Baked Brie Cranberry Pecan (Printable Version)

Golden pastry-wrapped Brie topped with cranberries and pecans for a festive, flavorful appetizer.

# Ingredient List:

01 - 1 wheel (8 oz) Brie cheese

02 - 1/3 cup dried cranberries

03 - 1/3 cup pecan halves or pieces

04 - 2 tbsp honey or maple syrup

05 - 1/2 tsp orange zest (optional)

06 - 1 sheet puff pastry, thawed

07 - 1 egg, beaten

08 - Crackers, sliced baguette, or apple slices

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Place the Brie wheel in the center of the puff pastry sheet.

03 - In a small bowl, combine dried cranberries, pecans, honey, and orange zest if using.

04 - Spoon the cranberry-pecan mixture evenly over the top of the Brie.

05 - Fold the pastry up and over the Brie, pinching edges to seal. Flip seam-side down on the baking sheet.

06 - Brush the pastry with the beaten egg for a golden finish.

07 - Bake for 18-20 minutes, until the pastry is golden brown and puffed.

08 - Let rest for 5-10 minutes before serving. Serve warm with crackers, baguette, or apple slices.

01 -

That moment when the knife breaks through the crust and everyone leans in closer
You get to look fancy while basically assembling three ingredients
The combination of warm creamy cheese and bright cranberries hits every craving at once

02 -

The pastry needs to be fully thawed but still cold when you start working with it, or you'll end up with a frustratingly sticky situation and uneven baking
Letting it rest before cutting is absolutely crucial—I learned this the hard way when I served it too soon and ended up with more cheese on the platter than inside the pastry

03 -

If your puff pastry sheet seems too small to fully wrap the Brie, roll it out slightly with a rolling pin until you have enough overhang
Want extra flair? Brush the pastry with honey instead of egg wash for the last 2 minutes of baking for a caramelized, sticky finish