Baby Brie with Praline

"This is a wonderful Holiday recipe for a gathering of friends. I also change it a bit with just heating whole cranberry sauce and pouring it over a whole brie or camembert cheese."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:




  • With a long sharp knife, cut off and discard the top rind of the cheese.
  • Combine sugar, pecans and butter, mix well.
  • Sprinkle mixture evenly over surface of cheese.
  • Place cheese in an ovenproof container slightly larger than the cheese.
  • Broil 6 inches from source of heat until cheese is soft, slightly melted and topping is bubbly.
  • Serve warm with strawberries or cookies.
  • Variations: Replace brown sugar, pecans and butter with 1/4 cup apricot jam mixed with 2 tsp.
  • brandy.
  • After removing top rind from cheese, prick surface with fork and pour 1 tsp.
  • more brandy over all.
  • Top with apricot mixture and bake in 350 degree oven 10 minutes.
  • Sprinkle with toasted sliced almonds to serve Note: Praline and Apricot Toppings can easily be doubled or tripled to cover a large wheel of Brie or Camembert.

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  1. Awesome appetizer. It is so easy to make that my nine year old can make it himself. He loves to have it for dinner with crackers. When I am out of pecans, I top it with sliced almonds. If you are looking for a super easy appetizer that will be a hit with everyone, this is it. Thanks for the recipe.
  2. This was fabulous! So creamy sweet. I served it with crackers. Much easier then the brie I top with apricot preserves stuffed in puff pastry. I bought a large wheel, slice it in half then sliced the half lengthwise, put it together to form a circle cut side up. As you see in my picture. This is a must for all to make.


<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
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