Ingredients:

  • 1 sheet (approx. 280g) all-butter puff pastry, thawed
  • 1 wheel (225g) Brie cheese (rind optional)
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup (60 ml) good quality honey
  • 3-4 fresh thyme sprigs
  • 1/4 cup (30g) roughly chopped walnuts or pecans

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Gently warm the honey and thyme sprigs in a small saucepan over low heat for 5 minutes to infuse. Do not boil. Remove from heat and set aside to steep.
  3. Lightly flour a work surface. Unroll the puff pastry sheet and trim it into a square large enough to fully envelop the Brie wheel.
  4. Place the Brie wheel in the center of the pastry sheet. Brush the exposed pastry edges lightly with the beaten egg wash.
  5. Fold the pastry corners over the top of the brie, gently pinching the seams together to seal completely. Trim any major excess pastry. Flip the wrapped brie seam-side down onto the prepared baking sheet.
  6. Brush the entire surface of the pastry parcel generously with the remaining egg wash. Score the top lightly in a decorative pattern, ensuring you do not cut through to the cheese.
  7. Bake for 20–25 minutes, or until the pastry is deeply golden brown and puffed.
  8. Remove from the oven and let rest on the tray for 5 minutes. Remove the thyme sprigs from the infused honey and drizzle generously over the top of the warm baked brie.
  9. Immediately sprinkle with the chopped nuts. Serve warm with crusty bread or crackers.