Go Back

Edible Candle Brie Tower with Rosemary Wick

A stunning and delicious centerpiece featuring a wheel of brie cheese wrapped in flaky puff pastry, garnished with fresh herbs and a playful rosemary wick.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer, Party, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Puff Pastry and Brie
  • 2 sheets sheets all-butter puff pastry, thawed
  • 1 large egg, beaten For brushing the pastry
  • 2 tbsp melted butter For brushing the pastry
  • 12 oz tall wheel ripe brie cheese
Seasonings
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • ½ tsp flaky sea salt
  • 2 tbsp olive oil For drizzling on brie
  • 1 tsp fresh thyme leaves
  • 1 tbsp honey
  • ½ tsp cracked black pepper
Garnishes
  • 1 large rosemary sprig Sturdy and straight, for wick
  • 1 small roasted red pepper Cut into flame shape
  • ¾ cup walnut halves For toasting and serving
  • 3 tbsp wildflower honey For toasting walnuts
  • 2 tbsp unsalted butter For toasting walnuts
  • 1 tbsp brown sugar
  • 1 tsp fresh thyme leaves For toasting walnuts
  • ¼ tsp red chili flakes
  • ¼ tsp flaky sea salt
  • 1 tbsp warm honey For drizzling
  • Fresh thyme sprigs, tiny edible white flower petals, and cracked pink peppercorns For serving

Method
 

Preparation
  1. Preheat the oven to 400°F and line a baking tray.
  2. Roast the small red pepper at 425°F until the skin blackens, then cool, peel, and cut into a flame shape.
  3. Cut the puff pastry into long, slender strips, brush each with melted butter, and sprinkle with dried thyme, garlic powder, and flaky salt.
  4. Nestle the brie in your baking dish, drizzle with olive oil, and adorn it with fresh thyme, honey, and cracked pepper.
  5. Wrap the puff pastry around the brie and seal off the top where the rosemary sprig will be inserted. Brush with beaten egg.
Baking
  1. Bake for 30 minutes until golden and fragrant.
  2. After baking, insert the rosemary sprig and place the roasted red pepper flame on top.
Serving
  1. Serve warm with the toasted walnuts, fresh thyme sprigs, edible flower petals, warm honey for drizzling, and cracked pink peppercorns.

Notes

Allow leftovers to cool completely, wrap tightly in plastic wrap, and store in the refrigerator for up to two days. Reheat in the oven until warm.