Nothing says holiday party like a golden wheel of brie with puff pastry cranberries bubbling away in your oven. This showstopping appetizer looks like you spent hours in the kitchen, but I’m letting you in on a secret – it takes just minutes to prep. The buttery puff pastry wraps around creamy brie cheese while sweet-tart cranberries add that festive pop of color everyone loves. I’ve made this brie with puff pastry cranberries dozens of times for gatherings, and it disappears faster than any other appetizer on the table.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Ingredients
For the Brie Package
| Ingredient | Amount |
|---|---|
| Brie cheese wheel (room temperature) | 8 oz |
| Puff pastry sheet (thawed) | 1 sheet |
| Fresh cranberries | 1/2 cup |
| Brown sugar | 3 tablespoons |
| Orange zest | 1 teaspoon |
| Fresh rosemary (chopped) | 1 teaspoon |
| Egg (for wash) | 1 large |
| Water | 1 tablespoon |
| Pecans (chopped, optional) | 2 tablespoons |
For Serving
| Ingredient | Amount |
|---|---|
| Crackers | As needed |
| Apple slices | 1 large apple |
| Baguette slices | As needed |
Step-by-Step Instructions
Phase 1: Preparing Your Workspace (5 minutes)
Step 1: Remove your brie cheese from the refrigerator 30 minutes before starting. This lets it soften just enough to spread beautifully when baked without turning into a complete puddle.
Step 2: Take your puff pastry out of the freezer and let it thaw on the counter for 40 minutes. You want it cold but pliable – if it gets too warm, it won’t puff properly in the oven.
Step 3: Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze later.
Phase 2: Making the Cranberry Topping (5 minutes)
Step 4: Grab a small bowl and combine your 1/2 cup fresh cranberries, 3 tablespoons brown sugar, 1 teaspoon orange zest, and 1 teaspoon chopped rosemary. Mix everything together with a spoon until the sugar coats all the cranberries.
Step 5: If you’re using pecans, chop them roughly and add them to your cranberry mixture now. The nuts add a wonderful crunch that contrasts with the creamy cheese.
Step 6: Let this mixture sit while you work with the pastry. The sugar will start drawing out the cranberry juices, creating a jammy coating that tastes incredible.
Phase 3: Wrapping the Brie (5 minutes)
Step 7: Unroll your puff pastry on a lightly floured surface. You want a sheet that’s about 9×9 inches – if it’s smaller, gently roll it out with a rolling pin.
Step 8: Place your brie wheel in the center of the pastry. Think of the pastry as a square with the cheese as your center point – you need equal amounts of pastry on all sides.
Step 9: Spoon your cranberry mixture right on top of the brie. Pile it generously in the center, but leave about 1/2 inch around the edges clear so the pastry can seal properly.
Step 10: Now here’s the fun part – imagine the pastry corners meeting in the center like you’re wrapping a present. Bring one corner up and over the brie, pressing it gently onto the top. Repeat with the remaining three corners, overlapping them slightly in the center.
Step 11: Gather any pastry edges and pinch them together firmly. You’re creating a seal that’ll keep all that melted cheese inside. Flip the whole package over so the seam side is down on your prepared baking sheet.
Phase 4: The Finishing Touches (2 minutes)
Step 12: Whisk together 1 egg and 1 tablespoon water in a small bowl. This egg wash gives you that gorgeous golden-brown color you see in bakeries.
Step 13: Brush the egg wash all over the top and sides of your pastry-wrapped brie. Don’t skip the sides – they need color too. Use a light hand though, because pooled egg wash can make the pastry soggy.
Step 14: If you want to get fancy, use a sharp knife to score decorative lines or leaves into the top of the pastry. Cut just through the surface, not all the way through, or you’ll have leaks.
Phase 5: Baking to Golden Perfection (25 minutes)
Step 15: Slide your baking sheet into the preheated 375°F oven. Set a timer for 25 minutes, but start checking at the 20-minute mark.
Step 16: You’re looking for a deep golden-brown color all over the pastry. The top should be puffed up and crispy. If the edges are browning too quickly but the top isn’t ready, tent a piece of foil loosely over the top.
Step 17: Remove from the oven when perfectly golden. This is important – let it rest for 5-10 minutes before serving. I know it’s tempting to dig in immediately, but this resting time lets the cheese set up just enough so it doesn’t all run out with the first cut.
Step 18: Transfer your brie with puff pastry cranberries to a serving platter using two spatulas. Place crackers, apple slices, and baguette around it, then watch your guests go wild.
Chef’s Notes
Temperature Matters: Starting with room-temperature brie ensures even melting throughout. Cold brie stays firm in the center while the edges turn to liquid.
Pastry Thickness: If your puff pastry is too thin, it might tear. If it’s too thick, it won’t puff properly. The standard store-bought thickness works perfectly for this brie with puff pastry cranberries recipe.
