Baked brie is a sumptuous appetizer made with a wheel of creamy brie cheese, often wrapped in flaky puff pastry and topped with delightful ingredients like sugar, nuts, or fruit preserves.

In this version, adapted from Half Baked Harvest’s Pastry Wrapped Cranberry Baked Brie, we make a fresh cranberry compote with notes of all our favorite holiday scents, making it versatile for any festive occasion.

Baked Brie with Cranberry Compote

Yields 8 servings

Click here for printable version

Ingredients:

Cranberry Compote:

• 1/4 teaspoon cinnamon
• 1/2 cup orange juice
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1 pinch sea salt

Brie:

• 1 sheet frozen puff pastry, thawed
• 1 8-12 ounce wheel of brie cheese
• 2/3 cup chopped pecans or walnuts
• 1 egg, beaten
• coarse sugar, for sprinkling

Instructions:

• To make the cranberry compote: in a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil 10-15 minutes or until the cranberries burst and the sauce becomes jammy.
• Then, preheat the oven to 425° F.
• Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove the rind from the top of the brie (leave sides and bottom rind).
• Spread the cranberry sauce over top and then sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.
• Bake for 20-25 minutes or until the pastry is deep golden brown. Serve with crackers or a sliced baguette.

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