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baked brie

Cranberry Baked Brie

  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 1 Baked Brie 1x


Tart homemade cranberry jam and brie tucked into golden and crispy puff pastry, served with Wellington Crackers


  • 1 Sheet Frozen Puff Pastry
  • 1/4 C Granulated Sugar
  • 1/4 C Water
  • 1 C Fresh Cranberries
  • 8oz Brie Wheel
  • 1 Lg Egg


  • In a small saucepan, add the water and sugar. Heat until slightly bubbling and sugar has dissolved. Add the cranberries and cook for 10 minutes. Mash to desired consistency. Cool completely.
  • Preheat oven to 350.
  • Let the sheet of puff pastry thaw on the countertop for 20-30 minutes.
  • Roll out the puff pastry and place on a parchment lined baking sheet.
  • Slice off the rind from the top of the brie. It’s ok to leave (and eat!) the rind on the rest of the cheese, I just like to slice the top off so the cheese can easily ooze out when sliced.
  • Top with 1/4 C cranberry jam.
  • Fold the puff pastry around the brie, pinching the seams closed.
  • Make an egg wash by whisking one egg with 2 TBSP water. Brush the egg wash all over the puff pastry.
  • Bake at 350 for 20 minutes. Serve immediately with Wellington Crackers.


*If you have extra puff pasty, use mini cookie cutters to cut out cute holiday shapes. You can top the baked brie with them, or serve them alongside for dipping!