Skip to Content

Bourbon Baked Brie

  • Save Recipe
  • Prep 10 min
  • Total 8 hr 40 min
  • Ingredients 7
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This cheesy dough-wrapped appetizer tastes great with sliced apples or pears.
By Stephanie Wise
Updated Oct 16, 2018
  • Save
  • Shop
  • Share
  • Keep Screen On


Bourbon-Pecan Mixture

  • 1/2 cup chopped pecans
  • 3 tablespoons packed dark brown sugar
  • 2 tablespoons bourbon whiskey

Baked Brie


  • 1
    In small bowl, beat Bourbon-Pecan Mixture ingredients with whisk. Cover and refrigerate at least 8 hours but no longer than 2 days.
  • 2
    Heat oven to 350°F. On ungreased or silicone baking mat-lined cookie sheet, unroll crescent dough, and separate widthwise into 2 squares. Firmly press perforations to create 2 seamless squares.
  • 3
    Cut Brie in half lengthwise to create 2 equal-size rounds. Place 1 Brie half rind-side down on top of center of 1 dough square; cut out corners of dough square with cookie or canapé cutter (or just cut off corners diagonally). Set cutouts aside.
  • 4
    Spoon bourbon-pecan mixture evenly on top of Brie, then top with remaining Brie round, rind-side up. Place remaining dough square on top, and press dough evenly around Brie. Fold and roll bottom edges of dough over top edges; press to seal. Beat egg with 1 teaspoon bourbon whiskey, and brush evenly over dough.
  • 5
    Bake 20 to 25 minutes or until dough is golden brown and baked through. Cool 10 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Serve with apple or pear slices, crackers or your favorite chutney.
  • tip 2
    Don’t cut the rind off the Brie before baking; it’s not necessary. It will soften while baking.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved