
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.
Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or cornbread crackers.

Kitchen-Friendly View

PREP 5 mins
COOK 30 mins
READY IN 35 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 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.

—Peach

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Most Helpful Critical Review

Jun 10, 2012

7/30/11 Not too many people cared for this at our family get-together in Prior Lake, MN. I want to try the recipe again but with a thinner layer of brie. I like brie, but the recipe called for a thicker slab. I will also add honey with the cheese inside the bread. I will definitely try this again, as I think it has great possibilities.

—Wendy

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66 Ratings

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Oct 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.

—Kerri Leigh

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Mar 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!

—Chef W

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Feb 28, 2007

I used a wheel of brie with a hole in the center like a wreath. It took 2 cans of the crescent rolls to cover it. I covered it with foil halfway through the baking to keep it from burning. When I served it I put green grapes in the center and crackers and green apple slices around it. It was delicious and a beautiful presentation enjoyed by everyone. I thought it was best with the apple slices.. Yum! So easy and so good. Thanks!

—Mississippi

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Mar 30, 2005

Baked brie is just good no matter what you do to it. I used a large wedge of cheese as my store didn't have any rounds. I baked it in a small casserole, topped with the honey and pecans. Omitted the dough part altogether...was still great.

—GRAMMABEA

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Sep 13, 2008

Absolutely, unbelievably delicious. When you cut into the outer crescent roll shell, the melted brie oozes out like hot lava. YUMMY! Tastes great on apples (better than on crackers). I'll DEFINITELY make this for get togethers! I used less honey and pecans than called for.

—QUINLANQ

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Feb 03, 2007

This was a big hit at a dinner party I hosted. I used maple syrup instead of honey, and let the pecans & syrup spill onto the plate around the wrapped brie, so that when the cheese melted, it went had something to mix with.

—bizznic

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Nutrition

Calories
651 kcal
33%

Carbohydrates
69.4 g
22%

Cholesterol
50 mg
17%

Fat
37.3 g
57%

Fiber
2.3 g
9%

Protein
15.1 g
30%

Sodium
590 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Honey Brie Spread

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 651
Calories from Fat: 336

% Daily Value *
Total Fat 37.3g 57 %
Saturated Fat 11.9g 60 %
Cholesterol 50mg 17 %
Sodium 590mg 24 %
** Potassium 200mg 6 %
Total Carbohydrates 69.4g 22 %
Dietary Fiber 2.3g 9 %
Protein 15.1g 30 %
Sugars 55.8g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 14 %
Iron 20 %
** Thiamin 18 %
** Niacin 26 %
** Vitamin B6 11 %
** Magnesium 14 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.