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Baked Brie with Cranberry Sauce

[heart_this] · Dec 23, 2008 · 35 Comments

Baked Brie with Cranberry Sauce

Brie is one of those cheeses that I always see around but I never seem to do anything with it. I recently came across the concept of a baked brie and the thought of that gooey melted cheese piqued my interest. Baked brie is basically just brie wrapped in puff pastry along with some preserves and baked in the oven until the pastry is golden brown and the cheese inside is nice and melted. Instead of using preserves in the baked brie I thought that it would be nice if it was a bit more seasonal and I used some cranberry sauce . For this version of the cranberry sauce I doubled the sugar to ensure that it was nice and sweet as well as tart to complement the savoury melted cheese. My baked brie did not turn out quite as I had hoped as the puff pastry did not hold together and it opened up while cooking. Despite the fact that it does not look the best, it sure was good! The brie cheese was completely melted and and went really well with the cranberry sauce. I served the baked brie with some crackers to dip into the melted cheese and cranberry sauce goodness. I have now been sold on brie and I really like it. I can’t wait to get some more.

Baked Brie with Cranberry Sauce

Baked Brie with Cranberry Sauce

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 1 sheet puff pastry (thawed)
  • 1 cup cranberry sauce
  • 1 round of brie
directions
  1. Lay the puff pastry out flat and place the brie onto it.
  2. Spread the cranberry sauce over the on the brie.
  3. Fold the pastry over the top of the brie.
  4. Bake in a preheated 400F/200C oven for 25 minutes.
Similar Recipes:
Grilled Turkey and Brie Sandwich with Cranberry Chutney
Baked Brie Topped with Caramelized Mushrooms
Baked Brie with Sundried Tomatoes
Baked Brie with Blackberry Compote and Candied Walnuts

Appetizer, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Anonymous says

    December 23, 2008 at 4:45 am

    What a fantastic way to serve brie-and a very simple recipe! Cranberry sauce sounds like the perfect accompaniment to brie-a little tartness to balance the creaminess of the cheese. Perfect!

    Reply
  2. Rita says

    December 23, 2008 at 6:21 am

    That’s one of my favourite things to eat. I like to make mine with fig or apricot jam.
    The cranberries make it extra-holiday-ish!

    Reply
  3. j & j dish it out says

    December 23, 2008 at 7:12 am

    I LOVE Brie! Try this: Place the brie on a platter…heat up some honey and pour it over the top (it will soften and melt the brie a tad bit)…top that with toasted sliced almonds or pecans…serve with water crackers…YUMMY!

    Reply
  4. Anonymous says

    December 23, 2008 at 8:39 am

    My Good God !! You make me hungry

    Reply
  5. HoneyB says

    December 23, 2008 at 10:10 am

    umm, it looks good to me! Anyone who loves brie will look at this and wish they had some!

    Reply
  6. Anne says

    December 23, 2008 at 11:22 am

    That looks like a slice of heaven!!

    I *love* brie when its all gooey and eat it with home made cranberry jam, love the idea of topping it though and the pastry, mmmm!

    Reply
  7. Manggy says

    December 23, 2008 at 12:11 pm

    Ooh yum, sweet and salty, always a great combination 🙂 Maybe the puff pastry seal can be crimped together like an empanada next time– but the flower-opening effect is also nice 🙂

    Reply
  8. rhonalala says

    December 23, 2008 at 12:43 pm

    I’ve tasted this at a summer party this year and I have to agree, it is very delicious.

    Reply
  9. ttfn300 says

    December 23, 2008 at 1:01 pm

    ooh, brie… melty brie… love it!

    Reply
  10. Patsyk says

    December 23, 2008 at 1:04 pm

    Baked brie is simply the most irresistable appetizer EVER! Yours looks amazing!

    Reply
  11. Lydia (The Perfect Pantry) says

    December 23, 2008 at 1:08 pm

    Next time, try turning it upside down, and bake with the seam side on the bottom. Keeps that filling in the pastry, though depending on the size of your cheese, you might have to trim the pastry so it sits flat.

    Reply
  12. Olga says

    December 23, 2008 at 1:41 pm

    Love brie. Love cranberry sauce. Love pastry dough. Awesome recipe.

