There’s something truly special about placing a warm, golden, shareable dish in the centre of the table during a get-together. This Pistachio Honey Baked Brie Wreath has become my signature offering for just about any occasion, from festive Christmas parties to relaxed weekend gatherings with friends. The moment it comes out of the oven, gloriously puffed and drizzled with glistening honey, it commands attention. It’s a showstopper that looks far more complicated to make than it actually is, delivering that wonderful combination of flaky pastry, gooey warm cheese, and the sweet, nutty crunch of pistachios.

What we’re creating here is more than just a baked brie; it’s an experience. The design, with its twisted pastry forming a beautiful wreath, invites everyone to tear off a piece and dive right in. The flavours are a wonderful balance of savoury and sweet: the rich, creamy earthiness of the Brie cheese, the salty crunch of the pistachios, the subtle sweetness of the honey, and a hint of fragrant rosemary to tie it all together. My kids absolutely devour this every time I make it, clamouring to be the first to dip a cracker into the molten centre. It’s a warm, communal dish that brings everyone together.

This recipe is ideal when you want to present something impressive without spending hours in the kitchen. It’s a straightforward process that uses ready-made puff pastry to save time, yet the result is a sophisticated holiday appetizer that always gets compliments. Whether you’re a seasoned cook or just starting your culinary adventures, you’ll find this pistachio honey brie is a reliable and delightful addition to your repertoire.

Recipe Overview

This Pistachio Honey Baked Brie Wreath transforms a simple wheel of brie into a stunning centerpiece. We wrap the cheese in strips of puff pastry, twist them to form a festive wreath shape, and bake until the pastry is golden and the cheese is gloriously melty. The final touch is a generous drizzle of honey, a scattering of crunchy pistachios, and fresh rosemary. I’ve tested this with different nuts, and while pecans are lovely, the vibrant green and distinct flavour of pistachios truly makes it special.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Servings: 8-10 people
• Difficulty: Easy

Why You’ll Love This Pistachio Honey Baked Brie Wreath

• Sublime Flavour and Texture: You get the buttery flakiness of the puff pastry, the incredibly creamy and molten Brie, the satisfying crunch of toasted pistachios, and the sweet, floral notes from the honey. It’s a truly harmonious mix of textures and tastes.
• Ready in Under 40 Minutes: From start to finish, this impressive warm cheese appetizer comes together in about 35-40 minutes, making it a brilliant choice for last-minute entertaining.
• A Flexible Recipe: Don’t have pistachios? Chopped walnuts or pecans work beautifully. You can also add a layer of fig jam or cranberry sauce on top of the brie before wrapping it for an extra layer of flavour.
• Great for Festive Occasions: Its wreath-like appearance makes it a natural fit for Christmas or New Year’s Eve spreads. It also works wonderfully for birthdays, dinner parties, or any time you need a standout appetizer.
• Family Tested and Approved: This is one of those recipes that disappears within minutes at our house. Even my fussiest eater can’t resist tearing off a piece of the warm, cheesy pastry. It’s a guaranteed winner.

Pistachio Honey Baked Brie Wreath

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this recipe, using a good quality all-butter puff pastry makes a world of difference to the final flavour and texture. I always reach for a ready-rolled sheet like the ones from Jus-Rol, as it saves time and guarantees a consistent thickness. And make sure your pistachios are shelled and unsalted, as we’ll be controlling the seasoning ourselves.

• 1 x 320g sheet of ready-rolled all-butter puff pastry
• 1 x 250g round of Brie or Camembert cheese
• 1 large egg, beaten (for the egg wash)
• 75g shelled, unsalted pistachios, roughly chopped
• 2-3 tbsp clear honey (runny honey)
• 1 tsp fresh rosemary leaves, finely chopped
• 1/4 tsp sea salt flakes
• A pinch of freshly ground black pepper
• Plain flour, for dusting

Marcus’s Tip: Take your cheese out of the fridge about 20-30 minutes before you start. A slightly less chilled Brie is easier to work with and bakes more evenly, ensuring a perfectly molten centre without overcooking the pastry.

