Baked Brie in Puff Pastry with Cranberry and Pecans
Why this recipe works
- Crisp outside, molten centre: Puff pastry encloses the Brie so the cheese softens into a runny centre while the exterior bakes golden and flaky.
- Sweetness with acidity: Cranberry sauce cuts through the richness of the cheese, while honey adds a rounded sweetness without making the dish heavy.
- Built for sharing: A whole wheel of Brie makes an easy pull-apart appetiser that can be served warm at the centre of the table.
Get the most out of this recipe
Timing notes
- Serve while warm: This is best served shortly after baking, once the pastry is crisp and the Brie is still soft enough to spoon or spread.
- Rest before topping: A short rest helps the cheese thicken slightly, so it stays molten without flooding out as soon as it is cut.
Ingredient notes
- Choose good puff pastry: All-butter puff pastry gives the best flavour and a more delicate, crisp finish.
- Use a whole Brie wheel: A whole wheel holds its shape better than wedges and is easier to seal neatly inside the pastry.
- Check the Brie if needed: If serving pregnant people, young children, older adults or anyone immunocompromised, choose Brie made with pasteurised milk.
Make-ahead tips
- Wrap ahead: The Brie can be wrapped in pastry ahead of baking and kept chilled until needed; brush with egg just before it goes into the oven.
- Add toppings at the end: Keep the cranberry sauce, honey and toasted pecans separate until serving so the pastry stays crisp.
- Reheat gently: Reheat leftovers on a baking tray at 180°C (355°F) until the pastry crisps again and the centre softens.
Serving ideas
- For dipping and spreading: Serve with crisp crackers, sliced baguette, toasted sourdough or apple wedges.
- Drinks that work well: Sparkling wine, dry cider or a bright non-alcoholic spritz help balance the richness of the cheese.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Spread the pecans on a baking tray and toast for 5 to 7 minutes until fragrant, then cool slightly.
- Line the tray with parchment paper. Unroll the puff pastry and set the brie in the centre.
- Fold the pastry up and over the brie to fully enclose it, trimming any excess and pressing the seams to seal. Turn seam-side down on the lined tray.
- Beat the egg in a bowl, then brush it all over the pastry. Bake for 18 to 22 minutes until deeply golden and puffed.
- Let the baked brie rest for 5 minutes so the cheese thickens slightly. Spoon the cranberry sauce over the top, drizzle with honey, and finish with the toasted pecans.
Recipe notes
Tips
- Keep the puff pastry cold until you are ready to wrap the brie; warm pastry is harder to seal and bakes up less crisp.
- Seal any gaps firmly so the brie stays molten inside rather than leaking out during baking.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, choose a brie made with pasteurised milk.
Substitutions
- Replace Cranberry sauce with orange marmalade for a more citrusy topping.
- Replace Honey with maple syrup for a deeper, caramel-like sweetness.
- Replace Pecan nuts with walnuts for a similar crunch and flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat on a baking tray at 180°C (355°F) for 10 to 15 minutes until the centre is molten and the pastry is crisp again.
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Recipe overview
- Servings: 4 servings
- Yield: baked brie parcel
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Milk Pecans
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