Baked Brie With Puff Pastry, Cranberry Sauce & Candied Pecans

1 wedge or round of brie cheese
1 package Pepperidge Farms puff pastry (may only need 1 sheet depending on size of brie)
1 to 2 cups cranberry sauce
1 to 2 cups candied pecans
1 egg
1 tablespoon water

Preheat oven to 375 degrees.

On a lightly floured surface, use a rolling pin to smooth out the seams in the sheet of puff pastry. Transfer the puff pastry to a baking sheet lined with parchment paper. Place the piece of brie cheese (the white rind stays on) on top of the puff pastry. Line the top of the cheese with a generous layer of cranberry sauce followed by a tight layer of candied pecans

Bundle the puff pastry up and around the cheese, trim any excess and press along the seams to seal. Beat the egg and water together in a small bowl. Brush the top with the egg wash, especially around the seams. Bake at 375 degrees for 30 to 40 minutes until golden brown. Let rest for at least 5 minutes before serving. Cut into finger food-sized wedges and serve.

Sarah’s Tips:

  • This dish bakes better if the ingredients are cold when assembling them.
  • Use the excess pastry to create decorative trimmings for the top, or place seam-side down on the baking sheet for a smooth appearance.
  • Brie can be frozen for up to 6 months. While this process will alter its texture slightly, the cheese will still work well in baked dishes.

1 Response

  1. I make the Brie Pastry using my home made Rhubard Jam. The appetizer is always a hit here in Florida. I’m going to try making it using cranberries. I love the idea of the Pantry Party and will give it a try here.
    I miss your column while I’m in Florida but will check to see if I can find you (The Lost Italian) on line.
    Happy Holidays.

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