Baked Brie Cranberry Pecan

The first time I brought a wrapped wheel of brie to a dinner party, my friend Jen actually gasped when I cut into that golden pastry. The way the cheese just spilled out like molten lava, mixing with those tart cranberries and toasted pecans—absolute magic. Now it's my go-to when I need something that looks impressive but secretly takes almost no effort.

I made this for my sister's holiday open house last year, and honestly, people hovered around the baking sheet like it was the only source of warmth in the room. My brother-in-law, who claims to despise Brie, went back for thirds. There's something about the contrast between that flaky buttery pastry and the gooey cheese that makes people forget their table manners entirely.

Ingredients

• 1 wheel (8 oz / 225 g) Brie cheese: Trust me, do not remove the rind—it keeps that molten cheese contained inside the pastry so you don't end up with a sticky mess on your baking sheet
• 1/3 cup (40 g) dried cranberries: These little jewels of tartness cut right through all that rich creaminess, and I've learned they plump up just enough in the oven without becoming mushy
• 1/3 cup (35 g) pecan halves or pieces: Toast them for about 3 minutes in a dry pan beforehand if you want maximum crunch, though honestly they're pretty perfect straight from the bag too
• 2 tbsp (30 ml) honey or maple syrup: Honey gives a floral sweetness while maple adds a deeper caramel note—both work beautifully with that orange zest
• 1/2 tsp orange zest: Optional but worth it, that tiny bit of citrus brightness makes the whole thing taste much more expensive than it actually is
• 1 sheet puff pastry, thawed: Keep it cold until you're ready to wrap—if it gets too warm and sticky, it becomes frustrating to work with
• 1 egg, beaten: That golden sheen isn't just for looks, it helps the pastry bake up extra crisp and prevents sogginess

Instructions

Preheat your oven:

Set it to 400°F (200°C) and line a baking sheet with parchment paper because you really don't want to deal with cheese baked onto metal later

Position the Brie:

Place that wheel right in the center of your puff pastry sheet, like you're wrapping a precious gift, which honestly you kind of are

Make the magic topping:

In a small bowl, toss together those cranberries, pecans, honey, and orange zest until everything is coated and sticky

Pile it on:

Spoon that mixture evenly over the top of the Brie, pressing gently so it doesn't tumble off when you move things around

Wrap it up:

Fold the pastry up and over the Brie, pleating and pinching like you're making a fancy dumpling, then flip it seam-side down so no one sees your messy handiwork

Give it that golden glow:

Brush the entire surface with beaten egg, and don't be shy about it—the more thorough you are, the more gorgeous and golden it becomes

Bake until gorgeous:

Slide it into the oven for 18–20 minutes, until the pastry is deeply golden and puffed, and you can smell toasted butter filling your kitchen

The hardest part:

Let it rest for 5–10 minutes because cutting into it immediately will result in a cheese explosion, and then serve warm with whatever you have for dipping

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This recipe transformed from a party trick into something my mom requests every time she visits. She stands at the counter with a piece of baguette, waiting for those first five minutes to pass, asking every 30 seconds if it's ready yet. Some recipes are about sustenance, but this one is about that moment everyone gathers around, wine in hand, watching something beautiful come out of the oven.

Make It Yours

Swap out those pecans for walnuts if that's what you have in the pantry, or try sliced almonds for a more delicate crunch. I've made this with fig jam spread under the cranberry mixture, and let me tell you—the combination of warm Brie and fig is something else entirely.

Perfect Pairings

A glass of bubbly cuts through all that richness perfectly, but a crisp white wine like Sauvignon Blanc works just as well. If you're doing a whole spread, add some fresh grapes, maybe a few slices of prosciutto, and suddenly you've turned one appetizer into an entire charcuterie situation.

Timing Is Everything

You can assemble the whole thing up to a day ahead, keep it covered in the fridge, then just brush with egg and bake when guests arrive. The pastry might need an extra minute or two if it's been refrigerated.

• Set out all your dippers about 20 minutes before serving so everything comes to room temperature together
• If you're transporting this, bake it at home and wrap it loosely in foil—it stays surprisingly warm
• Leftovers, if you somehow have them, reheat at 350°F for about 8 minutes to recrisp that pastry

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There's something deeply satisfying about serving something so simple yet so undeniably impressive. Watch people's faces when that first stream of cheese escapes—that's the moment you know you've nailed it.

Recipe Questions & Answers

→ What kind of cheese is used?

A wheel of Brie cheese is used to create a creamy, soft center.

→ Can I substitute the nuts?

Yes, walnuts or almonds work well as alternatives to pecans.

→ How is the topping prepared?

The topping combines dried cranberries, pecans, honey or maple syrup, and optional orange zest for a balanced sweet-tart flavor.

→ What is the best way to serve it?

Serve warm with crackers, sliced baguette, or apple slices to complement the creamy and crunchy textures.

→ Can I add extra flavors?

Adding a spoonful of fig jam beneath the topping enhances the flavor, offering rich sweetness.

→ What oven temperature is recommended?

Bake at 400°F (200°C) for about 18–20 minutes until the pastry is golden and puffed.