Cranberry Alternatives: Frozen cranberries work in a pinch, but fresh ones hold their shape better during baking. Thaw frozen ones completely and pat them dry before using.
Make It Ahead: You can assemble this completely up to 24 hours in advance. Keep it covered in the fridge, then add 5 extra minutes to the baking time since you’re starting cold.
Nutrition Information (Per Serving)
- Calories: 420
- Protein: 14g
- Carbohydrates: 28g
- Fat: 28g
- Fiber: 2g
- Sugar: 8g
- Sodium: 480mg
Delicious Variations
Berry Medley Version: Swap cranberries for a mix of raspberries and blackberries with honey instead of brown sugar. The darker berries create a dramatic purple topping that photographs beautifully.
Savory Herb Style: Skip the cranberries entirely and top with caramelized onions, thyme, and a drizzle of balsamic glaze. This version pairs wonderfully with peppermint cheese balls on your appetizer spread.
Spiced Winter Version: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to your cranberry mixture. Throw in some dried apricots too for a Middle Eastern twist.
Party Platter Combo: Make these alongside mini turkey meatballs for a holiday party spread that covers both elegant and hearty appetizer options.
Storage & Reheating
Refrigerator Storage: Store leftover brie with puff pastry cranberries in an airtight container for up to 3 days. The pastry will soften, but it’s still delicious cold or reheated.
Freezing: I don’t recommend freezing the baked version – the texture suffers. However, you can freeze the unbaked, assembled package for up to 1 month. Bake directly from frozen, adding 10 minutes to the cooking time.
Reheating: Place in a 350°F oven for 10-12 minutes until warmed through. The microwave makes the pastry rubbery, so avoid it if possible.
Room Temperature Serving: If you won’t reheat, let refrigerated leftovers sit out for 30 minutes before serving. The brie tastes best when it’s spreadable rather than cold and firm.
Troubleshooting Common Problems
Problem 1 – Soggy Bottom Pastry: Your puff pastry is sitting in liquid and didn’t crisp up underneath. Solution: Next time, make sure your brie isn’t wet on the outside before wrapping. Pat it dry with paper towels. Also, bake on the middle rack where heat circulates better.
Problem 2 – Cheese Leaking Out: The brie oozed through gaps in your pastry. Solution: This happens when the seal isn’t tight enough or you overfilled with toppings. Press those seams firmly and keep the cranberry layer under 1/4 inch thick.
Problem 3 – Burnt Top, Raw Bottom: The top browns too fast while the bottom stays pale. Solution: Lower your oven rack one position and reduce temperature to 360°F. Also check if your oven runs hot – an oven thermometer is your friend.
Problem 4 – Pastry Didn’t Puff: Your pastry stayed flat instead of creating those flaky layers. Solution: Make sure your pastry was cold when it went into the oven. Also, don’t skip the egg wash – it helps with both browning and puffing.
Problem 5 – Cranberries Burned: The berries on top turned dark and bitter. Solution: If your cranberries are sitting on top exposed to direct heat, tent foil over them for the last 10 minutes of baking. You can also nestle them more into the pastry folds.
Equipment Essentials
- Baking sheet (rimmed, to catch any drips)
- Parchment paper (prevents sticking completely)
- Rolling pin (if your pastry needs sizing)
- Pastry brush (for that egg wash)
- Sharp knife (for scoring decorative patterns)
- Small mixing bowl (for cranberry topping)
- Wire cooling rack (optional but helpful)
Shopping List
Dairy Section
- Brie cheese wheel (8 oz)
- Egg (1 large)
Freezer Section
- Puff pastry sheet (1 sheet)
Produce Section
- Fresh cranberries (1/2 cup)
- Orange (for zest)
- Fresh rosemary (small bunch)
- Apple (1 large, for serving)
Baking Aisle
- Brown sugar (you’ll need 3 tablespoons)
Bakery
- Baguette (1 loaf, for serving)
Snack Aisle
- Crackers (your favorite variety)
- Pecans (optional, 2 tablespoons)
Success Secrets
1. Thaw Times Matter: Your puff pastry needs to be cold but flexible. Too frozen and it cracks. Too warm and it won’t puff. The sweet spot is when you can unfold it without breaking but it still feels chilly to touch.
2. Score, Don’t Cut: When adding decorative touches to your pastry, think shallow. Cut only 1/8 inch deep – just enough to create a pattern that shows up when it bakes. Any deeper and you risk cheese eruptions.
3. Fresh Over Frozen: While frozen cranberries work, fresh ones maintain their shape and tartness better during baking. If using frozen, don’t thaw them – use them straight from the freezer and pat off any ice crystals.
4. The Flip Trick: Wrapping the brie with the seam facing up, then flipping it seam-side down gives you a perfectly smooth top surface. This simple move makes your presentation look professionally done.
5. Serve Smart: Cut the first slice yourself to show guests how it’s done. Use a sharp knife warmed under hot water, then dried. This prevents the knife from dragging through the pastry and makes clean slices through the melted cheese center.
