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Easy Holiday Baked Brie with Cranberry, Pecans

baked brie with cranberry - featured image
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A warm, gooey baked brie wrapped in puff pastry, topped with tart cranberry sauce and candied pecans. Perfect for holiday gatherings, this appetizer is quick, easy, and absolutely unforgettable.

Ingredients

Scale
  • 1 (8-ounce) wheel of brie cheese
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 cup fresh or frozen cranberries
  • 1/4 cup granulated sugar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1/4 teaspoon vanilla extract
  • 1/2 cup pecan halves
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1/8 teaspoon ground cinnamon
  • Pinch of sea salt
  • Fresh rosemary sprigs (for garnish)
  • Crackers or sliced baguette (for serving)
  • Honey, for drizzling (optional)

Instructions

  1. Make the cranberry sauce: In a small saucepan, combine cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until cranberries pop and mixture thickens (5-7 minutes). Remove from heat and stir in vanilla extract. Let cool completely.
  2. Candy the pecans: In the same saucepan, melt butter over medium heat. Add pecan halves, brown sugar, cinnamon, and salt. Stir constantly for 3-4 minutes until pecans are toasted and sugar caramelizes. Spread on parchment paper to cool.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Prep the brie: Using a sharp knife, slice off the top rind of the brie wheel. Leave bottom and sides intact.
  5. On a lightly floured surface, roll out puff pastry into a 12-inch square. Place brie in the center, cut side up. Spoon about 3 tablespoons cranberry sauce over the top. Top with candied pecans, pressing gently.
  6. Fold pastry up and over the brie, pinching seams to seal. Flip seam-side down and place on prepared baking sheet.
  7. Beat egg with water to make egg wash. Brush entire pastry surface with egg wash. Score decorative lines on top without cutting through pastry.
  8. Bake for 20-25 minutes until pastry is puffed and golden brown. Let rest on baking sheet for 5 minutes.
  9. Transfer to serving board. Garnish with rosemary sprigs and drizzle with honey if desired. Serve immediately with crackers or baguette slices.

Notes

Don’t overstuff the brie with cranberry sauce to avoid soggy pastry. Keep puff pastry cold for best flakiness. Score pastry lightly to allow steam escape. Let baked brie rest 5 minutes before serving to prevent cheese from running. Can be assembled up to 24 hours in advance (without egg wash) and refrigerated.

Nutrition

Keywords: baked brie, holiday appetizer, cranberry, pecans, puff pastry, easy appetizer, Christmas appetizer, Thanksgiving appetizer

Find it online: https://cookluma.com/easy-holiday-baked-brie-with-cranberry-pecans/