Brie en croûte with caramelized pears and beer

  • Preparation 10 min
  • Cooking 45 min
  • Servings 4-6
  • Freezing I do not suggest



  • 1 round puff pastry of 250g, thawed
  • 1 brie double cream cheese, 450g
  • 1 egg white
  • 2 tablespoons butter
  • 1 ripe Bartlett pear, cut in half lengthwise and in 3-4 mm slices
  • 3 tablespoons maple syrup
  • 3 tablespoons Éphémère Pear from Unibroue (or other slighty fruity white beer)
  • 1/4 cup pecans, coarsely chopped
  • 1/4 cup dried cranberries



  • Preheat oven at 410°F.
  • Spread puff pastry and place brie cheese in the middle. Fold pastry over. Don’t worry if it is not covering it all on top!
  • Brush pastry sides and top with egg white and place on a cooking tray covered with parchment paper. Cook for 30-35 minutes, until crust is golden. Take out of the oven and let cool down for 5 minutes.
  • When 10 minutes remains for the baking of the cheese, start preparing the pears. Melt butter in a pan over medium heat. Add the pears, 2 tablespoons of maple syrup and 2 tablespoons of beer then stir. Cook for 8 minutes while stirring gently.
  • Add the pecans, cranberries, the rest of the syrup and the beer then stir gently. Cook for 2 minutes and remove from heat.
  • Place the cheese on a plate and pour the mix over the top. Serve immediately and careful not to get burned!!!!