Easy Baked Brie in Puff Pastry With Cranberries Recipe
Baked Brie in Puff Pastry with Cranberries is a simple holiday appetizer! Honey, lightly toasted almonds, sweet and tart cranberry sauce, and flakiest puff pastry make this elegant baked brie recipe. Serve warm with gooey brie and watch it disappear!
CRANBERRY SAUCE– 2 cups 16 ounces of fresh cranberries 2 cup– 1 cup of sugar– 3/4 cup of fresh orange juice– 1/4 teaspoon orange zestBRIE AND PASTRY– 1 sheet puff pastry– Flour – 1/3 rounded cup sliced toasted almond– 1 egg– 1 tablespoon water– honey for drizzling
Rinse cranberries in cool water and remove stems and blemishes in a medium bowl. Drain cranberries in colander.
Mix in cranberries. Stir occasionally as heated to boiling over medium heat. Continue boiling for 5 minutes, stirring occasionally, until cranberries pop. Let simmer 20 minutes. If not all cranberries pop, don't worry. Mix in orange zest.
Defrost puff pastry sheet overnight in the fridge or 30-60 minutes on a clean counter before using (depending on kitchen temperature).
Heat the oven to 400°F.
Use parchment or foil paper to line a baking sheet.
Sprinkle flour on your clean work surface. Sprinkle some flour on your rolling pin.
Roll pastry to 11x11 inches. If it breaks while rolling, use clean fingertips to fix it. After cutting the Brie in half horizontally, place the bottom in the center of the puff pastry with the cut side up.
Wrap the pastry and transfer. Put Brie on a parchment-lined baking sheet and chill for 15-20 minutes.
Pre-heat the oven to 400 degrees while it chills.
Bake brie for 15–25 minutes until puffed and golden brown.
Cool for 5-10 minutes after removing from the oven. No problem if you rush and cut it, the cheese and cranberries will ooze out steaming and melted (I usually do that). For a cleaner result, let it cool and firm.