Recipe | Pastry Wrapped Cranberry Baked Brie

There’s something about warm, melty brie and tart cranberries that feels like the holidays. This pull-apart bread is the kind of dish that disappears the second it hits the table — flaky, gooey, and just a little bit sweet. Perfect for Friendsgiving, Thanksgiving, or any cozy get-together.

INGREDIENTS:

Cranberry Sauce

• 2 cups fresh cranberries

• 1/2 cup orange juice

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

• 1/4 teaspoon cinnamon

• 1 pinch sea salt

Brie

• 1 sheet frozen puff pastry, thawed

• 1 8-12 ounce wheel of brie cheese

• 2/3 cup toasted pecans, roughly chopped

• 1 egg, beaten

• coarse sugar, for sprinkling

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Instructions:

1. To make the cranberry sauce: in a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil 10-15 minutes or until the cranberries burst and the sauce becomes jammy.

2. Preheat the oven to 425° F.

3. Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the cranberry sauce over top and then sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.

4. Bake for 20-25 minutes or until the pastry is deep golden brown. 

5. EAT and enjoy with your favorite bread or crackers…or just with a spoon.

Recipe Courtesy of Half Baked Harvest | View Full Recipe Here