Cranberry Baked Brie
This Cranberry Baked Brie is made with flaky puff pastry wrapped around creamy brie, topped with fresh cranberry sauce and chopped pecans. It makes a festive and show-stopping appetizer or side dish the holidays.
Ingredients
Cranberry Sauce (Feel free to use your favorite cranberry sauce recipe or store-bought instead - you will need about 1/3 - 1/2 cup)
- 1 1/4 cups fresh cranberries
- 3 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/8 tsp cinnamon
- tiny pinch sea salt
- water , only as needed to thin out the sauce
Brie
- 1 sheet frozen gluten-free puff pastry , thawed. May sub with regular if not gluten-free. Jus-Rol Gluten-Free Puff Pastry is gluten-free and vegan while Genius and Scharr are both gluten-free and dairy-free but not vegan. Not all brands are vegan, so it's always a good idea to check the label if you want a vegan variety. A few vegan puff pastry doughs are Pepperidge and Wewalka.
- 1 8-12 ounce wheel of brie cheese For a vegan / dairy-free option, we like this Macadamia Nut Brie and Cashew and Miso Brie.
- ⅓ cup pecans roughly chopped - can sub with walnuts
- 1 1/2 tablespoons vegan butter , melted - for the egg wash. Can sub with plant milk, coconut oil or 1 egg.
- coarse sugar for sprinkling
- 2 tsp pistachios , roughly chopped
- Fresh rosemary for garnish
Instructions
-
Cranberry sauce (skip this step if using your own pre-made or store-bought cranberry sauce) In a medium pot, add the cranberries, maple syrup and bring to a boil over medium heat. Boil for 10-15 minutes or until the cranberries burst and the sauce becomes jammy. Add water, only as much as needed to thin out the sauce if necessary. Stir in the vanilla, cinnamon and salt. Remove from heat and set aside.
-
Preheat the oven to 400° F.
-
Line a baking sheet with parchment paper. Roll out the puff pastry and lay on the baking sheet. Place the brie in the center of the pastry. Remove a little bit of the rind from the top of the brie.
-
Spread a layer of cranberry sauce over the top of the brie. Fold the corners of the pastry over the brie. Brush the pastry with the beaten egg and sprinkle lightly with some sugar.
-
Bake for 22-26 minutes or until the pastry is deep golden brown, rotating the pan halfway through.
-
Sprinkle with some chopped pistachios and garnish with a bit of fresh rosemary
-
Serve with your favorite crackers, toasted crusty bread or a spoon.
Recipe Notes
Storage & Reheating: Refrigerate leftover brie and berries in separate airtight containers for up to 3 days. Reheat brie in the microwave or oven for 1-2 minutes, until melty, before adding berries and enjoying.