This Maple Cranberry Baked Brie is so delicious, it will be a perfect appetizer for any party and holiday dinner. Soft, smooth Brie cheese pairs very well with sweet maple syrup, pecan, and dried cranberries. It’s all wrapped in flaky, buttery puff pastry and baked until the cheese is melted.
The first time that I tried Brie was at my boss’s party and it was love at first site. I loooove (wonder if there is enough “o’s” to show the love) cheese and Brie became one of my favorites that night. It’s great in any shape and form but here is the question…
To rind or not to rind! Meaning, rind on or off?
It really is a personal preference and mostly depends on the quality of the cheese. On a nice Brie, the rind can be quite good and a nice flavor addition. Although, if you the cheese is not the best quality, the rind will be awful! So when making this baked brie appetizer, know your cheese. If you have a favorite brand, you will know if you want to keep the rind of take it off.
If you are planning on taking off the rind, refrigerate the cheese and make sure it’s nice and cold before you are cutting. It will be much easier to take off the rind off of cold cheese. Otherwise, wrap the Brie right with the rind.
HOW TO MAKE BAKED BRIE
Leaves on my baked Brie is purely for decoration but they make such a festive presentation. You can use a second sheet of pastry to cut out the leaves and the rest of the sheet to make stuffed mushroom bites.
Mix chopped pecans, cranberries, and maple syrup in a bowl and set it aside. Whisk the egg in a small bowl and set aside. Make sure that the puff pastry is thawed before using. Unfold pastry sheet and roll it out slightly to make it even.
Spread some of the cranberry mixture in the middle of puff pastry, same size and the Brie log. Place the Brie log in the middle of the pastry sheet, over the cranberry topping. Spread the remaining topping over the cheese.
Bring all the edges together and fold it over the cheese, pressing them together where they meet. If using the leaves, cut out the leaves, brush bottoms of the leaves and place them over the pastry fold. (If not using the leaves, simply flip the wrapped cheese over into the folded side and place on the parchment paper, on the baking sheet.)
Place the Brie on the parchment paper, on a baking sheet. Brush outside of the pastry with egg and bake at 375° for about 20 minutes (until the pastry is golden brown).
CAN I MAKE BAKED BRIE AHEAD OF TIME
Yes! You can partially prep the Brie to be baked when needed. Prepare everything according to the recipe right up to the step of coating with egg and baking. Instead of baking, cover the pastry wrapped Brie in plastic wrap so it’s air-tight. Place it in the fridge until ready to bake. Don’t make it more than a day ahead.
When ready to bake, take off the plastic wrap and place wrapped brie on parchment paper. Brush outside of the pastry with egg and bake at 375° for 20-23 minutes, until pastry is golden brown.
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Cranberry Maple Baked Brie
- 1 sheet of puff pastry
- 8 oz Brie log
- 1/2 cup finely chopped pecans
- 1/2 cup dried cranberries
- 3 tbsp pure maple syrup
- 1 egg for eggwash
- NOTE: Leaves are purely decorative and are optional. You can use a second sheet of pastry to cut out the leaves and the rest of the sheet to make stuffed mushroom bites or another tasty treat.
- Preheat the oven to 375°.
- Mix pecans, cranberries, and maple syrup and set aside.
- Lay out the sheet of puff pastry. Place half of nut/cranberry mixture in the center and spread it in a circle the same size as the Brie.
- Place the Brie over the mixture and cover it with the rest of the nut/cranberry mixture.
- Bring the edges of the pastry up, a little piece at a time, overlapping. Bring the edges together at the top and press together to seal.
- Cut the leaves out of separate piece of pastry and add them to the top. (If not using the leaves, simply flip the wrapped cheese over into the folded side and place on the parchment paper, on the baking sheet.)
- Place the Brie on the parchment paper, on a baking sheet.
- Whisk the egg and brush the outside of the pastry all over the top and sides.
- Bake for about 20 minutes (until the pastry is golden brown).
Originally published on Will Cook For Smiles on November 8, 2013. Updated October 22, 2019.