Print

Easy Baked Brie and Cranberry Puff Pastry Board

easy baked brie and cranberry puff pastry board - featured image
Print Recipe

A stunning holiday appetizer featuring warm, gooey brie wrapped in flaky puff pastry with a tart-sweet cranberry compote, served on a beautiful board with candied pecans, fresh herbs, and crackers. Perfect for Christmas parties, New Year’s Eve, or any festive gathering.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 1 (8-ounce) wheel of brie cheese
  • 1 cup fresh or frozen cranberries
  • ¼ cup maple syrup
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest (optional)
  • 1 large egg, beaten with 1 tablespoon water
  • Pinch of salt
  • ½ cup candied pecans
  • 2 tablespoons honey
  • Fresh rosemary sprigs
  • Fresh or dried cranberries (extra for scattering)
  • Assorted crackers and bread
  • Apple slices or pear slices

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Make the cranberry compote: In a small saucepan, combine 1 cup cranberries, ¼ cup maple syrup, 2 tablespoons orange juice, and 1 teaspoon orange zest (if using). Bring to a simmer over medium heat, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until cranberries have popped and mixture has thickened to a jam-like consistency.
  3. Remove from heat and let it cool slightly. It will continue to thicken as it cools.
  4. Prepare the brie: Unwrap the brie wheel and place it on a cutting board. Optionally, cut off the top rind. Score the top of the brie in a crosshatch pattern, about ¼ inch deep.
  5. Roll out the puff pastry: On a lightly floured surface, gently roll out the thawed puff pastry sheet into a 12-inch square.
  6. Wrap the brie: Place the brie in the center of the pastry square. Spoon about ⅓ cup of the cranberry compote over the top of the brie, spreading it evenly. Fold the corners of the pastry over the brie, pleating as needed, and press to seal. Flip the wrapped brie over so the seam is on the bottom, and place it seam-side down on the prepared baking sheet.
  7. Decorate the top: Using a sharp knife, score a decorative pattern on top of the pastry (e.g., leaf or snowflake design, or diagonal slashes).
  8. Apply the egg wash: Brush the entire pastry surface with the beaten egg wash. Sprinkle a pinch of salt over the top.
  9. Bake for 25-30 minutes, until the pastry is puffed and deep golden brown. If the pastry is browning too quickly, tent it loosely with foil for the last 5-10 minutes.
  10. Let it rest for 5 minutes before serving.
  11. Assemble the board: Transfer the baked brie to a serving board or platter. Scatter candied pecans, fresh cranberries, and rosemary sprigs around it. Arrange crackers, bread slices, and apple or pear slices around the edges. Drizzle remaining cranberry compote over the top of the brie and around the board. Finish with a drizzle of honey.
  12. Serve immediately while warm and gooey.

Notes

Don’t overwork the puff pastry—keep it cold for best flakiness. Let the brie come to room temperature before wrapping, but keep the pastry cold. Score the pastry for a professional look and to allow steam to escape. Watch the edges of the pastry—they brown faster; cover with foil if needed. Let the baked brie rest for 5 minutes before cutting to prevent the cheese from running out. Use a serrated knife to cut through the pastry cleanly.

Nutrition

Keywords: baked brie, cranberry brie, puff pastry appetizer, holiday appetizer, cheese board, easy appetizer, Christmas appetizer, New Year's Eve appetizer

Find it online: https://ovenmila.com/easy-baked-brie-and-cranberry-puff-pastry-board/