PERFECT PAIRINGS | Strawberry Baked Brie with Toasted Pecans


It's February, which means 2 things: Valentine's day is upon us and it's Strawberry season here in Florida! There is nothing quite as sweet as biting into a big, juicy Plant City berry in season. This month we decided to highlight our Strawberry Creamed Honey here on the blog and we teamed up with our talented friend Channi who, using our honey, created this beautiful (and delicious!) baked brie. It's sweet enough for your sweetie, easy to put together, and impressive enough for any occasion. 

Strawberry Baked Brie with Toasted Pecans


-1 Wheel of Brie, 8-10 ounces

-3 Tablespoons of Strawberry Creamed Honey, Plus Some to Drizzle on Top

a Heaping 1/4 Cup of chopped pecans 

-8-10 Sliced Strawberries

-1 Sheet of Puff Pastry

-1 Egg

-1 Tablespoon of Water


Make sure you allow time for your puff pastry to thaw before you want to bake your brie.

Preheat oven to 400 degrees. Toast your pecans in a pan on the stove for a couple minutes, stirring frequently until they are fragrant. Set aside to cool. Slice Strawberries. Sprinkle the counter lightly with flour and unroll your pastry sheet. Set the round of Brie in the middle of the pastry and top with a 1/4 cup pecans, 3T of honey, and 4 or so of the sliced strawberries. Save the rest of the pecans and strawberries to garnish the top of the Baked Brie when finished. Gather the edges of the pastry and close around it around the brie. Make an egg wash by whisking the egg and water together. Brush it on the entire pastry. Place brie on a lined baking sheet or a greased round baking tin. Bake for 25-30 minutes, until the pastry is golden brown. Let it rest for 10 minutes before serving. Top with remaining pecans, strawberries, and a drizzle of honey! Delish! Great with crackers!

Leave a comment

All comments are moderated before being published