What’s crispy on the outside, gooey on the inside, and even more exciting than boxed chocolates from a hot date? Baked Brie topped with honey and toasted hazelnuts and blanketed in flaky puff pastry. It’s shaped like a heart, so Valentine’s Day lovers can relish in its festive appearance, and the anti-Valentine’s crowd can enjoy cutting it open to reveal its oozing interior.
However you feel about February 14, you’ll love the way this baked Brie facilitates happy memories around shareable food — and the way the creamy cheese mingles with the buttery nuts and sweet honey. It involves a bit more work than your standard baked Brie, but the satisfaction is well worth the labor.
HEART-SHAPED HONEY HAZELNUT BAKED BRIE
From Sara Cagle, Brit + Co
- 1 handful hazelnuts
- 1 wheel Brie
- 2 sheets store-bought puff pastry
- all-purpose flour, for dusting
- 2 Tablespoons honey, plus more for serving
- 1 egg, beaten
- 1 Tablespoon cold water
- bread, crackers, and fruit, for serving
- Preheat oven to 350 degrees Fahrenheit. Place hazelnuts on a baking sheet, and toast for 10 minutes. Rub hazelnuts in a dish towel to remove skins. Chop nuts into small pieces, and set aside.
- Slice off small pieces of the Brie until its shape resembles a heart. No need to cut off any more of the rind. Set aside.
- Place one sheet of uncooked puff pastry (thawed, but still cold) on a lightly floured surface. Place the Brie on the center of the pastry. Spread honey and sprinkle hazelnuts over the cheese, reserving some hazelnuts for serving. Cut away excess pastry until about one inch surrounds the cheese. Fold up the edges of the pastry so they cover the sides of the cheese. It helps to rub honey on the sides so the dough sticks.
- Place the other sheet of puff pastry on a lightly floured surface, and cut away excess pastry until it is just larger than the size of the Brie. Place the pastry on top of the Brie, and press together the edges of each sheet of puff pastry so the Brie is completely enclosed. You may need to wet your hands with cold water to seal the dough together. If the dough gets too warm, place it in the fridge until cold to the touch.
- Increase the oven heat to 375 degrees Fahrenheit. Make an egg wash by beating the egg with the cold water until combined. Brush the egg wash over the pastry-wrapped cheese, and place the whole thing on a lightly greased baking sheet. Bake until golden brown, about 25 minutes.
- Remove from the oven and top with remaining hazelnuts and extra honey. Serve immediately with bread, crackers, and fruit.
Want more lovey-dovey recipes? Check out our Valentine’s Day page!
(Photos via Sara Cagle/Brit + Co)