Can I use other cheeses instead of Brie in this recipe?

Brie is ideal because of its creamy melt and mild flavor, but you can experiment with Camembert or even a mild goat cheese. Just avoid very hard cheeses or ones that don’t melt well.

How do I prevent the puff pastry from getting soggy?

Make sure to create vents in the puff pastry to allow steam to escape, and bake at the right temperature on the middle rack so the bottom gets plenty of heat. The egg wash also helps seal the pastry and keep it crisp.

Can I prepare this recipe ahead of time?

Yes! You can assemble the wrapped Brie and refrigerate it for a few hours before baking. For longer storage, freeze the assembled pastry-wrapped Brie. Just bake straight from frozen, adding 5-10 minutes to the bake time.

Baked Brie with Cranberries and Nuts

Description

This Baked Brie in Puff Pastry recipe features a creamy wheel of brie cheese wrapped in flaky puff pastry, filled with a tangy fruit jam, fresh herbs, crunchy nuts, and a drizzle of honey, baked to golden perfection. Perfect as an elegant appetizer for gatherings or cozy nights in.

Ingredients

Scale

Main Ingredients

1 sheet puff pastry, defrosted if frozen
8 ounces brie cheese wheel
All-purpose flour, for dusting
¼ cup cranberry sauce, fig jam, or strawberry jam
½ teaspoon chopped rosemary
½ teaspoon chopped thyme
¼ cup walnuts or pecans, roughly chopped
1 tablespoon honey

Egg Wash

1 large egg
1 tablespoon water

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Instructions

Preheat the Oven: Set the oven rack to the middle position and preheat oven to 400ºF (190ºC). Line a baking sheet with parchment paper and set aside.
Defrost the Pastry: Remove puff pastry from packaging and defrost on a sheet tray at room temperature until cool and pliable, about 40 minutes. Cover with plastic wrap and refrigerate if not using immediately.
Prepare the Eggwash: In a small bowl, whisk together the egg and water until smooth and set aside.
Roll the Pastry: Lightly flour a clean surface and place the defrosted puff pastry on it. If sticky, dust lightly with flour. Roll gently into an 11-inch square, taking care not to press too hard or the layers may stick together.
Add the Filling: Place the brie in the center of the pastry. Spread the cranberry sauce evenly over the brie. Sprinkle chopped rosemary and thyme on top, followed by the chopped walnuts. Drizzle with honey.
Wrap the Brie: Bring one corner of the puff pastry up and over the filling, brushing the edges with egg wash to help it stick. Continue wrapping the brie with pleats, pressing down the sides to remove air pockets and brushing edges with egg wash to seal. Gently press the edges and top to secure completely.
Create Vents: Brush the entire wrapped brie with egg wash. Use a sharp knife to make shallow cuts about ½ inch apart and 1 inch long across the top and sides to create vents so steam can escape during baking.
Bake: Place the wrapped brie onto the parchment-lined baking sheet. Bake in the preheated oven until the puff pastry is golden brown and crisp, about 35 minutes.
Let it Cool: Remove the baked brie from the oven and allow it to rest on the baking sheet for 5 to 10 minutes before serving. Serve warm with crackers, baguettes, crostini, or fresh fruit.

Notes

Use chilled puff pastry to make it easier to work with and maintain flakiness.
Choose your favorite fruit jam or preserve to customize the flavor.
Fresh herbs add aroma and freshness; dried herbs can be substituted but use less quantity.
Wrap the pastry tightly to avoid leaking cheese during baking.
Letting the baked brie cool slightly helps the cheese firm up for easier slicing.
Serve immediately for the best texture and flavor.

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 5 g
Sodium: 180 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 40 mg