Cranberry Brie en Croute
Around the holidays, a festive baked Brie is a perfect appetizer. This irresistible Cranberry Brie en Croute is topped with cranberry sauce, a touch of rosemary, and wrapped in flaky puffed pastry.
Baked Brie Recipes are one of my go-to appetizers for entertaining. With cranberries and a green and red garnish including fresh rosemary makes a most festive presentation!
Cranberry Brie en Croute
I know I’ve developed a winning recipe when I get the picky husband to eat a food he claims to despise (actually he fibs and says he’s “allergic”). After decades of marriage, I finally witnessed him ingest cranberries! He’s snubbed my holiday Cranberry Fluff Salad for years. Sigh.
Yes, he was a huge fan of this baked brie. I served cranberry Brie for our holiday cookie exchange, where it nearly disappeared. But there were enough leftovers so Bill could make himself a few nibbles before dinner. There are SO many amazing Baked Brie Recipes to try if cranberries really aren’t your thing.
Yes, this is just THAT good! Plus, it tasted amazing with a glass of Pinot Grigio. The crisp, refreshing citrus and green apple undertones paired exquisitely with this Cranberry Brie en Croute.
What is Brie?
If you’re mainly familiar with Cheddar and Swiss cheese, Brie may seem rather exotic. Brie is a French double creme cheese that dates back to the 8th century (Food Lover’s Companion). It has an edible white rind and a soft, oozy center. It is made from cow’s milk.
Can You Eat the Rind?
Yes, the rind is edible. It can be an acquired taste as the coating of Penicillium camemberti is a white mold that’s safe to eat. When baking brie, leaving the rind on will help maintain the shape of the brie. The top rind can be removed before topping and wrapping in dough to bake.
Tips on How to Make a Baked Brie
Even if your results aren’t worthy of being featured in a magazine, you will still have an amazing appetizer. Here are some tips I’ve learned along the way. First, remember that puff pastry puffs best when it is COLD and the oven is HOT. My procedure goes as follows:
- PRO-Tip: I chill the uncooked wrapped Brie for about 20 minutes, so the puff pastry is cold. Then bake in a hot oven. Puff pastry “puffs” more efficiently when the dough is cold and the oven is hot.
- Wait at least 20 minutes before cutting into the Brie so the cheese can firm up slightly. Bon appetit!
More Brie Recipes You’ll Love:
Cranberry Brie en Croute
An elegant Baked Brie recipe that's perfect for any gathering!
Ingredients
- 1 12.3 ounce Round of Brie*
- 1 package of frozen puff pastry, thawed (I use Dufour brand. Look for butter in the ingredients for the best result)
- 3/4 cup whole berry cranberry sauce
- 1-2 tablespoons dried cranberries
- 1/4 teaspoon minced fresh rosemary
- 1 egg (beaten with 1 teaspoon water), to glaze
Instructions
Notes
*This was the weight of the Brie I purchased. 8 or 16 ounce rounds will work, too, but the number of portions will vary. You may need to use less of the cranberry topping with a smaller Brie or make two!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 215Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 56mgSodium: 254mgCarbohydrates: 18gFiber: 1gSugar: 14gProtein: 9g
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