Mediterranean Blueberry Pecan Brie Wrapped in Puff Pastry
This Mediterranean-inspired baked brie is one of those recipes that looks impressive but is surprisingly easy to pull off. Creamy brie melts into a layer of juicy blueberries and toasted pecans, all wrapped in flaky puff pastry. The sweet and nutty filling balances beautifully with the buttery cheese, making it perfect for gatherings or a cozy night in. It works as an appetizer, a brunch centerpiece, or even a light dessert. Serve it warm and watch it disappear fast. This is comfort food with a touch of elegance and very little stress.
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Time: About 45 minutes
Servings: 6 to 8
Ingredients
1 wheel of brie cheese, about 8 ounces
1 sheet puff pastry, thawed
1 cup fresh blueberries
1/2 cup pecans, roughly chopped
2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1 egg, beaten (for egg wash)
Optional garnish: fresh thyme or rosemary
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small skillet over medium heat, add olive oil and pecans. Toast for 2 to 3 minutes until fragrant, stirring often. Remove from heat.
Add blueberries, honey, cinnamon, and sea salt to the warm pecans. Gently stir to coat and let the mixture cool slightly.
Lightly flour your work surface and roll out the puff pastry just enough to smooth seams and slightly thin it.
Place the brie wheel in the center of the pastry. If the rind is very thick on top, you may trim it slightly, but this is optional.
Spoon the blueberry pecan mixture evenly over the top of the brie.
Fold the puff pastry up and over the brie, pleating as needed to fully enclose it. Press gently to seal the seams.
Flip the wrapped brie seam-side down onto the prepared baking sheet.
Brush the entire pastry with the beaten egg for a golden finish.
Bake for 25 to 30 minutes, or until the pastry is puffed and deep golden brown.
Let rest for 5 to 10 minutes before serving so the cheese sets slightly.
Tips
Keep puff pastry cold until ready to use for the flakiest texture.
Toasting the pecans first brings out their natural oils and boosts flavor.
Do not overfill the brie or it may leak during baking.
Let the wrapped brie rest before baking if the pastry feels warm.
Place a parchment-lined tray under the baking sheet to catch drips.
Use a sharp knife to trim excess pastry for a neater look.
Resting after baking helps prevent the cheese from running too fast.
Serve with crackers, crostini, or sliced apples for contrast.
Variations
Swap blueberries for figs or dried cranberries for a different sweetness.
Add orange or lemon zest to brighten the filling.
Use walnuts or almonds instead of pecans.
Drizzle with hot honey after baking for a sweet heat contrast.
Add a thin layer of fig jam under the berries for extra richness.
Use phyllo dough instead of puff pastry for a lighter texture.
Add a pinch of cardamom for a Mediterranean spice note.
Top with sesame seeds before baking for subtle crunch.
Q&A
Can I make this ahead of time?
Yes. Assemble it fully, cover, and refrigerate for up to 24 hours before baking.
Can I use frozen blueberries?
Fresh is best, but frozen can work. Thaw and drain well first.
Should I remove the brie rind?
It is edible and helps the brie hold shape, so removal is optional.
How do I store leftovers?
Wrap tightly and refrigerate for up to 2 days. Reheat gently in the oven.
Can I make this sweet or savory?
This version leans sweet, but reducing honey and adding herbs makes it more savory.
Nutrition (Approximate per serving)
Calories: 320
Protein: 9 g
Carbohydrates: 22 g
Fat: 22 g
Fiber: 2 g
Sugar: 9 g