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Baked Brie en Croute with Pears

4 Reviews

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Wow your guests with this unique appetizer that combines sweet baked pears with creamy Brie cheese wrapped in a beautiful crust.
  • 2 Bosc USA Pears, peeled, cored, and sliced
  • ¼ cup water
  • 2 tablespoons brown sugar
  • ¼ cup cream sherry
  • ⅛ teaspoon ground nutmeg
  • 1 frozen puff pastry sheet, thawed
  • 1 8-ounce Brie cheese round
  • 1 egg
  • 2 tablespoons milk
  • 3 cups baby greens

Preheat oven to 400 degrees. Lightly grease baking sheet.

In a large sauté pan, sauté pears with water, brown sugar, sherry, and nutmeg until pears are tender and excess moisture has evaporated.

Roll out puffed pastry so that it is large enough to completely wrap around Brie. Place pear mixture in the center of the puffed pastry and place the Brie round on top of the pears.

In a small bowl, combine egg and milk to make egg wash. Brush egg wash around edges of puff pastry and fold up edges to totally wrap around pears and Brie.

Flip puff pastry-wrapped Brie over onto the baking sheet and brush sides and top with egg wash.

Bake for 35-40 minutes or until golden brown.

Place baby greens on serving plate and place baked Brie on top.  Serve warm.

  • Serving Size: 143g
  • Calories: 250 (50% calories from fat)
  • Fat: 14g Fat (7g Sat Fat)
  • Carbohydrates: 17g
  • Protein: 10g

5 Comments » for Baked Brie en Croute with Pears
  1. Denise says:

    This was a hit with my company. Used white wine instead of sherry and placed sliced almonds down first. Had extra pears with my 11oz brie so made a lunch for self using brick cheese and pear quesadilla. Excellent. Sharing this recipe with my company.

  2. Kathy Stephenson says:

    These are great tips, thanks!

  3. Shelle says:

    Before buying expensive things to make this recipe, read my review. I made this recipe per my husband’s request because he saw something similar on Bob’s Burgers (yeah). First, one pear would be plenty I believe. There was too much pear to fit all the pears and brie. I did roll out the dough as much as I thought would be good without going too thin. Second, omit the water. There is no need. Maybe because my pears were ripe and juicy? And bubble the pears at that step until it is quite dry. There is no room for syrup in the croute. Cool down the pears completely because if you make the mistake I did, the filling will melt the pastry dough if it is too warm. In all the kerfuffle with soggy pastry and too much syrup, I forgot the nutmeg. I used homemade cherry brandy instead of sherry. It’s cooking now so we’ll see how it turned out. The pear filling is delicious (I tried it because I had too much) so we’ll see how it turns out! Thank you

  4. RH says:

    Followed recipe exactly. Found flavor lacking. Tasted borderline boring. Looked great though. Won’t make this again.

  5. Joe says:

    Quick and easy…I added cranraisens for another taste of sweetness

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