Description
This Baked Brie in Puff Pastry is a delightful appetizer featuring creamy brie cheese wrapped in flaky puff pastry, topped with sweet cranberry sauce, aromatic herbs, crunchy walnuts, and a drizzle of honey. Perfect for parties and gatherings, it’s easy to make and sure to impress your guests with its beautiful presentation and delicious flavors.
Ingredients
Scale
Main Ingredients
- 1 puff pastry sheet, defrosted if frozen
- 8 ounces brie, 1 cheese wheel
- all-purpose flour, for dusting
- ¼ cup cranberry sauce, fig jam, or strawberry jam
- ½ teaspoon chopped rosemary
- ½ teaspoon chopped thyme
- 1 large egg
- 1 tablespoon water
- ¼ cup walnuts or pecans, roughly chopped
- 1 tablespoon honey
Instructions
- Preheat the Oven: Set the oven rack to the middle position and heat the oven to 400ºF (190ºC). Line a baking sheet with parchment paper and set it aside.
- Defrost the Pastry: Remove the frozen puff pastry from its packaging and place it on a sheet tray at room temperature until 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 thoroughly and set aside for brushing the pastry.
- Roll the Pastry: Lightly dust a clean surface with all-purpose flour and place the defrosted puff pastry on it. If sticky, dust lightly with flour. Roll the pastry gently with a rolling pin into an 11-inch square, being careful not to press too hard to keep the layers separate.
- Add the Filling: Place the wheel of brie in the center of the puff pastry. Spread the cranberry sauce evenly over the brie. Sprinkle the chopped rosemary and thyme on top, then scatter the roughly chopped walnuts. Drizzle honey over the entire filling for sweetness.
- Wrap the Brie: Fold one corner of the pastry over the brie and brush the edge with egg wash. Continue folding the pastry edges over the cheese, pleating as you go to completely enclose the brie. Press gently to remove any air pockets and brush the pastry edges with egg wash to seal.
- Create Vents: Brush the entire surface and sides of the wrapped brie with egg wash. Using a sharp knife, make shallow scores on the pastry surface, spaced about ½ inch apart and 1 inch long, to allow steam to escape during baking.
- Bake: Transfer the wrapped brie to the prepared baking sheet and bake in the preheated oven for 35 minutes or until the pastry is golden brown and crisp.
- Let it Cool: Remove from the oven and let the baked brie rest on the baking sheet for 5 to 10 minutes before serving. Serve warm with crackers, baguette slices, crostini, or fresh fruit.
Notes
- Allow the brie to come to room temperature before wrapping for even melting.
- If you prefer, substitute the cranberry sauce with fig jam or strawberry jam for different flavor profiles.
- You can use walnuts or pecans depending on your preference or what you have on hand.
- Make sure not to over-roll the puff pastry to maintain its flaky layers.
- This appetizer pairs well with a light white wine or sparkling beverage.
- Leftovers can be refrigerated and gently reheated in a low oven to keep the pastry crisp.