How to Make Pistachio Honey Baked Brie Wreath

The process of creating the wreath shape is quite fun and forgiving. Don’t worry about making it look absolutely perfect before it goes in the oven; the pastry will puff up beautifully and hide any minor imperfections. Just focus on getting a good seal on the twists.

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment. Lightly dust your work surface with plain flour.
2. Prepare the Pastry: Unroll your sheet of puff pastry onto the floured surface. Place the round of Brie in the centre of the pastry. Using a sharp knife, carefully cut the pastry around the cheese, leaving about a 2.5cm (1-inch) border. Set the Brie and the circular piece of pastry aside.
3. Cut the Strips: With the remaining larger piece of pastry, cut it into strips approximately 2cm (¾-inch) wide. I find a pizza cutter works brilliantly for this, giving you clean, straight lines. You should get about 16-20 strips.
4. Create the Wreath: Take two pastry strips and twist them together from top to bottom. Lay the twisted strip around the circular pastry base. Repeat with the remaining strips, overlapping them slightly to form a continuous wreath shape. What works best for me is gently pressing the ends of each new twist onto the last one to connect them securely.
5. Position the Brie: Place the round of Brie back in the centre of the wreath. If you like, you can score the top of the Brie in a criss-cross pattern. This helps it bake evenly and looks lovely.
6. Egg Wash and Season: Brush the entire pastry wreath with the beaten egg. This is the key to getting that deep, golden-brown colour. Sprinkle the wreath with about half of the chopped pistachios, the chopped rosemary, sea salt flakes, and black pepper.
7. Bake Until Golden: Transfer the baking tray to the preheated oven and bake for 20-25 minutes, or until the pastry is deeply golden, puffed up, and crisp. You should see the cheese starting to ooze slightly.
8. Garnish and Serve: Carefully remove the baked brie wreath from the oven. Let it cool for just a couple of minutes on the tray – this allows the cheese to set just enough so it doesn’t spill everywhere immediately. Drizzle generously with honey and scatter over the remaining chopped pistachios. Serve warm.

Tips From My Kitchen

• Temperature Control: Keep your puff pastry as cold as possible until you’re ready to use it. Warm pastry becomes sticky and difficult to handle. If your kitchen is warm, you can even pop the prepared wreath in the fridge for 10 minutes before baking to ensure it puffs up perfectly.
• The Secret Step: I learned that scoring the top of the Brie is more than just decorative. It helps the steam release as the cheese melts, which prevents the pastry underneath from becoming soggy. It’s a small detail that makes a big difference to the final texture.
• Make-Ahead: You can assemble the entire wreath up to the point of baking (step 6, before the egg wash). Cover it loosely with cling film and refrigerate for up to 4 hours. When ready, simply brush with egg wash, sprinkle with toppings, and bake as directed, adding a couple of extra minutes to the cooking time.
• Storage: This dish is definitely at its best when served fresh and warm from the oven. If you do have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. Reheat in an oven at 180°C for 5-7 minutes to crisp up the pastry again.

Equipment You’ll Need

• Large baking tray
• Baking parchment
• Sharp knife or pizza cutter
• Pastry brush
• Small bowl (for the egg wash)

Delicious Variations to Try

Once you’ve mastered the basic technique, this baked brie wreath is wonderfully adaptable. Here are a few variations we love:

• Fruity & Sweet: Spread a thin layer of fig jam, apricot preserve, or cranberry sauce over the Brie before placing it in the centre of the wreath. This adds a lovely sweet and tangy element that complements the rich cheese.
• Savoury & Herby: Mix some caramelised onions or sun-dried tomato pesto with the chopped rosemary and sprinkle it over the pastry before baking. You could also swap the pistachios for toasted pine nuts.
• A Touch of Spice: For a little warmth, add a pinch of chilli flakes to the honey before drizzling it over the finished wreath. A spicy honey drizzle offers a fantastic contrast to the creamy cheese. After all, a little heat can make a dish like my Beef Birria Tacos Recipe so memorable.

