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Cranberry Pecan Brie in Flaky Puff Pastry

Cranberry Pecan Brie in Flaky Puff Pastry golden brown on baking sheet
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Elegant appetizer combining creamy Brie cheese with cranberry sauce and pecans wrapped in golden puff pastry. Perfect for entertaining.

Ingredients

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  • 1 sheet puff pastry, thawed
  • 1 round Brie cheese (8–12 oz)
  • 1/2 cup cranberry sauce (store-bought or homemade)
  • 1/4 cup chopped pecans
  • 1 tablespoon honey (optional)
  • 1 egg (for egg wash)
  • 1 tablespoon water
  • Fresh rosemary sprigs for garnish
  • Extra cranberry sauce for serving
  • Additional chopped pecans for presentation

Instructions

  1. Preheat oven to 375°F (190°C) and line baking sheet with parchment paper.
  2. Roll out thawed puff pastry on lightly floured surface into square large enough to wrap Brie completely.
  3. Optionally remove top rind of Brie with sharp knife for creamier texture.
  4. Place Brie in center of pastry. Spread cranberry sauce evenly over top, sprinkle with pecans and drizzle with honey if using.
  5. Fold pastry edges up and over Brie, pressing gently to seal. Trim excess pastry.
  6. Whisk egg and water together, brush over pastry surface for golden finish.
  7. Refrigerate wrapped Brie for 10-15 minutes before baking.
  8. Bake for 30-40 minutes until pastry is golden brown and puffed.
  9. Cool for 5-10 minutes before serving. Garnish with rosemary and serve with crackers.

Notes

  • Toast pecans lightly for enhanced flavor. Chill before baking for neater finish and to prevent cheese leakage.
  • Can be assembled ahead and frozen unbaked for up to 2 months. Don’t overbake to prevent cheese from leaking out.

Nutrition

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