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A golden puff pastry wrapped baked brie on a wooden board, cut open to show molten cheese and cranberry sauce, with crackers and sliced apples

Baked Brie in Puff Pastry with Cranberry

A wheel of brie topped with cranberry sauce, honey, pecans and rosemary, wrapped in puff pastry and baked until golden and molten.
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Prep Time 15 minutes
Cook Time 25 minutes
chilling and resting 25 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American, French
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 sheet frozen puff pastry thawed in the refrigerator, from a 17.3-ounce package
  • 1 wheel brie cheese 8 ounces (226 g), cold
  • 1/3 cup whole berry cranberry sauce (about 90 g)
  • 2 tablespoons pecans chopped and toasted
  • 1 tablespoon honey plus more for serving
  • 1 teaspoon fresh rosemary finely chopped
  • 1 large egg beaten with 1 tablespoon water
  • flour for rolling
  • crackers, baguette slices and apple slices for serving

Method
 

  1. Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment. Toast the pecans in a dry skillet for 3 to 4 minutes, then cool.
  2. Roll the puff pastry on a lightly floured surface into an 11- to 12-inch square.
  3. Set the brie in the center. Spread with cranberry sauce, drizzle with honey and sprinkle with pecans and rosemary.
  4. Fold the pastry up and over the brie, pleating and pressing to seal. Trim thick overlaps.
  5. Place seam side down on the baking sheet and decorate with pastry scraps if desired. For a pumpkin, tie four pieces of cotton twine around it to form eight sections.
  6. Refrigerate for 15 minutes, then brush all over with egg wash.
  7. Bake for 25 to 30 minutes, until puffed and deep golden.
  8. Rest for 10 to 15 minutes. Remove any twine, add a cinnamon stick stem for the pumpkin version, drizzle with honey and serve warm.

Notes

Make ahead: Wrap up to 24 hours ahead and refrigerate. Add egg wash just before baking.
Food safety: Do not leave at room temperature longer than 2 hours.
Storage: Refrigerate leftovers up to 3 days and reheat at 350°F (175°C).
Nutrition is an estimate per serving, not including crackers or fruit.