Puff Pastry Wrapped Baked Brie with Cranberry Sauce! Is it really the holidays if you don’t have a baked brie in the oven? I think not! I hope you try this recipe!
Friends, we are T-minus 12 days until Thanksgiving. T-minus one week until part of my family arrives to PA. I am overjoyed. This will be the first time anyone from my family is seeing my new house.
We should have a deck by the time everyone arrives and fingers crossed that all the showers are working. That’s another story.
Puff Pastry Wrapped Baked Brie with Cranberry Sauce
We are a family that loves to eat. We love to cook and we love gathering together and just enjoying good food together. My family probably loves savory more than sweet but when the two are together?! It’s magical.
Puff Pastry Wrapped Baked Brie with Cranberry Sauce
I’m sure there are a million recipes for baked brie online. Mine is a little different and I wrap mine differently. I like scoring the top so it’s easier for people to break into it, and in order to do that, the top part has to be the flat side of the puff pastry. I think it also makes the baked brie look prettier. Watch this video, which shows you how I make this.
And anytime there’s puff pastry, brie and cranberries involved, I think that’s always a good thing. Wishing everyone a joyous Thanksgiving and I’ll be back next week with more recipes for the big day!
Puff Pastry Wrapped Baked Brie with Cranberry Sauce
Ingredients
- 1 Brie cheese round see note above
- 1/2 can cranberry sauce mashed; or homemade, or your favorite preserves or jam
- 1/2 cup pecans chopped fine (if you have time, toast your pecans)
- 1 sheet Puff Pastry Sheet thawed; see note above
- 1 large egg beaten and mixed with a splash of water
- fresh rosemary finely chopped
- sea salt flakes
- serve with crackers or toasted bread
Instructions
- Preheat your oven to 400 degrees. Using a sharp knife, carefully remove the top rind from your brie. Removing the top part is completely optional. This part is edible but I find that when it's removed, it's easier to dive into the baked brie and enjoy. Cover the brie with the mashed cranberry sauce (or jam) and sprinkle on the pecans.
- Working on a clean, flat, lightly floured work surface, roll out your puff pastry sheet and fold into thirds (like a letter) and set aside. Alternatively, you can roll the puff pastry around your rolling pin.
- Unfold the puff pastry over the brie to cover the top, and then carefully flip over and seal to close. Place on a lined baking sheet, fold side down. Brush with the egg wash, and using a sharp paring knife, score the top if desired with an X. Sprinkle on the rosemary and sea salt flakes and bake in the oven for about 25 to 30 minutes. If you want the nicely browned top like I have: at the end of the 25 minutes, switch to the broiler setting and broil for only 2 to 3 minutes to get the top of your baked brie nicely browned. Let cool for 10 minutes before serving. Serve and enjoy!
Can this be made early in the day and then baked?
Hi Darcy, it’s best made and baked right away but yes! But don’t put on the egg wash until right before you are baking it. I would wrap well in parchment paper (or something that’s not going to stick to the puff pastry) and refrigerate until ready to bake. You could probably bring it out 30 minutes prior to baking, brush on the egg wash and everything else and then bake. Hope that makes sense! Enjoy!