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Edible Candle Brie Tower with Rosemary Wick

This Edible Candle Brie Tower with Rosemary Wick is a stunning centerpiece that combines the rich flavors of melted brie with fragrant herbs in a flaky pastry, creating a delightful culinary spectacle.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Party Food
Cuisine: French
Calories: 320
Ingredients Method Notes

Ingredients
  

Pastry and Cheese Preparation
  • 2 sheets all-butter puff pastry, thawed
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • ½ tsp flaky sea salt
  • 12 oz tall wheel ripe brie cheese
Flavor Enhancers
  • 2 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tbsp honey
  • ½ tsp cracked black pepper
Decoration and Touches
  • 1 large rosemary sprig, sturdy and straight This will serve as the wick.
  • 1 small roasted red pepper, cut into a flame shape
  • ¾ cup walnut halves
  • 3 tbsp wildflower honey
  • 2 tbsp unsalted butter
  • 1 tbsp brown sugar
  • 1 tsp fresh thyme leaves
  • ¼ tsp red chili flakes
  • ¼ tsp flaky sea salt
Garnish
  • 1 tbsp warm honey for drizzling
  • Cracked pink peppercorns
  • Flaky sea salt

Method
 

Preparation
  1. Preheat the oven to 400°F and line a baking tray with parchment paper.
  2. Roast the red pepper at 425°F until its skin blackens, then peel and cut it into a flame shape.
  3. Cut the puff pastry into long, slender strips and brush each strip with melted butter, sprinkling with dried thyme, garlic powder, and flaky salt.
Assembly
  1. Nestle the brie in a baking dish, drizzle with olive oil, and adorn with fresh thyme, honey, and cracked black pepper.
  2. Wrap the puff pastry around the brie in a spiraling form and seal the top. Brush with the beaten egg.
Baking
  1. Bake in the oven for 30 minutes until golden brown and crispy.
Walnut Preparation
  1. Toast walnuts in a pan with unsalted butter, honey, brown sugar, thyme, chili flakes, and salt for 4 minutes.
Final Touches
  1. Insert the rosemary sprig into the brie and place the roasted red pepper flame on top.
  2. Serve at the table, pulling the rosemary wick to unleash the molten brie.
  3. Garnish with walnuts, thyme, flower petals, warm honey, pink peppercorns, and a sprinkle of flaky sea salt.

Notes

Best enjoyed fresh, leftovers can be stored in the refrigerator for up to two days. Reheat in the oven to restore texture.