Brie Cranberry Walnut Galette with Hot Honey Drizzle
Brie Cranberry Walnut Galette with Hot Honey Drizzle is a beautiful rustic appetiser that brings together creamy melted Brie, sweet-tart dried cranberries, crunchy walnuts, fresh thyme, and a golden buttery pastry crust. The combination of rich cheese and lightly sweet fruit creates an irresistible contrast in every bite.
Finished with a generous drizzle of hot honey and a touch of fresh lemon, this galette is easy enough for a relaxed gathering but elegant enough for entertaining. Serve it warm while the Brie is soft and the crust is crisp for the best texture and flavour.
Ingredients
For the Galette Dough:
- 1½ cups all-purpose flour (190 g)
- 1 tbsp granulated sugar (12 g)
- ½ tsp salt (3 g)
- ½ cup cold unsalted butter, cubed (113 g)
- ¼ cup ice water (60 ml)
For the Filling:
- 8 oz Brie cheese, sliced (225 g)
- ½ cup dried cranberries (65 g)
- ½ cup walnuts, roughly chopped (55 g)
- 2 tbsp honey (42 g)
- 1 tsp fresh thyme leaves (2 g)
- ¼ tsp freshly ground black pepper (0.5 g)
- 1 egg, beaten (50 g)
For the Hot Honey Drizzle:
- ¼ cup honey (84 g)
- 1 tbsp hot honey or ½ tsp crushed red pepper flakes (15 ml)
- 1 tsp fresh lemon juice (5 ml)
For Garnish:
- 1 tbsp fresh thyme leaves (2 g)
- 1 tbsp dried cranberries, chopped (10 g)
How to Make It
1. Prepare the Galette Dough
Combine the flour, sugar, and salt in a mixing bowl. Add the cold cubed butter and cut it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some small pieces of butter still visible.
Gradually add the ice water, mixing gently just until the dough comes together. Avoid overmixing, as keeping the butter cold helps create a tender, flaky crust. Shape the dough into a disc, wrap it, and refrigerate for at least 30 minutes.
2. Prepare the Oven and Baking Sheet
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
3. Roll Out the Dough
Place the chilled dough on a lightly floured surface and roll it into a rough 12-inch (30 cm) circle. The shape does not need to be perfectly round; the rustic edges are part of the charm of a galette. Carefully transfer the dough to the prepared baking sheet.
4. Add the Brie Filling
Arrange the Brie slices over the centre of the dough, leaving approximately a 2-inch (5 cm) border around the edges. Sprinkle the dried cranberries, chopped walnuts, and fresh thyme over the Brie. Drizzle with honey and season with freshly ground black pepper.
5. Fold the Galette
Gently fold the edges of the dough over the filling, pleating the pastry as needed to create a rustic border. Leave the centre open so the Brie and toppings remain visible. Brush the exposed pastry with the beaten egg to encourage an evenly golden finish.
6. Bake Until Golden
Bake the galette for 30–35 minutes, or until the crust is deeply golden and the Brie is melted and bubbling. Keep an eye on the pastry during the final few minutes to ensure the edges become crisp without over-browning.
7. Make the Hot Honey Drizzle
While the galette bakes, combine the honey, hot honey or crushed red pepper flakes, and fresh lemon juice in a small bowl. Stir until smooth and well combined. Set aside until the galette is ready.
8. Finish and Serve
Allow the baked galette to cool for 10–15 minutes so the melted Brie can settle slightly. Drizzle generously with the hot honey mixture, then finish with fresh thyme and a few chopped dried cranberries. Slice and serve warm.
Why This Recipe Works
This galette combines contrasting textures and flavours in a simple rustic pastry. The buttery crust becomes crisp and golden around the edges while the Brie melts into a creamy centre. Dried cranberries add a sweet-tart note, while walnuts provide a satisfying crunch.
The hot honey drizzle brings everything together with a sweet, gently spicy finish. Fresh thyme and lemon juice help balance the richness of the cheese and pastry, making each bite feel flavourful without being overly heavy.
Tips for the Best Brie Cranberry Walnut Galette
- Keep the butter cold: Cold butter is important for creating a flaky pastry crust, so work quickly and avoid letting the dough become warm.
- Do not overwork the dough: Mix only until the dough comes together to help keep the finished crust tender.
- Leave a generous border: A 2-inch (5 cm) border gives you enough pastry to fold securely over the filling.
- Use quality Brie: A creamy Brie melts beautifully and pairs especially well with cranberries, walnuts, and honey.
- Watch the walnuts: Roughly chopped walnuts provide more texture and make the topping easier to distribute evenly.
- Let it rest before drizzling: Cooling the galette for 10–15 minutes helps the filling settle while keeping the Brie warm and creamy.
- Add the drizzle just before serving: The hot honey is best added after baking so its fresh, sweet-spicy flavour remains noticeable.
Serving Suggestions
Serve this galette warm as an appetiser, sharing dish, or centrepiece for a relaxed gathering. Cut it into wedges and arrange on a serving board with extra walnuts, cranberries, and fresh thyme for an inviting presentation.
It also pairs beautifully with a simple green salad or other light appetisers. For entertaining, the rustic shape makes it especially easy to serve while the combination of melted Brie, fruit, nuts, and hot honey creates a festive flavour profile.
Frequently Asked Questions
Can I use a different cheese instead of Brie?
Yes. Camembert can be used for a similar creamy texture and flavour. A soft goat cheese can also work, although the final texture and taste will be different.
