Baked Brie with Cranberry Sauce
The perfect holiday appetizer! Flaky, buttery pastry, melty, creamy cheese, and fresh tart cranberries - this simple baked brie tastes even better than it looks!
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Ingredients
Cranberry Sauce
- 1 12 oz bag fresh cranberries
- 3/4 cup orange juice
- 1/4 cup water
- 2/3 cup brown sugar
- 1/3 cup sugar
- 2 tsp orange peel, optional
Baked Brie
- 1 puff pastry sheet
- 1 cup homemade cranberry sauce
- 1 8 oz wheel of brie
- 1 egg
- 1 tbsp water
Instructions
Cranberry Sauce
- Rinse cranberries and pick out any that are soft or mushy.
- In a medium saucepan, combine cranberries, orange juice, water, brown sugar, and white sugar. Cook over medium heat, stirring occasionally, until cranberries have mostly burst and sauce has thickened, about 30 minutes.
- Stir in orange peel, if using. Sauce will continue to thicken as it cools.
Baked Brie
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Unroll puff pastry onto the parchment line sheet.
- Add cranberry sauce to the center of the dough.
- Place brie on top of cranberries and gather up dough to cover the brie wheel. Trim extra.
- Place with the seam side down on the baking sheet and bake at 375 degrees for 15-20 minutes until the pastry is lightly browned.
- Serve with crackers or fruit.
Notes
Store leftover cranberry sauce in the refrigerator for up to two weeks or in the freezer for up to three months.
Store extra in the refrigerator and reheat in a 350 degree oven for about 7-10 minutes until brie is melty.
