Baked Brie en Croute with Cranberries and Almonds
A show-stopping appetizer featuring creamy melted brie wrapped in golden puff pastry and topped with tart dried cranberries, toasted almonds, and apricot preserves. The contrast of warm, oozing cheese against the crispy pastry shell and chewy fruit makes this elegant enough for holiday entertaining or dinner parties. Paula Deen's version prioritizes the crucial resting period before serving, ensuring the brie sets slightly so it doesn't spill across the plate when cut. This adaptation balances sweetness and richness without overwhelming the palate.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 egg beaten with water for egg wash
- ¾ cup apricot preserves
- 2 tablespoon orange juice
- ⅓ cup dried cranberries
- ¼ cup almonds, toasted sliced
- 13 ounce brie cheese, one wheel
- water crackers, for serving
- vegetable oil, for greasing sheet(optional)
Instructions
- 1
Thaw puff pastry for 30 minutes.
- 2
Preheat oven to 400F.
- 3
Beat egg with water to create egg wash; set aside.
- 4
Lightly flour a cutting board and roll pastry into a 14-inch square.
- 5
Cut corners to form a modified circle; reserve trimmings for decoration.
- 6
Spread apricot preserves on pastry, leaving 2-inch margin at edges.
- 7
Soak dried cranberries in orange juice for 5 minutes, then drain excess liquid.
- 8
Arrange soaked cranberries over preserves, then scatter almonds evenly.
- 9
Center brie wheel on top of the filling.
- 10
Brush pastry edges with egg wash.
- 11
Fold edges up and over brie, sealing completely and pinching seams; brush with additional egg wash as needed.
- 12
Grease baking sheet and place wrapped brie seam-side down.
- 13
Cut decorative shapes from reserved pastry scraps and arrange on top; brush entire package with remaining egg wash.
- 14
Bake for 20 minutes until pastry is golden.
- 15
Transfer to serving plate and rest for at least 30 minutes before cutting.
- 16
Serve with water crackers.
Tips
Rest the baked brie for at least 30 minutes before cutting; the cheese will partially set, preventing it from running onto the plate.
Toast almonds yourself if possible for deeper flavor; store-bought pre-toasted vary widely in quality and freshness.
Cut decorative shapes from pastry scraps using small cookie cutters, then brush with egg wash before baking for visual appeal and even browning.
Good to Know
Baked brie can be refrigerated for up to 2 days in an airtight container; reheat gently at 325F for 8-10 minutes until warmed through. Do not freeze baked brie as the pastry will become soggy upon thawing.
Assemble the wrapped brie up to 4 hours before baking. Cover with plastic wrap and refrigerate. Bake when ready; add 2-3 minutes to cooking time if baking from chilled state.
Present on a wooden board or small platter with water crackers and a small cheese knife. Serves 6-8 as an appetizer. Pair with sparkling wine, champagne, or dessert wine to complement the sweet-savory profile.
Common Mistakes
Do not cut into the brie immediately after baking; allow at least 30 minutes resting time to avoid the cheese spilling onto the plate.
Do not oversoak cranberries; 5 minutes in orange juice softens them without dissolving flavor or becoming mushy.
Do not skip the egg wash on decorative pastry pieces; they will brown unevenly and appear pale compared to the main package.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I prepare this ahead of time for a party?
Yes. Assemble the wrapped brie up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake just before serving. If baking from chilled, add 2-3 minutes to the cooking time. The resting period can begin while you finish other preparations.
What if I do not have water crackers on hand?
Substitute with plain unsalted crackers, sliced baguette, or crostini. Avoid heavily flavored options that compete with the brie. Toasted sourdough rounds pair particularly well and add structural support for scooping warm cheese.
How long does leftover baked brie keep in the refrigerator?
Store in an airtight container for up to 2 days. Reheat gently at 325F for 8-10 minutes until warmed through. Do not freeze; the pastry becomes soggy during thawing and the texture deteriorates significantly.