Cranberry Brie Puff Pastry (Printable View)

Golden, flaky pastry filled with creamy Brie and tangy cranberry sauce, ideal for festive gatherings.

# Ingredient List:

01 - 7 oz Brie cheese, cut into small pieces

02 - 1 sheet (9 oz) ready-rolled puff pastry, thawed if frozen

03 - 1 egg, beaten (for egg wash)

04 - 1/2 cup cranberry sauce (store-bought or homemade)

05 - 1 tbsp chopped fresh rosemary or thyme

06 - 2 tbsp chopped walnuts or pecans

01 - Set oven to 400°F and line a baking tray with parchment paper.

02 - Unroll puff pastry sheet and cut into 8 equal squares.

03 - Place a piece of Brie cheese in the center of each pastry square, then top each with 1 to 2 teaspoons of cranberry sauce.

04 - Sprinkle chopped herbs and nuts over each if using.

05 - Fold corners of each square toward the center, pinching edges to seal and form a small parcel.

06 - Place parcels seam-side down on prepared tray and brush tops with beaten egg.

07 - Bake for 18 to 20 minutes or until pastry is golden and puffed.

08 - Allow to cool for 5 minutes before serving warm.

01 -

It looks impressive but uses just three main ingredients and comes together in under 40 minutes.
The contrast between warm, creamy Brie and tart cranberry sauce wrapped in buttery pastry is completely irresistible.
You can assemble them hours ahead and bake right before guests arrive, so you stay calm and present.

02 -

Don't overfill the pastry or it will burst open in the oven, I learned this the hard way when cranberry sauce pooled all over my baking sheet.
If your kitchen is warm, pop the filled parcels in the fridge for 10 minutes before baking so the pastry stays crisp and rises tall.
Use a pastry brush for the egg wash, your fingers will leave streaks and the parcels won't brown evenly.

03 -

Cold pastry puffs higher, so if your kitchen runs hot, chill your baking tray for 10 minutes before arranging the parcels.
A light hand with the egg wash prevents pooling and ensures an even, glossy finish.
If the parcels open slightly during baking, don't worry, the rustic look is part of their charm and they'll still taste perfect.