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Cranberry Pecan Stuffed Brie

A delightful dish combining creamy Brie cheese with tart cranberries and crunchy pecans, all wrapped in golden, flaky pastry—perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 200
Ingredients Method Notes

Ingredients
  

Cheese and Pastry
  • 1 wheel Brie cheese (8 oz) This creamy cheese serves as the heart of the dish.
  • 1 sheet puff pastry (store-bought) Golden and flaky pastry creates an irresistible crust.
  • 1 egg for egg wash Ensures a beautiful golden finish.
Filling
  • 1/2 cup fresh cranberries Adds a pop of color and flavor.
  • 1/4 cup pecans, chopped Provides crunch and richness.
  • 2 tbsp brown sugar Balances the tartness of the cranberries.
  • 1 tbsp honey Enhances the overall flavor.
  • 1 tsp fresh rosemary, finely chopped Adds depth to the dish.
  • Salt and pepper, to taste Simple but essential seasonings.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a small saucepan, combine cranberries, chopped pecans, brown sugar, honey, and rosemary. Cook over medium heat for 5 to 7 minutes, stirring occasionally.
  3. Season the mixture with salt and pepper to taste, then set aside to cool.
  4. Unwrap the Brie cheese and place it in the center of the puff pastry. Lightly score the top of the Brie with a knife.
  5. Spoon the cranberry-pecan mixture generously over the Brie.
  6. Fold the edges of the pastry over the Brie, covering it completely, and seal it tightly.
  7. Trim any excess pastry and brush the top with the beaten egg.
Cooking
  1. Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and crispy.
  2. Allow the Brie to cool for 5 to 10 minutes before serving.

Notes

For extra flavor, add a sprinkle of cinnamon or nutmeg to the cranberry mixture. Substitute walnuts or almonds for pecans, or swap brown sugar for stevia. Puff pastry can be replaced with phyllo dough but will require more layers.