Can I prepare the galette dough ahead of time?
Yes. The dough can be prepared and refrigerated before rolling. Keeping it chilled until you are ready to assemble the galette helps maintain a flaky pastry texture.
Can I use regular honey instead of hot honey?
Yes. If hot honey is not available, use regular honey with crushed red pepper flakes as directed. Adjust the amount of pepper to suit your preferred level of heat.
Can I use fresh cranberries instead of dried cranberries?
Dried cranberries are recommended because their concentrated sweetness and chewy texture complement the creamy Brie and buttery pastry. Fresh cranberries would create a different flavour and texture.
How should I store leftovers?
Store leftover galette in an airtight container in the refrigerator. Reheat gently in the oven until warmed through to help restore some of the pastry’s crispness.
Can I make the galette less spicy?
Absolutely. Use regular honey without crushed red pepper flakes, or simply reduce the amount of hot honey in the drizzle. The galette will still have plenty of flavour from the Brie, cranberries, walnuts, and thyme.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 8 |
| Prep Time | 45 minutes, including dough chilling |
| Cook Time | 30–35 minutes |
| Total Time | Approximately 1 hour 20 minutes |
| Calories | 425 |
| Protein | 10 g |
| Carbohydrates | 42 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sugar | 19 g |
| Sodium | 430 mg |
Final Thoughts
Brie Cranberry Walnut Galette with Hot Honey Drizzle is the kind of recipe that looks impressive without requiring complicated techniques. The combination of golden pastry, creamy Brie, tart cranberries, crunchy walnuts, and fragrant thyme creates a beautiful balance of flavours and textures.
Serve it warm with the hot honey drizzled over the top for a finishing touch that makes this rustic galette especially memorable. It is a wonderful choice whenever you want a simple homemade appetiser with an elegant presentation.
Print
Brie Cranberry Walnut Galette with Hot Honey Drizzle
- Total Time: 1 hour 20 minutes
Description
A beautiful rustic appetiser featuring creamy melted Brie, sweet-tart dried cranberries, crunchy walnuts, fresh thyme, and a golden buttery pastry crust, finished with a sweet-spicy hot honey and lemon drizzle.
Ingredients
For the Galette Dough:
1½ cups all-purpose flour (190 g)
1 tbsp granulated sugar (12 g)
½ tsp salt (3 g)
½ cup cold unsalted butter, cubed (113 g)
¼ cup ice water (60 ml)
For the Filling:
8 oz Brie cheese, sliced (225 g)
½ cup dried cranberries (65 g)
½ cup walnuts, roughly chopped (55 g)
2 tbsp honey (42 g)
1 tsp fresh thyme leaves (2 g)
¼ tsp freshly ground black pepper (0.5 g)
1 egg, beaten (50 g)
For the Hot Honey Drizzle:
¼ cup honey (84 g)
1 tbsp hot honey or ½ tsp crushed red pepper flakes (15 ml)
1 tsp fresh lemon juice (5 ml)
For Garnish:
1 tbsp fresh thyme leaves (2 g)
1 tbsp dried cranberries, chopped (10 g)
Instructions
1. Combine the flour, sugar, and salt in a mixing bowl. Add the cold cubed butter and cut it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some small pieces of butter still visible.
2. Gradually add the ice water, mixing gently just until the dough comes together. Shape the dough into a disc, wrap it, and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Place the chilled dough on a lightly floured surface and roll it into a rough 12-inch (30 cm) circle. Carefully transfer the dough to the prepared baking sheet.
5. Arrange the Brie slices over the centre of the dough, leaving approximately a 2-inch (5 cm) border around the edges.
6. Sprinkle the dried cranberries, chopped walnuts, and fresh thyme over the Brie. Drizzle with honey and season with freshly ground black pepper.
7. Gently fold the edges of the dough over the filling, pleating the pastry as needed to create a rustic border while leaving the centre open.
8. Brush the exposed pastry with the beaten egg.
9. Bake for 30–35 minutes, or until the crust is deeply golden and the Brie is melted and bubbling.
10. While the galette bakes, combine the honey, hot honey or crushed red pepper flakes, and fresh lemon juice in a small bowl. Stir until smooth and well combined.
11. Allow the baked galette to cool for 10–15 minutes so the melted Brie can settle slightly.
12. Drizzle generously with the hot honey mixture, then finish with fresh thyme and chopped dried cranberries. Slice and serve warm.
Notes
Keep the butter cold when making the dough to help create a flaky pastry crust. Avoid overworking the dough; mix only until it comes together. Leave a generous 2-inch (5 cm) border so the pastry can fold securely over the filling. Use a quality creamy Brie for the best melted texture. Roughly chopped walnuts provide a satisfying texture and distribute easily over the filling. Let the galette rest for 10–15 minutes before adding the hot honey drizzle. Add the hot honey just before serving so its sweet-spicy flavour remains noticeable. Camembert can be substituted for Brie, while soft goat cheese can also be used for a different flavour and texture. Regular honey can be used instead of hot honey with crushed red pepper flakes added to taste. Dried cranberries are recommended because their concentrated sweetness and chewy texture complement the Brie and buttery pastry. Store leftovers in an airtight container in the refrigerator and reheat gently in the oven to help restore some of the pastry’s crispness. For a milder galette, use regular honey without red pepper flakes or reduce the amount of hot honey. Serve warm as an appetiser, sharing dish, or centrepiece with a simple green salad or other light appetisers.
- Prep Time: 45 minutes
- Cook Time: 30–35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
