Description
This delightful Baked Brie recipe pairs creamy Brie cheese with a vibrant cranberry and dried cherry compote, all wrapped in golden puff pastry. Enhanced with orange zest and toasted almonds, it is a perfect warm appetizer for holiday gatherings or special occasions.
Ingredients
Cheese and Pastry
- 12 - 13 ounce wheel of Brie cheese, rind scraped off if preferred (I used Ile de France brand)
- 1 sheet puff pastry, defrosted, rolled out to 11 x 11 inches
- 1 egg
- 1 tablespoon water
Cranberry Compote
- ½ cup cranberry juice
- 3 tablespoons brown sugar (or substitute honey/pure maple syrup)
- 1 cup fresh cranberries
- ½ cup dried tart cherries
- ½ teaspoon grated orange zest
Toppings
- 1/3 rounded cup sliced toasted almonds
- Honey for drizzling
Instructions
- Defrost Puff Pastry: Move one frozen puff pastry dough from the freezer to the fridge 24 hours before making this recipe. Alternatively, remove the pastry from the freezer and place on the counter for about an hour until completely defrosted.
- Prepare Cranberry Juice Mixture: Bring cranberry juice to a simmer in a small sauté pan, then stir in brown sugar or your choice of sweetener until dissolved.
- Cook Fresh Cranberries: Add fresh cranberries and cook over medium heat for 3-4 minutes until most cranberries have cracked open, releasing their juices.
- Add Dried Cherries and Cool: Stir in dried tart cherries and cook for an additional minute, then remove from heat. Mix in grated orange zest and let the compote sit until the fruit is plump and the mixture thickens—ideally chill in the fridge for about an hour or overnight.
- Make Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash, which will be used to seal and glaze the pastry.
- Assemble Brie and Compote: On a well-floured surface, roll puff pastry into an 11-inch square. Place the Brie wheel in the center, top it with two-thirds of the cranberry compote (using mostly the fruit), and sprinkle half of the toasted almonds over the top.
- Wrap the Brie: Fold the corners of the puff pastry toward the center one at a time. Brush all dough edges with the egg wash as glue to hold the pastry together. After sealing, brush the entire outside of the pastry with the egg wash for a glossy finish.
- Chill Before Baking: Transfer the wrapped Brie to a baking dish and chill uncovered in the refrigerator for 20 minutes. Meanwhile, preheat the oven to 400°F (204°C).
- Bake Until Golden: Bake the Brie at 400°F for 18-20 minutes until the puff pastry is golden and puffed. Begin checking around 15 minutes. If the pastry browns too quickly, loosely tent with foil to prevent burning.
- Finish and Serve: Remove from oven, drizzle the top with honey, and sprinkle with the remaining toasted almonds. Let it cool for 5-10 minutes before serving to allow the cheese to set slightly.
Notes
- Rind can be removed from Brie for a milder flavor, but leaving it on adds extra richness.
- The cranberry compote can be made a day ahead to save time and enhance flavors.
- Use puff pastry that is thoroughly defrosted for easier handling and better puffing.
- If desired, substitute brown sugar with honey or maple syrup in the compote for different sweetness notes.
- Watch the baking closely towards the end to avoid over-browning the pastry.
- Serve warm with crackers or sliced baguette for a festive appetizer.
