Cranberry Pecan Brie in Flaky Puff Pastry
This Cranberry Pecan Brie in Flaky Puff Pastry is a delightful treat that combines creamy Brie cheese, tart cranberry sauce, and crunchy pecans in a buttery, flaky pastry, perfect for any gathering.
Ingredients
Main Ingredients
- 1 sheet puff pastry (thawed) buttery, flaky layers
- 8-12 oz round of Brie cheese creamy and luxurious
- ½ cup cranberry sauce store-bought or homemade
- ¼ cup chopped pecans adds crunchy texture
For the Egg Wash
- 1 tablespoon honey optional, for additional sweetness
- 1 each egg for egg wash
- 1 tablespoon water used in the egg wash
Optional Garnishes
- to taste sprigs fresh rosemary for garnish
- additional sauce cranberry sauce for serving
- additional to taste chopped pecans for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to a size large enough to wrap around the Brie without seams.
- Optionally, slice off the top rind of the Brie for a creamier result.
- Place the Brie center on the rolled-out pastry, spread cranberry sauce over the top, and sprinkle with chopped pecans.
- Drizzle honey over the filling if desired.
- Fold the pastry over the Brie and seal the edges securely. Trim excess pastry as desired.
- Whisk together the egg and water to create an egg wash, and brush it over the pastry.
- Chill the wrapped Brie in the fridge for 10-15 minutes if you prefer a firmer pastry.
Baking
- Bake in the preheated oven for 30-40 minutes or until the pastry is golden brown and puffed.
- Allow to cool for 5-10 minutes before serving.
- Garnish with fresh rosemary and serve with extra cranberry sauce and chopped pecans.
Notes
Serve warm alongside crackers, sliced baguette, or fresh fruit for a delightful appetizer. Ensure pastry is chilled to maintain flakiness. Customize toppings according to preference.