    Reply
  13. VeggieGirl says

    December 23, 2008 at 2:15 pm

    FAAABULOUS!!

    Reply
  14. Cheryl says

    December 23, 2008 at 2:59 pm

    It has been so long since I have had Brie, this makes my mouth water!

    Reply
  15. Cathy - wheresmydamnanswer says

    December 23, 2008 at 3:40 pm

    What a great holiday treat! This would be a hit anytime!!

    Reply
  16. Gretchen Noelle says

    December 23, 2008 at 4:25 pm

    This looks exceptionally tasty!

    Reply
  17. mirela says

    December 23, 2008 at 5:35 pm

    Thank you for another year of wonderful postings!

    Reply
  18. once in a blue moon... says

    December 23, 2008 at 6:00 pm

    oh i love this, maybe dinner tonight, thanks!

    Reply
  19. Pam says

    December 23, 2008 at 6:12 pm

    This sounds divine Kevin. I love the combination of flavors.

    Reply
  20. Pam says

    December 23, 2008 at 7:02 pm

    I love baked brie, and I bet it was amazing with the cranberry sauce!

    Reply
  21. Hayley says

    December 23, 2008 at 8:01 pm

    This sounds awesome…creamy and fruity. I like how the cranberry sauce leaked out, it gives it a nice color.

    Reply
  22. Melissa says

    December 23, 2008 at 9:19 pm

    I looks beautiful and deliciously scrumptious too me!

    Reply
  23. Lori says

    December 23, 2008 at 9:32 pm

    I think that looks great and tasty! A friend of mine makes a panko crusted honey baked brie, also great!

    Reply
  24. Anonymous says

    December 23, 2008 at 10:44 pm

    Cranberries and brie is such a wonderful combination. I live how the brie blends with the tart cranberries when it’s melted.

    Reply
  25. Mrs Ergül says

    December 24, 2008 at 3:11 am

    My husband has been telling me Brie is a good cheese. But I shun away from all cheese….

    Reply
  26. Katrina says

    December 24, 2008 at 5:19 am

    I’ve been wanting to try baked brie, too and actually bought a hunk of it a week or so ago, now I REALLY want to make it. (Just havne’t gotten to it yet.)
    Looks great. So does your cranberry coffee cake and everything you do, Kevin! YUM!
    Happy Holidays!
    I’m having a giveaway on my blog.

    Reply
  27. Jan says

    December 24, 2008 at 5:36 am

    My kind of food – Brie plus cranberry equals double YUMMO!

    Reply
  28. Parker says

    December 24, 2008 at 1:01 pm

    I love this recipe. Melted brie with cranberries is something I have every holidays, but not this one…you have made me crave it. Happy Holidays!

    Reply
  29. Sharon says

    December 24, 2008 at 3:24 pm

    I just saw baked brie in my local store and have been drooling ever since! Yours looks equally as amazing! …now if only I could find a gluten free puff pastry to bake it with… 🙂

    Reply
  30. Jeanne says

    December 27, 2008 at 7:36 pm

    I love baked brie – especially like this with sweet preserves. A friend also does it baked just wrapped in foil without the pastry, topped with sweet chilli sauce. Yum!

    Reply
  31. *YenN* says

    November 30, 2011 at 4:29 am

    Hi!
    Just so you know, I LOVE your blog and am an avid follower.
    I have been wanting to make baked brie for a while, and I thought to make it for Christmas.
    How do you suggest to bake it without it sipping through the dough?

    Cheers!

    Reply
  32. Kevin says

    November 30, 2011 at 9:06 am

    *YenN*: THis is a great treat for the holidays! Generally the skin on the brie holds it in. (I cut it open with a knife for the photo above.) Enjoy!

    Reply
  33. jasi says

    December 8, 2011 at 10:36 pm

    i always make mine with layers biscuit dough, craisins, slivered almonds and apricot jam. this one looks so easy though! i've got to try it.

    Reply
  34. Lucy says

    November 16, 2021 at 5:52 pm

    Will definitely make this but do you remove the outer rind…or leave it on

    Reply
  35. Ginni says

    December 10, 2021 at 9:17 pm

    Other than the FABBBULOUS response, it appears not one person who “reviewed” this recipe actually made it. Please spare us the “drooling” and “can’t wait” comments. Make the dish and review.

    Reply

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