Recipes › Cranberry › Cranberry and Brie Baked in Pastry
Cranberry and Brie Baked in Pastry
A whole wheel of creamy Brie is topped with tangy cranberry sauce and wrapped in golden puff pastry, then baked until the cheese is molten and the pastry is shatteringly crisp. This show-stopping appetiser takes 30 minutes, looks impossibly impressive, and disappears within minutes of hitting the table. The cranberry cuts through the richness of the Brie perfectly.
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Ingredients
- Brie wheel (8 oz)
- cup cranberry sauce (homemade or store-bought)
- puff pastry sheet, thawed
- tablespoons pecans, roughly chopped
- sprig fresh rosemary
- egg, beaten (for egg wash)
- tablespoon honey
- crackers or sliced bread, to serve
Contains: cereals gluten, eggs, milk, nuts.
Method
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Lay the puff pastry sheet on a lightly floured surface. Place the Brie in the centre.
- Spoon cranberry sauce on top of the Brie. Scatter chopped pecans and lay the rosemary sprig on top.
- Fold the pastry up and over the Brie, pressing gently to seal. Trim any excess and crimp the edges.
- Place seam-side down on the prepared baking sheet. Brush all over with beaten egg.
- Score the top lightly with a sharp knife for decoration if desired.
- Bake for 20–25 minutes until the pastry is deep golden brown all over.
- Rest for 5 minutes before serving with crackers or sliced bread and a drizzle of honey.
Tips
- Do not skip resting the baked pastry — cutting into it immediately will cause all the molten cheese to pour out.
- Chill the assembled pastry for 15 minutes before baking for cleaner, puffier layers.
Ring the changes
- Use jam, fig preserve, or apricot jam instead of cranberry sauce.
- Add a tablespoon of whole-grain mustard under the cranberry sauce for a more savoury version.
Keeping it
Best eaten immediately while the cheese is still molten. Leftovers can be refrigerated and reheated at 350°F for 10 minutes.
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