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.
Keyword brie, cranberry, maple
Prep Time 15minutes
Cook Time 20minutes
1sheet of puff pastry
1/2cupfinely chopped pecans
3tbsppure maple syrup
1egg 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).