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| © Provided by Half Baked Harvest |
Pastry Wrapped Cranberry Baked Brie, the holiday appetizer. It’s quick, easy, and most importantly…incredibly delicious.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
Cranberry Sauce
- 2 cups fresh cranberries
- 1/2 cup orange juice
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1 pinch sea salt
Brie
- 1 sheet frozen puff pastry, thawed
- 1 8-12 ounce wheel of brie cheese
- 2/3 cup toasted pecans, roughly chopped
- 1 egg, beaten
- coarse sugar, for sprinkling
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Instructions
- To make the cranberry sauce: in a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil 10-15 minutes or until the cranberries burst and the sauce becomes jammy.
- Preheat the oven to 425° F.
- Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the cranberry sauce over top and then sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.
- Bake for 20-25 minutes or until the pastry is deep golden brown.
- EAT and enjoy with your favorite bread or crackers...or just with a spoon.
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