Baked Brie, Honey and Walnut Pita Recipe

How to make Baked Brie, Honey and Walnut Pita


  1. Cut the chilled brie in half, horizontally, so you have 2 large discs. Cut into 1cm cubes.
  2. Place the 2 pieces of pastry side by side on a work surface. Dot evently with the cheese, leaving a ½ centimetre margin of clear space down the 2 sides. Sprinkle with the the chopped walnuts. Sprinkle over your chopped herbs. Drizzle with honey and grind some black pepper on top.
  3. Starting from one end, roll each piece into a cylinder to create a long sauasage shape. Pinch the edges. Place on a tray and refrigerate for 30 minutes to firm up, slightly.
  4. Preheat oven to 180°C (160°C fan-forced). Place a large square of baking paper onto a flat baking sheet.
  5. Remove pastry cylinders from fridge. Cut each cylinder into 4 even pieces. Repeat with the other cylinder so you’ll have 8 lengths.
  6. Pick up one by the end and gently twist it to create a spiral effect. Place it into a loose coil, starting in the middle. Repeat with the remaining 7 strips – simply squeezing them together a little where their ends meet. You don’t need to be too tidy here. Ensure not to coil your pastry cylinders to tightly, as the pastry needs to puff.
  7. Place any bits of loose cheese and walnuts in and around the coil. Brush with beaten egg yolk and sprinkle with sesame seeds and a little more black pepper.
  8. Bake for 25-30 minutes or until golden brown. Rest for 5 minutes then gently transfer to a plate or board for serving.
  9. Sprinkle with the remaining chopped walnuts and a drizzle of honey.

Tip: If you find your cooked pita pastry isn’t crunchy enough on the bottom, let cool slightly on a wire baking rack. Use chilled brie, to slice easier.
Optional: This pita can be assembled a day ahead and baked just before serving. You can also experiment with fillings.