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
ingredients
- 1 sheet puff pastry (thawed)
- 1 cup cranberry sauce
- 1 round of brie
directions
- Lay the puff pastry out flat and place the brie onto it.
- Spread the cranberry sauce over the on the brie.
- Fold the pastry over the top of the brie.
- Bake in a preheated 350F/180C oven for 25 minutes.
Anonymous says
December 23, 2008 at 4:45 amWhat 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!
Rita says
December 23, 2008 at 6:21 amThat’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!
j & j dish it out says
December 23, 2008 at 7:12 amI 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!
Anonymous says
December 23, 2008 at 8:39 amMy Good God !! You make me hungry
HoneyB says
December 23, 2008 at 10:10 amumm, it looks good to me! Anyone who loves brie will look at this and wish they had some!
Anne says
December 23, 2008 at 11:22 amThat 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!
Manggy says
December 23, 2008 at 12:11 pmOoh 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 🙂
rhonalala says
December 23, 2008 at 12:43 pmI’ve tasted this at a summer party this year and I have to agree, it is very delicious.
ttfn300 says
December 23, 2008 at 1:01 pmooh, brie… melty brie… love it!
Patsyk says
December 23, 2008 at 1:04 pmBaked brie is simply the most irresistable appetizer EVER! Yours looks amazing!
Lydia (The Perfect Pantry) says
December 23, 2008 at 1:08 pmNext 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.
Olga says
December 23, 2008 at 1:41 pmLove brie. Love cranberry sauce. Love pastry dough. Awesome recipe.
VeggieGirl says
December 23, 2008 at 2:15 pmFAAABULOUS!!
Cheryl says
December 23, 2008 at 2:59 pmIt has been so long since I have had Brie, this makes my mouth water!
Cathy - wheresmydamnanswer says
December 23, 2008 at 3:40 pmWhat a great holiday treat! This would be a hit anytime!!
Gretchen Noelle says
December 23, 2008 at 4:25 pmThis looks exceptionally tasty!
mirela says
December 23, 2008 at 5:35 pmThank you for another year of wonderful postings!
once in a blue moon... says
December 23, 2008 at 6:00 pmoh i love this, maybe dinner tonight, thanks!
Pam says
December 23, 2008 at 6:12 pmThis sounds divine Kevin. I love the combination of flavors.
Pam says
December 23, 2008 at 7:02 pmI love baked brie, and I bet it was amazing with the cranberry sauce!
Hayley says
December 23, 2008 at 8:01 pmThis sounds awesome…creamy and fruity. I like how the cranberry sauce leaked out, it gives it a nice color.
Melissa says
December 23, 2008 at 9:19 pmI looks beautiful and deliciously scrumptious too me!
Lori says
December 23, 2008 at 9:32 pmI think that looks great and tasty! A friend of mine makes a panko crusted honey baked brie, also great!
Anonymous says
December 23, 2008 at 10:44 pmCranberries and brie is such a wonderful combination. I live how the brie blends with the tart cranberries when it’s melted.
Mrs Ergül says
December 24, 2008 at 3:11 amMy husband has been telling me Brie is a good cheese. But I shun away from all cheese….
Katrina says
December 24, 2008 at 5:19 amI’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.
Jan says
December 24, 2008 at 5:36 amMy kind of food – Brie plus cranberry equals double YUMMO!
Parker says
December 24, 2008 at 1:01 pmI 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!
Sharon says
December 24, 2008 at 3:24 pmI 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… 🙂
Jeanne says
December 27, 2008 at 7:36 pmI 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!
*YenN* says
November 30, 2011 at 4:29 amHi!
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!
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!
jasi says
December 8, 2011 at 10:36 pmi 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.