Baked Brie with Cranberry Sauce
If You Haven’t Tried Baked Brie with Cranberry Sauce Yet, You’re in For Something Special
Alright, so you ever get those panic texts at the last minute, like, “Hey, can you bring something to the get-together?”… and your brain is like, um, toast? That’s literally how I stumbled into making baked brie with cranberry sauce. One Boxing Day, my cousin Charlotte basically dumped a wheel of brie and a half-open jar of cranberry sauce into my hands as I stood at her kitchen door. “Sort this out, will you?” So I did. And somehow, this combo became the MVP of our family snacks-table. Charlotte takes credit now, classic. But honestly, I owe her for this little stroke of luck because it’s now my go-to trick: everyone thinks you worked magic, but it’s absurdly easy. Almost embarrassingly so—let’s keep that our secret, okay?
Why You’re Going to Want to Make This All Season (Or Whenever)
I make this when I forget to plan ahead (which is disturbingly often) or when friends threaten to show up hungry. It just…works. My family goes absolutely bonkers for it, especially my brother, who once ate half a wheel before anyone noticed. I get it though—cutting through that golden pastry, seeing the brie ooze out, then getting a tart cranberry hit, it’s holiday in a bite. Small warning: I used to try making puff pastry from scratch but—between us—it almost ruined my will to live. Now? Store-bought is my life raft. If you’re the homemade type, respect, but life’s too short; do what makes you happy.
Let’s Talk Ingredients (And the Swaps That Have Saved My Bacon)
- 1 round wheel of brie (honestly, any size, but I usually grab a 225g one; my granny always insisted on Président, but the supermarket own-brand totally works)
- 1 sheet frozen puff pastry, thawed (once used crescent roll dough in a pinch; it’s, er, not quite the same, but not bad!)
- 1/2 cup cranberry sauce (whole-berry or jellied, I’m not picky. There’s a good homemade one here if you’re feeling extra)
- 1 egg, beaten (for that shiny top, but sometimes I skip it if I’m lazy. Tastes fine, just less cute)
- Optional: a sprinkle of chopped pecans or walnuts (if you like crunch—sometimes I live dangerously and do both)
- Optional: A drizzle of honey (especially if the sauce is a bit tart, or you just ate something lemony and need a sweet kick)
Okay, Here’s (Sorta) How You Do It
- Preheat your oven to 400°F (about 200°C), or whatever your oven claims is 400—mine is probably lying, but it works. Line a baking tray with parchment or just grease it up; you know your pans.
- Roll out the puff pastry a bit if it’s thick. Plonk the brie in the middle. Slather that cranberry sauce right on the top of the cheese—don’t stress if it gets messy.
- If you like, chuck some nuts or a bit of honey on there. Taste the cranberry first—sometimes I accidentally make it too sweet.
- Wrap the whole thing up like a present: bring the pastry corners up and smoosh them together at the top. Pinch or twist or, honestly, just fold things until it feels sealed. (Here’s where I usually sneak a taste of leftover cranberry straight off the spoon.)
- Brush all over with beaten egg. I sometimes forget this step.
- Bake for about 18-22 minutes, or till golden and you smell toasty cheese. Don’t be alarmed if some goo escapes; it happens—think of it as brie lava.
- Let it settle for at least 5-10 minutes so you don’t burn your tongue off. Or do, but be ready with ice water.
Stuff I’ve Learned (Sometimes the Hard Way)
- Leaving it to cool for a few minutes actually keeps the gooey cheese inside. Too eager = cheese tsunami.
- I’ve wrapped it in double pastry before. Looks fancy, but takes longer and isn’t, you know, twice as good.
- One time I tried adding rosemary. Didn’t love it (tasted like soap, but maybe it was my rosemary?)
- Don’t be shy with the parchment paper; the melted cheese is a slippery fella.
Playing Around: Variations that Kinda Worked (And Didn’t)
- Apricot jam instead of cranberry? Surprisingly lush—reminded me of a cheese plate at a pub in London.