What to Serve With Pistachio Honey Baked Brie Wreath

This warm cheese appetizer is the star, so the accompaniments should be simple. The goal is to provide delicious vessels for scooping up all that molten cheese and flaky pastry.

• Crackers and Bread: A selection of sturdy crackers, water biscuits, or slices of toasted baguette are essential. Their plain, crunchy nature is the ideal base for the rich toppings.
• Fresh Fruit: Sliced apples (like a crisp Granny Smith) or fresh figs provide a fresh, slightly acidic contrast that cuts through the richness of the cheese. A bunch of grapes also works beautifully on the board.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a light-bodied red like a Pinot Noir are excellent choices. Their acidity balances the creaminess of the Brie. For a non-alcoholic option, a sparkling apple cider is a great match.

Frequently Asked Questions

Pistachio Honey Baked Brie Wreath

A stunning appetizer featuring a whole baked Brie wrapped in a golden, twisted puff pastry wreath, garnished with crunchy pistachios, fresh rosemary, and a sweet honey drizzle.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: French

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 x 320g sheet of ready-rolled all-butter puff pastry
• 1 x 250g round of Brie or Camembert cheese
• 1 large egg beaten (for the egg wash)
• 75 g shelled unsalted pistachios, roughly chopped
• 2-3 tbsp clear honey runny honey
• 1 tsp fresh rosemary leaves finely chopped
• 1/4 tsp sea salt flakes
• A pinch of freshly ground black pepper
• Plain flour for dusting

Method

 

1. Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment. Lightly dust your work surface with plain flour.
2. Prepare the Pastry: Unroll your sheet of puff pastry onto the floured surface. Place the round of Brie in the centre of the pastry. Using a sharp knife, carefully cut the pastry around the cheese, leaving about a 2.5cm (1-inch) border. Set the Brie and the circular piece of pastry aside.
3. Cut the Strips: With the remaining larger piece of pastry, cut it into strips approximately 2cm (¾-inch) wide. I find a pizza cutter works brilliantly for this, giving you clean, straight lines. You should get about 16-20 strips.
4. Create the Wreath: Take two pastry strips and twist them together from top to bottom. Lay the twisted strip around the circular pastry base. Repeat with the remaining strips, overlapping them slightly to form a continuous wreath shape. What works best for me is gently pressing the ends of each new twist onto the last one to connect them securely.
5. Position the Brie: Place the round of Brie back in the centre of the wreath. If you like, you can score the top of the Brie in a criss-cross pattern. This helps it bake evenly and looks lovely.
6. Egg Wash and Season: Brush the entire pastry wreath with the beaten egg. This is the key to getting that deep, golden-brown colour. Sprinkle the wreath with about half of the chopped pistachios, the chopped rosemary, sea salt flakes, and black pepper.
7. Bake Until Golden: Transfer the baking tray to the preheated oven and bake for 20-25 minutes, or until the pastry is deeply golden, puffed up, and crisp. You should see the cheese starting to ooze slightly.
8. Garnish and Serve: Carefully remove the baked brie wreath from the oven. Let it cool for just a couple of minutes on the tray – this allows the cheese to set just enough so it doesn't spill everywhere immediately. Drizzle generously with honey and scatter over the remaining chopped pistachios. Serve warm.

Notes

Best served warm with crackers, sliced apples, or crusty bread for dipping into the gooey cheese.

I really hope you give this Pistachio Honey Baked Brie Wreath a try for your next gathering. It’s one of those recipes that brings me a lot of joy to make and even more to share, much like our family-favourite Giant Skillet Cookie. There’s nothing better than watching friends and family gather around, tearing off pieces, and enjoying something you’ve made. If you do make it, please drop a comment below and let me know how it went – I’d love to hear from you!

Happy cooking,
Marcus