Puff Pastry Wrapped Baked Brie with Cranberry Sauce
Regarding the size of your brie round: you can use an 8-ounce or a 16.9 ounce. It really depends on how many people you are serving. Keep in mind: if you have an 8-ounce brie, you don't have to roll out your puff pastry dough that much because your brie will be smaller. Make sure your puff pastry is thawed. I just leave mine in the fridge the day before.
Servings: 8
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!