Introduction
There’s something irresistibly luxurious about Baked Brie wrapped in Puff Pastry—the combination of warm, gooey cheese, flaky pastry, and flavorful fillings is the perfect way to start any gathering. This version takes things up a notch with the addition of a tangy Cranberry-Pepper Jelly sauce, crunchy candied pecans, and sweet dried cranberries. The interplay of flavors—sweet, spicy, savory, and nutty—makes this dish a surefire hit at any party, holiday gathering, or dinner event.
Whether you’re hosting guests or looking for a special appetizer, this Baked Brie will impress both in presentation and flavor.
Why You’ll Love This Recipe
This baked brie recipe is not only beautiful to serve, but it’s also bursting with flavor. The cranberry-pepper jelly sauce adds a delightful sweet heat that pairs beautifully with the creamy brie, while the candied pecans and cranberries offer a crunchy, nutty contrast. Wrapping it all in golden puff pastry creates an appetizer that looks just as impressive as it tastes.
Ingredients
For the Baked Brie:
- 1 wheel of brie, rind on
- 1 sheet frozen puff pastry, thawed
- 1/4 cup chopped dried cranberries
- 1/3 cup whole pecans
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 egg, beaten with 1 teaspoon water (for egg wash)
For the Cranberry-Pepper Jelly Sauce:
- 3/4 cup fresh cranberries
- 1/4 cup red pepper jelly
- 3 tablespoons sugar
- 2 tablespoons pineapple juice (or water)
Directions
1. Thaw and Prep
First, remove the frozen puff pastry from the freezer and thaw according to the package instructions, which usually takes around 20-30 minutes. Place the wheel of brie in the freezer for about 20 minutes—this will make it easier to slice the brie in half later.
2. Make the Cranberry-Pepper Jelly Sauce
While the brie is chilling, make the cranberry-pepper jelly sauce. In a medium saucepan, combine 3/4 cup fresh cranberries, 1/4 cup red pepper jelly, 3 tablespoons of sugar, and 2 tablespoons of pineapple juice (or water). Bring the mixture to a boil over medium heat, stirring frequently. Once it boils, reduce the heat to medium-low and simmer the sauce until it thickens—this should take about 10-15 minutes. The sauce should be thick enough to coat the back of a spoon. Remove from heat and let it cool to room temperature. You can speed up the cooling process by refrigerating it.
3. Prepare the Pecans
While the sauce is cooling, melt 1 tablespoon of butter with 1 tablespoon of brown sugar in a skillet over medium heat. Add 1/3 cup whole pecans and cook, stirring frequently, for 2-3 minutes until the pecans are toasted and lightly caramelized. Transfer the pecans to a piece of parchment paper to cool. Once cooled, chop them roughly.
4. Assemble the Brie
After 20 minutes, remove the brie from the freezer. Using a sharp knife, carefully slice the brie wheel in half horizontally to create two equal layers. Sprinkle the chopped dried cranberries and chopped pecans over the cut side of the bottom half of the brie.
Next, spread a generous layer of the cooled cranberry-pepper jelly sauce over the cranberries and pecans. Place the other half of the brie on top, cut side down, so that the rind is on the outside.
5. Wrap with Puff Pastry
On a lightly floured surface, roll the thawed puff pastry into an 11×11 inch square. Place the stuffed brie in the center of the puff pastry. Brush the edges of the puff pastry with the egg wash (1 beaten egg mixed with 1 teaspoon of water). Fold the dough over the brie, brushing with egg wash as you go, until the brie is fully encased in the puff pastry. Press the dough edges to ensure a tight seal.
If you have extra dough, you can cut it into decorative shapes to place on top of the wrapped brie for an elegant touch. Brush the entire wrapped brie with the remaining egg wash to give it a golden, shiny finish.
6. Freeze and Bake
Place the wrapped brie in the freezer for 1 hour. This step is essential to prevent the pastry from becoming too soft and the cheese from leaking out during baking.
About 15 minutes before removing the brie from the freezer, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place the chilled, wrapped brie on it.
Bake for 20-25 minutes, or until the puff pastry is golden brown and crisp. You’ll know it’s ready when the pastry has a deep golden hue and the cheese is beginning to ooze slightly.
7. Serve
Remove the baked brie from the oven and let it cool for about 10 minutes before serving. This brief cooling period allows the cheese to firm up slightly while still being perfectly gooey. Serve the baked brie with crackers, sliced baguette, fresh fruit, or even more dried cranberries.
Kitchen Equipment Needed
- Baking sheet lined with parchment paper
- Medium saucepan for the cranberry-pepper jelly
- Skillet for toasting pecans
- Sharp knife for slicing the brie
- Rolling pin for puff pastry
Tips for the Perfect Baked Brie
- Freeze the Brie: Freezing the brie before assembly makes it easier to slice cleanly and helps prevent the cheese from melting too quickly during baking.
- Chill the Pastry: Freezing the wrapped brie for an hour ensures the puff pastry stays firm and bakes up crispy and golden.
- Watch the Baking Time: Keep an eye on the oven to make sure the puff pastry doesn’t overbrown. If it’s browning too quickly, you can cover it loosely with foil for the last few minutes of baking.
Recipe Swaps and Variations
- Nut Substitutions: Instead of pecans, try using walnuts or almonds for a different flavor and texture.
- Fruit Variations: Swap the dried cranberries for dried figs, apricots, or raisins for a fun twist on this recipe.
- Spice Level: For a spicier kick, add a bit more red pepper jelly or sprinkle some crushed red pepper flakes into the cranberry-pepper jelly sauce.
How to Store Leftovers
While this baked brie is best enjoyed fresh, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the brie in a 300°F (150°C) oven for 10-15 minutes until warmed through and the pastry becomes crisp again.
Food and Drink Pairings
This Baked Brie with Puff Pastry, Cranberry-Pepper Jelly, and Pecans pairs wonderfully with a variety of wines, especially sparkling wines, Chardonnay, or a fruity Pinot Noir. For non-alcoholic options, consider serving it with sparkling water, cranberry juice, or apple cider. The rich flavors of the brie also complement a charcuterie board, fresh fruit, or even a simple green salad.
Frequently Asked Questions (FAQ)
Q: Can I make this dish ahead of time?
A: Yes! You can assemble the brie up to one day in advance. Simply wrap it in plastic wrap and store it in the freezer. When ready to bake, remove the plastic wrap and bake straight from the freezer.
Q: Do I need to remove the rind from the brie?
A: No, you do not need to remove the rind. The rind is edible and helps to keep the brie intact as it bakes. It also adds flavor and texture to the dish.
Q: Can I use store-bought pepper jelly?
A: Absolutely! If you’re short on time, store-bought pepper jelly works just as well in this recipe. You can still combine it with the cranberries and pineapple juice for added flavor.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
Call to Action
If you loved this Baked Brie with Puff Pastry, Cranberry-Pepper Jelly, and Pecans recipe, be sure to share it with friends and family! Don’t forget to subscribe to our blog for more delicious appetizers, party favorites, and creative ways to elevate your next meal. Happy cooking!
Print
Baked Brie with Puff Pastry, Cranberry-Pepper Jelly, and Pecans
- Total Time: 1 hour 45 minutes
Description
Delicious baked Brie wrapped in puff pastry with cranberry-pepper jelly and pecans for a perfect festive appetizer or holiday treat.
Ingredients
Instructions
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 8 servings