Baked Brie in Puff Pastry with Cranberry Orange Sauce
A show-stopping appetizer featuring creamy Brie cheese wrapped in buttery puff pastry and topped with homemade cranberry orange sauce and toasted almonds. The combination of rich, melted cheese, tart-sweet cranberries, and flaky pastry creates an irresistible contrast of textures and flavors. Perfect for holiday entertaining, dinner parties, or any special occasion where you want to impress guests. This elegant dish requires minimal prep but delivers maximum impact, making it ideal for hosts who want something sophisticated without spending hours in the kitchen.
Ingredients
- 1 cup fresh cranberries
- 6 tablespoons brown sugar, packed
- 1 tablespoon orange juice
- ½ teaspoon orange peel, grated
- 1 tablespoon butter or margarine
- ⅓ cup almonds, sliced
- 1 sheet frozen puff pastry, from 17.3-oz package, thawed
- 1 round Brie cheese, 14 to 15 oz
- 1 egg, beaten
- assorted crackers or sliced fresh fruit(optional)
Instructions
- 1
Mix cranberries, brown sugar and orange juice in saucepan
- 2
Heat to boiling stirring frequently then reduce heat
- 3
Simmer uncovered 15 to 20 minutes stirring frequently until mixture thickens and cranberries are tender
- 4
Stir in orange peel and remove from heat
- 5
Melt butter in skillet over medium heat
- 6
Cook almonds in butter stirring frequently until golden brown then remove from heat
- 7
Heat oven to 400°F and spray cookie sheet with cooking spray
- 8
Roll pastry into 16x9-inch rectangle on lightly floured surface
- 9
Cut out one 8 1/2-inch circle and one 7-inch circle from pastry
- 10
Place cheese round on center of large circle
- 11
Spoon cranberry sauce and almonds over cheese
- 12
Bring pastry up and press around side of cheese
- 13
Brush top edge of pastry with beaten egg
- 14
Place 7-inch circle on top pressing around edge to seal
- 15
Brush top and side of pastry with egg
- 16
Cut decorations from remaining pastry and arrange on top then brush with egg
- 17
Place on cookie sheet
- 18
Bake 20 to 25 minutes or until golden brown
- 19
Cool on cookie sheet on wire rack 1 hour before serving
Tips
Let the Brie come to room temperature before wrapping to ensure even melting and easier pastry handling.
Make the cranberry sauce up to 2 days ahead and store refrigerated - it actually improves in flavor overnight.
Score shallow cuts in the pastry top to prevent bursting while allowing steam to escape during baking.
Good to Know
Refrigerate assembled but unbaked for up to 24 hours, or baked and cooled for 3 days covered.
Assemble completely up to 1 day ahead, cover and refrigerate, then bake when ready to serve.
Serve warm or at room temperature with crackers, sliced apples, or crusty bread within 2 hours of baking.
Common Mistakes
Use room temperature Brie to avoid cold spots that won't melt properly.
Don't overfill with cranberry sauce or it will leak through the pastry seams.
Cool completely before cutting to prevent the cheese from oozing out messily.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen cranberries instead of fresh?
Yes, use frozen cranberries directly without thawing. They may take an extra 2-3 minutes to cook down and will release slightly more liquid initially.
What if my puff pastry tears while wrapping?
Patch small tears with pastry scraps and brush with egg wash to seal. For large tears, start over with a fresh sheet for best results.
How long does baked Brie in pastry keep?
Best eaten within 2 hours at room temperature for food safety. Refrigerate leftovers up to 3 days and reheat gently in 300°F oven for 10 minutes.