A delicious holiday appetizer is this baked brie with cranberries. Serve for Thanksgiving, Christmas or New Years or for any gathering.
Baked in a puff pastry crust for a perfect presentation.
Why make this appetizer
The time between Thanksgiving and New Years is party season. There are so many celebrations and holiday parties. This baked brie with cranberries is perfect for a casual get-together or something a bit fancier.
The best part about this baked brie, besides tasting fabulous, it looks amazing! Your guests will be so impressed with the beauty, the taste, and your culinary skills! It will be our little secret that it's easy to make!
This baked brie is a round of brie topped with whole berry cranberry sauce. The brie and cranberries are wrapped in puff pastry and baked.
Key ingredients
- Puff pastry - homemade puff pastry or store bought
- Brie - an 8 ounce round
- Cranberry sauce
Step by step directions
- If using frozen puff pastry dough, allow dough to thaw.
- Unwrap the brie. There's no need to cut off the outer layer on the brie. It is totally edible.
- Roll out puff pastry dough and trim corners.
- Place brie in center of puff pastry.
- Add cranberry sauce. Drain any excess liquid from sauce.
- Wrap puff pastry around brie, folding sides in. Where dough overlaps, use a bit of egg wash to help hold dough together.
- Add decorative cut out puff pastry to the top. I used a small leaf cookie cutter and cut our several leaves with the scraps from the corners that I cut off. Brush the bottom of leaves to stick to pastry.
- Use egg wash to brush pastry.
- Bake in a preheated 400°F oven for 20-25 minutes
Recipe tips
- Drain any excess liquid from the cranberry sauce
- Use an egg wash to help hold the puff pastry together
- Bake brie on parchment paper
- Serve baked brie while still warm
Recipe Faqs
You can assemble the brie with cranberries and puff pastry the same day you will use. Cover and refrigerate. When ready to bake, place on a baking sheet lined with parchment paper. Add egg wash to puff pastry. Bake as directed.
Yes, the rind on brie is edible and adds additional flavor to the bire. If you don't care for the rind, you can carefully cut off the rind before using.
Serving suggestions
I like to serve the warm brie on a plate with a knife and allow guests to serve themselves. Serve with crackers, crispy melba toast, toasted french bread, and thinly sliced apples.
More delicious holiday appetizers
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my appetizer recipes!
Baked Brie with Cranberries
Ingredients
- 1 sheet puff pastry (thawed)
- 1 8 oz brie
- ⅓ cup whole cranberry sauce (excess juice drained off)
Egg Wash
- 1 whole egg
- 1 Tablespoon water
Instructions
- Roll puff pastry out, thinning out just slightly.1 sheet puff pastry
- Cut off corners so corners are rounded.
- Place brie in center of pastry. Add cranberry sauce on top of brie.1 8 oz brie, ⅓ cup whole cranberry sauce
- Fold pastry up around brie.
- Mix egg and water together in a small bowl.1 whole egg, 1 Tablespoon water
- Using a pastry brush, brush entire outside surface of brie with egg mixture.
- Add decorative pieces of pastry, if desired.
- Bake on a baking sheet lined with parchment paper in a 400 degrees for 20-25 minutes.
Notes
- Drain any excess liquid from the cranberry sauce
- Use an egg wash to help hold the puff pastry together
- Bake brie on parchment paper
- Serve baked brie while still warm
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally published in November of 2015. The recipe and pictures have been updated.
Alexandra @ It's Not Complicated Recipes says
This really is the perfect festive appetiser, Kathy! I love it! 🙂