Brie Cranberry Puff Pastry Recipes

CRANBERRY-BRIE PUFF PASTRY

Steps:

• Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes.
• Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed.
• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet.
• Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top.
• Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

CRANBERRY BRIE BITES

Steps:

• Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
• Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
• Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

Steps:

• In 1-quart saucepan, mix cranberries, brown sugar and orange juice. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel; remove from heat.
• In 8-inch skillet, melt butter over medium heat. Cook almonds in butter, stirring frequently, until golden brown; remove from heat.
• Heat oven to 400°F. Spray cookie sheet with cooking spray. On lightly floured surface, roll pastry into 16x9-inch rectangle. Cut out one 8 1/2-inch circle and one 7-inch circle from pastry.
• Place cheese round on center of large circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edge of pastry with egg. Place 7-inch circle on top, pressing around edge to seal. Brush top and side of pastry with egg. Cut decorations from remaining pastry and arrange on top; brush with egg. Place on cookie sheet.
• Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 1 hour before serving. Serve with crackers.

CRANBERRY AND BRIE PUFF PASTRY WREATH

Steps:

• Pre-heat the oven to 200ºC/400ºF and line a baking sheet with parchment paper.
• Roll the pastry out to around 5mm thick and cut a large circle out of the pastry.
• Lay the pastry on the prepared baking sheet.
• Mark a circle with a medium-sized bowl and with a sharp knife, cut 4 cuts into the center circle. (As demonstrated in the video.)
• Spread the cranberry sauce around the center "star" then top with the Brie and pistachios.
• Bring one point of the center star over the filling as well as bringing the outer edge of pastry inwards. Press the two together and continue until you have a wreath.
• Brush with beaten egg then place in the oven and allow to bake for 15 minutes until golden brown and cooked through.
• Remove from the oven, allow to rest for 5 minutes then slice and serve.

CRANBERRY BRIE BITES

Steps:

• Preheat Oven to 375 Degrees
• Spray Mini Muffin Tin
• Unfold Puff Pastry and cute into 24 squares using a knife or pizza cutter
• Place a square of Puff Pastry in each muffin tin and gently tuck down in
• Cut Brie Wheel into small cubes
• Place 1 tsp of Fresh Cranberry Sauce on top of cheese and garnish with Rosemary
• Bake at 375 for 12-15 minutes or until golden brown
• Remove from oven and remove from pan to cool.
• Enjoy!

BAKED BRIE IN PUFF PASTRY

Steps:

• Remove pastry from freezer to begin thawing (it should take around 40 minutes - check package for thawing instructions).
• Freeze brie for 20 minutes to make slicing easier. After brie has been in the freezer 20 minutes, remove and slice equally through the equator.
• Add all of the Pepper Jelly Cranberry Sauce Ingredients to a medium saucepan and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened (you want it quite thick). Remove from heat and allow to cool to room temperature (you can refrigerate to speed up the process).
• Meanwhile, melt butter with brown sugar in a skillet over medium heat. Add pecans and cook, stirring often until golden, about 2-3 minutes. Transfer to parchment paper until cool enough to chop.
• Lay the two brie halves next to each other, cut side up. Spoon a generous amount of Cranberry Sauce over the left piece of brie (approximately 1/4-/1/3 cup) and spread into an even layer (you might not use all of the sauce). Evenly top with chopped craisins followed by chopped pecans. Top the loaded brie with the right piece, cut side down so the rind is on the outside. Set aside.
• Lay thawed puff pastry sheet on a lightly floured surface and lightly dust with flour. Roll into a square approximately 11x11 inches. Place stuffed brie in the center of the puff pastry. Brush egg wash on puff pastry all around brie.
• Fold one edge of the dough over the brie and brush the top with egg wash. Fold up the opposite side then brush top dough with egg wash. Repeat with remaining edges until the brie is completely encased, trimming off excess dough edges if necessary. You can use excess dough to make decorations to place on top of brie if desired. Press the dough together to make sure it is snug and sealed all around. Brush the top and sides of the wrapped brie with egg wash.
• Place the brie in the freezer for one hour - DON'T SKIP this step! After 45 minutes, preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place the brie on the prepared baking sheet and bake for 20-25 minutes OR until it is golden and you can see it leaking a little cheese. Let cool 10 minutes before servings with crackers, fruit, etc.

CRANBERRY BAKED BRIE IN PUFF PASTRY

Steps:

• Thaw puff pastry sheet for 15 minutes before using.
• While puff pastry sheet is thawing, make the orange cranberry relish.
• Preheat oven to 350*F
• When puff pastry is thawed, roll out to a size that will easily wrap your entire brie.
• If you do not plan on eating the rind, slice brie in half like a sandwich to create two perfect circles.
• Place one half of brie on puff pastry sheet with the exposed side up.
• Scoop 1/2 - 1 cup of cranberry relish on top of open brie.
• Place second half of brie on top of relish, cheese side down.
• If you plan on eating the rind, scoop 1/2 to 1 cup of cranberry relish in the middle of puff pastry - do not spread. Place uncut brie on top of relish.
• In a small bowl beat egg and 1 Tablespoon of water.
• Wrap brie up in puff pastry and brush with egg wash every place the puff pastry will touch itself.
• Place brie on parchment paper and then on a cookie sheet. This will help with transferring your cooked brie to a serving dish after baking.
• If you have any extra puff pastry, cut out festive shapes to decorate the top of your brie.
• "Glue" the shapes onto the pastry with egg wash.
• Now brush top and sides of puff pastry with egg wash ensuring it's all covered. This will help give it a nice golden glossy look.
• Bake brie for 15 - 20 minutes or until brie is hot and golden.
• Serve immediately. Using a knife, cut a wedge out of brie and let the cheese flow!
• Serve with firm crackers and fruit.