- Chopped apples inside: not so much. Ended up kinda soggy, and nobody fought me for seconds.
- Pecans, walnuts, or even pistachios for crunch—fun and a bit posh.
- Once sprinkled some fresh thyme instead of honey; not bad, but I missed the sweet bite.
- I also saw someone on Bon Appétit use spicy pepper jelly. Someday I’ll have the nerve. Maybe.
If You Don’t Have Fancy Gear…
You don’t actually need anything more than a baking sheet, a butter knife, and some parchment. I’ve used plain old foil more than once—yes, it sticks a bit, but it peels away with some encouragement. If all else fails, slap it on a pizza stone or roasting tray. Oh, and I once used a pizza cutter to slice it, which was honestly the best move ever. Messy, though.
Storing Leftovers—If That Ever Even Happens
Technically, you can wrap the leftovers tightly and keep them in the fridge for up to two days. Actually, I find it tastes even better the next day—cold brie, if that’s your thing, is seriously underrated. But in my house? It’s usually gone by breakfast. Once, I caught my husband eating it straight out of the fridge at midnight, still half asleep. Can’t blame him.
How I Like to Serve It (But Honestly, Just Wing It)
Tradition here is a big stack of crackers and apple slices—they just work. My friend Lara swears by warm baguette slices, and if you wanna be extra, have both. Sometimes we eat it off the same plate while standing around gossiping. The only real rule? Serve it warmish, not piping hot. Oh, and at Christmas, it’s always the first snack to disappear.
Things I’ve Learned The Odd (And Hard) Way
- I tried rushing the cooling step once—total meltdown. Cheese on everything. Just wait a few minutes, trust me. It’s worth it.
- Don’t overstuff the cranberry sauce, or it’ll leak like mad. Been there, cleaned that.
- Let puff pastry thaw properly or you’ll wind up with a sad, ripped mess. (Guilty.)
Hear Me Out: Actual FAQs From Friends and Random Aunties
- Can I make it ahead? Sort of! You can wrap it up and keep it in the fridge for a day, but bake right before serving—texture’s way better that way.
- Is it possible to use camembert? Oh, 100%. Slightly funkier and I like it. Maybe skip the honey if yours is very ripe.
- Do I have to use puff pastry? No, I guess not—but nothing else gets that lovely crunch. Crescent dough works, like I said, but not my fave.
- How do you stop it from oozing everywhere? You can’t. Well, maybe you could, but I never do. Part of the charm, I reckon.
- What if I’m dairy free? Okay, I’ve never tried it—but apparently there’s vegan brie out there. Not my lane, but if you try, let me know!
- Can I freeze it? Unbaked? Yeah, totally—I did once by accident and it worked. Bake straight from frozen but add a few minutes. Baked leftovers aren’t as nice re-frozen though; learned that the hard way (weird texture, not recommended!)
So, there you have it—my not-so-secret, slightly haphazard, always-loved baked brie with cranberry sauce. If you try it and invent a variation that outshines mine, do let me know (but don’t tell Charlotte—she’s got enough bragging rights).
Ingredients
- 1 (8 oz) wheel of Brie cheese
- 1/2 cup cranberry sauce (homemade or store-bought)
- 1 sheet puff pastry, thawed
- 1 tablespoon chopped fresh rosemary
- 1/4 cup chopped pecans (optional)
- 1 egg, beaten
- 1 tablespoon honey
- Crackers or sliced baguette, for serving
Instructions
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1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Place the Brie wheel in the center of the puff pastry sheet on the prepared baking sheet.
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3Spread cranberry sauce evenly over the top of the Brie. Sprinkle chopped pecans and rosemary over the cranberry sauce.
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4Fold the puff pastry over the Brie, trimming excess pastry if needed, and pinch edges to seal. Brush the pastry with the beaten egg.
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5Bake for 18-20 minutes, or until the pastry is golden brown and puffed. Let cool for 5 minutes.
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6Drizzle honey over the top and serve with crackers or sliced baguette.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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