Ingredients
Scale
- 1 sheet frozen puff pastry (thawed)
- 1 round (8 ounces) Brie cheese
- 1/2 cup whole berry cranberry sauce
- 1/4 cup chopped pecans or walnuts
- 1 egg (beaten with 1 tablespoon water for egg wash)
- 1 tablespoon honey (optional drizzle)
- Fresh rosemary sprigs for garnish
- Crackers or sliced baguette for serving
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the thawed puff pastry sheet just enough to smooth any creases. Ensure the pastry is cool but flexible. If it gets too warm, it will become sticky and difficult to handle, so work quickly or chill it briefly before assembly.
- Place the Brie wheel directly in the center of the puff pastry. If you prefer, you can slice the top rind off the Brie to allow the toppings to meld better with the cheese, but leaving it on helps the cheese maintain its shape. Spread the cranberry sauce generously over the top of the cheese. Sprinkle the chopped pecans over the sauce. Carefully fold the corners of the pastry up and over the cheese, overlapping them to create a neat package. Trim any excess dough if necessary to prevent a thick, doughy bottom.
- Brush the entire surface of the pastry with the egg wash to ensure a beautiful golden-brown finish. Transfer the wrapped Brie to the prepared baking sheet. Bake for 20 to 25 minutes, or until the pastry is puffed and deep golden brown. Remove from the oven and let it rest for at least 5 to 10 minutes before serving. This rest period is crucial; it allows the cheese to set slightly so it doesn’t run everywhere immediately. Transfer to a serving platter, garnish with rosemary, and serve with crackers or baguette slices.
- Cook Time: 40 minutes