Baked Brie Stuffed with Cranberries

This baked Brie stuffed with cranberries is an easy holiday appetizer that pairs creamy, melted Brie cheese with sweet-tart cranberry chutney, and enrobes the whole shebang in puff pastry.

A halved round of baked Bried stuffed with cranberries in a puff pastry shell.

This is our update to a holiday entertaining classic. It’s perfect to prepare in advance and still wow friends and family when it comes out of the hot oven. Cranberry, citrus, and Dijon mustard are all great matches for dairy. These ingredients are naturally bitter and acidic, putting them at odds with delicate milk…unless it’s in the form of cheese. This recipe can be prepared up to the point of just before baking, as much as a day in advance, and refrigerated until you’re ready to bake. It can go directly from the refrigerator to the oven. Serve with additional cranberry chutney on the side and, if desired, nuts and dried fruit.–James Briscione and Brooke Parkhurst

Baked Brie Stuffed with Cranberries

  • Quick Glance
  • Quick Glance
  • 20 M
  • 2 H, 30 M
  • Serves 6 to 8
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Ingredients

  • For the cranberry chutney (or substitute store-bought)
  • For the baked Brie

Directions

Make the cranberry chutney (skip if using store-bought)

In a medium saucepan over medium-high heat, combine the cranberries, apple, brown sugar, cinnamon, ginger, cloves, orange zest and juice, and water, and bring to a boil.

Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Let cool completely before using. Extra chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.

Tester tip: The chutney will thicken more as it cools.
Make the baked Brie

Cut the round of Brie in half horizontally, as if you were splitting a burger bun. Lift the top off the Brie and spread the cranberry chutney over the bottom half. Replace the top.

Place the sheet of puff pastry on a lightly floured work surface. Gently roll the pastry with a rolling pin so the dough becomes a square about 12 inches (30 cm) on each side.

Spoon the mustard on the center of the pastry. Using a pastry brush or the back of a spoon, spread it into a thin, even layer slightly larger than the Brie.

Place the filled Brie in the center of the puff pastry. Cut a piece about 1-inch (25 mm) from the corners of the pastry so the shape resembles a stop sign.

Fold in the four corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough with a little of the beaten egg where the pieces meet. Reserve the remaining egg. Fold the remaining edges into the center so that the Brie is tightly wrapped and the edges of the pastry are sealed to each other.

Tester tip: You just want the pastry to meet so the edges seal up nicely, but not overlap significantly. This can lead to undercooked pastry on the bottom. If your Brie is on the small side, you may need to trim your pastry.

Loosely wrap the Brie in plastic wrap and refrigerate for at least 1 hour and up to 1 day. Cover and refrigerate the remaining beaten egg as well.

Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.

When ready to bake the Brie, place it seam side down on the prepared baking sheet. Brush the top and sides of the pastry with some of the remaining beaten egg.

Bake until the pastry is golden brown and the cheese is soft, 28 to 35 minutes, depending on the size of your Brie wheel.

Let the Brie cool on the pan for at least 10 minutes and then use a large spatula to delicately place it on a platter. Serve immediately, cutting it into wedges.

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Recipe Testers' Reviews

Nothing kicks off the season of holiday entertainment better than puff pastry stuffed with Brie, especially if you add cranberry chutney. You can serve this recipe either as a first course or as an appetizer while family and friends chat about their lives.

You can make your own chutney or purchase one from your local grocery store. I used Wegmans’ cranberry orange chutney, which saved time in the kitchen. The puff pastry browned perfectly, making me proud to serve it to my guests, who raved about the balance of the tart flavor of the chutney to the sweetness of the cheese. Yes, I’d make this again! Definitely.

I served it with Sauvignon blanc.

This was an immensely satisfying recipe. The chutney we used had a decidedly “fall” flavor and I think this may be featured in Thanksgiving’s amuse bouche selection. The recipe yielded the crispest pastry I’ve experienced and I’ll be using this recipe as the basis for any further en croute creations. It didn't even require crackers, we ate it with a spoon!

The only size Brie we had in the shops was 8 oz. We used Stonewall Kitchen Cranberry Apple Chutney. When rolling out the pastry, I simply placed it between 2 pieces of parchment paper and rolled out to the desired size (and saved the bottom piece of parchment to use on the baking sheet—I recently learned that placing pastry or pizza crust on parchment paper while cooking increases the crispiness immensely).

The cheese had a nap in the fridge for 3 hours. Prior to cooking, I placed it on the parchment paper-lined baking sheet, gave it an egg wash, and baked it for 28 minutes. This was plenty of time for the pastry to get super crispy and the cheese melty and gooey. For a 12-oz wheel, I’d go the whole 35 minutes.

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Comments

    1. Good question, Elaine. Removing a little of the pastry from each corner will mean that there isn’t an excess amount when you fold it all together and then the pastry will bake evenly.

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