BAKED BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE

Steps:

• Remove and unwrap the brie from its package, place on a plate and transfer to the freezer for 20 minutes. Do not freeze completely.
• Slice the cold brie horizontally into 2 equal rounds and place on a cutting board with the cut sides up.
• Spread the cranberry sauce on one half of the brie, sprinkle the other half with the thyme leaves.
• Place the brie half with the thyme leaves on top of the cranberry sauce and gently press, sandwiching the two sections together.
• On a flour dusted work surface, roll one sheet of puff pastry to a 12x12 inch square and using the brie package as a pattern guide, cut one circle the same size as the the package. Cut the second circle to 6 inches.
• Measure the height of the sandwiched brie and cut the remaining section of pastry into 2 ribbon strips of dough that is 1/4-inch wider than the brie and long enough together to fit around the outside of the brie. (See Notes)
• Flip the sandwiched brie onto the center of the larger pastry round so the cranberry half will be on top. Position the smaller pastry round on top of the brie.
• In a small dish, whisk the egg with the milk and brush it onto the pastry ribbons. Wrap the pastry around the brie gluing it to the side with 1/4-inch extending above.
• Fold the bottom edge of the pastry in toward the edge of the brie and crimp it with a fork.
• Fold the extended portion of the pastry ribbon over the top of the pastry and crimp with a fork.
• Place the wrapped brie on a parchment-lined plate and transfer to the freezer for 1 hour.
• When the brie has been in the freezer for 45-minutes, preheat the oven to 350°F and line a small baking sheet with parchment paper.
• Remove the brie from the freezer, brush with milk and transfer to the prepared baking sheet.
• Bake for 30 minutes until golden brown. Transfer from the oven and allow to rest for 10 minutes before serving.

CRANBERRY BRIE PECAN PINWHEELS

Steps:

• Preheat oven to 400°. Beat trimmed Brie on medium until smooth and creamy, about 5 minutes., On a lightly floured surface, unfold 1 sheet puff pastry; spread half the Brie to within 1/2 in. of edges. Spread half the cranberry sauce over Brie. Starting with a short side, roll up jelly-roll style. Cut crosswise into 12 slices. Place pastries on parchment-lined baking sheets. Whisk egg with water; brush over slices. Sprinkle with chopped pecans. Repeat with remaining puff pastry. Bake until golden brown, 15-20 minutes.

BAKED CRANBERRY BRIE PUFF PASTRY

Steps:

• In a small saucepan over medium heat, place the cranberries, cherries and water. Make sure the water covers the dried fruit. Add more water if needed. Bring to a boil and lower the heat to low. Add the orange zest and vanilla extract. Simmer for 15 minutes. Remove from the heat and let cool for about 10 minutes.
• Line a baking sheet with a non-stick baking mat, parchment paper or foil.
• Preheat the oven to 400 Fahrenheit
• Dust your work space or counter with a little flour. Do the same to your rolling pin. Unroll one sheet of puff pastry gently and place it on the counter. Roll your pastry gently until it reaches about 11 x 11 inches. There is no need to measure it! We are just trying to make the pastry a bit thinner and get rid of the folding creases (slightly). If it breaks, wet your fingers with water and pinch the pastry dough back together. (Think of it as play dough and enjoy the process!!)
• Follow one of the methods below.
• After rolling the pastry, place the round of brie in the middle. Top with the cranberries. Fold the corners over the cheese forming a neat package. Almost like wrapping a present. If you feel you have too much puff pastry in some areas, trim it with a sharp knife. Keep the trimmings to use for decorating.
• Lay the pastry on a dinner plate. Add the cranberries in the middle of the puff pastry. Place the cheese on top. Fold the corners over the cheese. This will be the bottom so you don't have to be so neat.
• Place the prepared sheet pan on top of the wrapped brie. Gently hold the dinner plate (don't press too hard) and flip! Lift the dinner plate. Voila! The seams are down.
• In a small bowl, combine the egg with about a tablespoon of water to make an egg wash. Cut decorative shapes from the remaining puff pastry. You can use cookie cutters if you wish. Using a pastry brush, gently brush the decorative cut outs with the egg wash and adhere to the wrapped brie. Brush the wrapped brie evenly with egg wash. Refrigerate for at least 15 minutes.
• Bake the brie for about 15-25 minutes or until golden brown. Remove from the oven and allow to cool for 5-10 minutes. This will give the cheese time to firm up a bit. Otherwise, it will all gush out. Not that there is anything wrong with that!
• Serve with accompaniments.