The perfect blend of creamy, crunchy, and sweet comes together in this show-stopping Festive Fried Brie with Sticky Rosemary Walnuts. This elegant appetizer transforms a classic wheel of brie into a golden-crusted delicacy, enhanced with aromatic spiced honey and candied rosemary walnuts. Originally inspired by French cuisine but elevated with contemporary flavors, this dish has become a holiday favorite that promises to impress guests at any gathering.
Ingredients
For the Spiced Honey
- 120 ml (½ cup) honey
- 0.6 ml (⅛ tsp) cinnamon
- 0.6 ml (⅛ tsp) all-spice
- 0.6 ml (⅛ tsp) nutmeg
- 0.6 ml (⅛ tsp) ground ginger
- 0.6 ml (⅛ tsp) cardamom
For the Sticky Sweet and Salty Rosemary Walnuts
- 45 ml (3 tbsp) salted butter
- 60 g (½ cup) raw walnuts
- 15 ml (1 tbsp) fresh rosemary needles
- 60 ml (¼ cup) honey
- 5 ml (1 tsp) sea salt
For the Fried Brie
- 1 small wheel Lactose-Free Brie (approximately 200g/7 oz)
- 45-60 ml (3-4 tbsp) holiday-spiced honey
- 60 ml (¼ cup) all-purpose flour
- 1 large egg, whisked
- 120 ml (½ cup) Panko breadcrumbs
- 120 ml (½ cup) finely crushed salted pretzels
- 2-3 L (2-3 qt) neutral frying oil
- Salt for finishing
Instructions
Prepare the Spiced Honey
- Heat honey in a small saucepan over medium heat until liquid
- Whisk in all spices until fully dissolved
- Transfer to a sealable jar and refrigerate
Make the Sticky Rosemary Walnuts
- Melt butter in a saucepan over medium heat
- Add walnuts and rosemary, fry for 3-4 minutes while stirring
- Incorporate honey and sea salt, continue stirring until caramelized
- Spread mixture on parchment paper and refrigerate
- Once hardened, chop into small pieces
Prepare and Fry the Brie
- Split brie wheel horizontally
- Spread spiced honey between halves and reassemble
- Freeze for 20-30 minutes
- Set up breading station: flour, beaten egg, and combined panko-pretzel mixture
- Coat brie in flour, egg, breadcrumbs, then repeat egg and breadcrumbs
- Return to freezer while heating oil
- Heat oil to 175°C (350°F)
- Fry for 2-3 minutes until golden brown
- Salt immediately after removing from oil
- Garnish with spiced honey and walnut mixture
Timing and Nutritional Information
- Prep Time: 45 minutes
- Cooking Time: 15 minutes
- Total Time: 1 hour
- Servings: 6-8 as an appetizer
Per Serving (based on 8 servings):
- Calories: 420
- Protein: 8g
- Fat: 32g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 18g
Tips and Tricks
- Freeze the brie thoroughly before frying to prevent melting too quickly
- Use a deep-fry thermometer for precise temperature control
- Pat the brie dry before breading to ensure better coating adhesion
- Double-coating creates an extra-crispy exterior
- Let oil return to temperature between batches if making multiple
- Use a spider strainer or slotted spoon for safe frying
Variations and Substitutions
- Replace walnuts with pecans or almonds
- Substitute regular brie for lactose-free version
- Use dried rosemary (¼ teaspoon) instead of fresh
- Try different spice combinations in honey (such as vanilla or lavender)
- Replace pretzels with additional panko or crushed nuts
- Consider air-frying at 200°C (400°F) for 8-10 minutes for a lighter version
Common FAQs
Q: Can I prepare this ahead of time?
A: You can prepare the spiced honey and walnut mixture up to 5 days ahead. The breaded brie can be frozen for up to 24 hours before frying.
Q: Why did my brie leak during frying?
A: This usually happens if the brie isn’t cold enough. Ensure it’s thoroughly frozen before frying.
Q: What’s the best way to serve this dish?
A: Serve immediately while hot, accompanied by crackers, bread, or fruit. The contrast between the warm brie and accompaniments is essential.
Q: Can I reheat leftover fried brie?
A: While best served fresh, you can reheat in a 180°C (350°F) oven for 5-7 minutes until warm.
Storage and Make-Ahead Tips
- Spiced honey keeps refrigerated for up to 2 weeks
- Candied walnuts stay fresh in an airtight container for 1 week
- Breaded (unfried) brie can be frozen for 24 hours
- Once fried, consume immediately for best results
- If needed, store leftovers in refrigerator for up to 2 days
- Reheat leftovers in oven rather than microwave to maintain crispiness
