Description

A quick and easy baked Brie appetizer wrapped in flaky puff pastry with tart cranberry sauce, perfect for any occasion and sure to impress guests.

Ingredients

Scale

1 round Brie cheese (8 oz / 225 g), preferably whole wheel with rind
1 package puff pastry sheets (usually 2 sheets), thawed
½ cup cranberry sauce (120 ml), homemade or store-bought
1 large egg, beaten (for egg wash)
1 tablespoon brown sugar
1 teaspoon fresh thyme, chopped (optional)
¼ cup walnuts or pecans, chopped (optional)
Flour for dusting work surface

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly flour your work surface and roll out one sheet of thawed puff pastry into a rough 12-inch square.
In a small bowl, combine cranberry sauce, brown sugar, chopped nuts (if using), and thyme.
Place Brie in the center of the puff pastry. Spoon the cranberry mixture evenly over the top of the cheese.
Fold the corners of puff pastry up over the Brie, pleating as needed to seal completely. Trim excess pastry if necessary. Flip the wrapped Brie so the seam is on the bottom.
Brush the entire pastry surface with beaten egg wash.
Lightly score the top of the pastry with a sharp knife to create a decorative pattern and allow steam to escape.
Bake for 20-25 minutes until pastry is puffed and golden brown.
Let the baked Brie rest for 5-10 minutes before serving.

Notes

Keep puff pastry chilled until last minute to ensure flakiness. Use egg wash for a golden, glossy finish. If pastry browns too quickly, tent with foil halfway through baking. Let Brie rest before serving to avoid runny cheese. For dairy-free or gluten-free options, substitute Brie and puff pastry accordingly.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1/8 of the baked Bri
Calories: 250
Fat: 18
Carbohydrates: 12
Protein: 6

Keywords: baked brie, cranberry sauce, puff pastry, appetizer, holiday appetizer, easy appetizer, party food