Description
This Baked Brie in Puff Pastry recipe offers a deliciously warm and gooey cheese wheel wrapped in flaky puff pastry, enhanced with sweet cranberry sauce, fresh herbs, crunchy nuts, and a drizzle of honey. Perfect for entertaining or as a sophisticated appetizer, it combines creamy brie with flavorful accompaniments baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 sheet puff pastry, 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 aside.
- Defrost the Pastry: Remove the frozen puff pastry from its packaging and let it thaw on a sheet tray at room temperature until it is cool and pliable, about 40 minutes. If not using immediately, cover with plastic wrap and refrigerate.
- Prepare the Eggwash: In a small bowl, whisk together the egg and water until smooth and set aside for brushing the pastry.
- Roll the Pastry: Lightly flour a work surface and place the defrosted puff pastry on it. If sticky, dust lightly with flour. Use a rolling pin to press it into an 11-inch square, taking care not to press too hard to preserve the flaky layers.
- Add the Filling: Position the brie wheel in the center of the pastry. Spread the cranberry sauce evenly on top of the brie, then sprinkle with chopped rosemary, thyme, and walnuts. Drizzle honey over the top for sweetness.
- Wrap the Brie: Fold one corner of the pastry up and over the brie, brushing the folded edge with egg wash to seal. Continue wrapping the brie with the pastry, pleating as needed, pressing to remove air pockets, and brushing edges for adhesion. Press edges and top gently to secure the package.
- 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 on the top surface to vent steam during baking.
- Bake: Place the wrapped brie on the prepared baking sheet. Bake in the preheated oven until the puff pastry is golden brown and crisp, about 35 minutes.
- Let it Cool: Remove from oven and let sit on the baking sheet for 5 to 10 minutes. Serve warm with crackers, baguettes, crostini, or fresh fruit for dipping.
Notes
- Defrost puff pastry slowly at room temperature to preserve its layers and improve puffiness.
- Use mild-flavored jam like fig or strawberry if cranberry sauce is unavailable.
- Chop nuts roughly to add texture but avoid overpowering the cheese.
- Brush eggwash gently to avoid tearing the pastry surface.
- Serve immediately after cooling slightly to enjoy the creamy melted brie.
- Leftovers can be refrigerated and gently reheated in a low oven for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg
