CRANBERRY BAKED BRIE IN PUFF PASTRY
Gooey, Cheesy, Creamy Cranberry Baked Brie in puff pastry will wow guests at your next Holiday party! Festive, beautiful and easy to make, this baked brie with cranberry is easier than you think!
Provided by Janelle
Time 30m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 102 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 51 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BAKED BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE
Start your dinner party with a warm, Baked Brie in Puff Pastry with Cranberry Sauce enhanced with fresh thyme. Rich, velvety smooth brie and sweet cranberry sauce oozes from its shroud of crisp puff pastry in this impressive, elegant appetizer.
Provided by Pat Nyswonger
Categories Appetizers
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 57 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 34 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BAKED CRANBERRY BRIE PUFF PASTRY
Baked Brie in Puff Pastry is a quick, easy and elegant appetizer perfect to serve at any gathering or holiday party. This baked brie recipe has layers of flaky puff pastry, warm and gooey melted brie cheese and delicious cranberry sauce.
Provided by Chef Kathy McDaniel
Categories Appetizer
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311 kcal, Carbohydrate 47 g, Protein 3 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 89 mg, Fiber 3 g, Sugar 26 g, ServingSize 1 serving
BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE
Crimson cranberries provide a little tartness to mellow Brie cheese encased in flaky puff pastry.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 75 mg, Fat 2, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 8 g, TransFat 1 g
CRANBERRY PECAN BAKED BRIE
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put the cheese in the freezer for 10 to 15 minutes to chill.
- Bring the cranberry juice and brown sugar to a boil in a small saucepan and add the cranberries. Turn off the heat and let the cranberries plump for about 10 minutes. Transfer them with a slotted spoon to a bowl, add the pecans, honey and cinnamon and mix together.
- Preheat the oven to 350 degrees F.
- Roll one of the sheets of puff pastry thinner with a rolling pin. Place the cheese on the center of the pastry. Top the cheese with the cranberry-nut mixture. Bring the edges of the pastry to the center and press together; brush the edges with the egg wash so they adhere.
- Cut three 1-inch-thick strips from the remaining puff pastry sheet. Cross the first 2 strips on top on the cheese so they intersect in the center like a ribbon wrapping a present. Seal the edges with egg wash. Bring the ends of the third strip of puff pastry up and over to create a bow shape, with the ends hanging down. Place in the center of the cheese and secure with egg wash. Brush the remaining pastry with egg wash.
- Bake until the pastry is light golden brown, tenting it if it begins to brown too much, about 40 minutes. Let rest briefly. Serve with crackers.
BAKED BRIE IN PUFF PASTRY
This wonderful, light puff pastry is filled with melted Brie cheese. Serve with crackers on the side.
Provided by Nancy Vejvoda
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degree C). Lightly grease a 9 inch pie pan.
- Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Lay the puff pastry in the pie pan. Place half of the Brie (rind-side down) onto the pastry dough. Sprinkle almonds evenly over the top. Place the other half of the Brie (rind-side up) over the almonds. Bundle the pastry dough around the Brie.
- Bake for 15 to 20 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 14.5 g, Cholesterol 28.4 mg, Fat 21 g, Fiber 0.8 g, Protein 8.7 g, SaturatedFat 8 g, Sodium 254.7 mg, Sugar 0.4 g
BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.
Provided by Chef John
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
- Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
- Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
- If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)
Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g
BAKED BRIE WITH QUICK CRANBERRY JAM
Likely to be a hit at any party, this recipe updates the classic brie en croute with a sweet and savory cranberry jam that's simple to put together. The trick here is to trim the dough as you wrap the brie: Too many layers of overlapping dough and the pastry won't cook through. This is an excellent make-ahead appetizer since the puff pastry-wrapped brie can be assembled up to a day in advance and stored in the refrigerator. Brush the exterior with egg wash just before baking, for best results, and serve warm.
Provided by Lidey Heuck
Categories finger foods, pastries, appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until tender and lightly caramelized, 4 to 6 minutes.
- Add the cranberries, orange juice, sugar and salt, then stir and bring to a boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the mixture is very thick and the liquid in the pan has completely evaporated. Stir in the orange zest and transfer to a small bowl to cool completely. (The jam may be made up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to use.)
- When you are ready to bake the brie, heat the oven to 400 degrees. Working quickly, unfold the sheet of puff pastry on a lightly floured piece of parchment. Using a lightly floured rolling pin, roll it out to an 11-by-11-inch square (the pastry should be about 1/8-inch thick). Place the brie in the center of the pastry. Use a paring knife, and leaving a 3 to 3 1/2-inch border, trim the pastry to form a circle around the brie. Discard the scraps or save them for another use.
- Spoon the reserved cranberry jam on top of the brie, spreading it into an even layer about 1/4-inch thick. (You might not use all the jam.)
- In a small bowl, beat the egg with 1 tablespoon water. Brush the pastry border lightly with egg wash, then lift the puff pastry to wrap the brie snugly, one side at a time, trimming the pastry so you don't have too many overlapping layers. Press all sides of the brie firmly, making sure to tightly seal any seams in the pastry with your hands. Transfer the puff-pastry wrapped brie and the parchment to a sheet pan. At this point, if the pastry has warmed up considerably, place the brie in the freezer for 10 minutes to chill slightly before baking. (You can assemble the brie up to this point and refrigerate for up to 24 hours before brushing on the egg wash and baking.)
- Brush the whole exterior of the pastry generously with egg wash, then bake until the pastry has puffed and is golden brown, 25 to 35 minutes, rotating the pan halfway through.
- Drizzle the brie with honey and sprinkle with pistachios, if using. Allow to cool for about 15 to 20 minutes before cutting into it, so the cheese has time to firm up slightly. Serve warm with baguette slices or crackers.
BRIE IN PUFF PASTRY WITH CRANBERRY SAUCE
Make and share this Brie in Puff Pastry With Cranberry Sauce recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 55m
Yield 1 puff pastry
Number Of Ingredients 11
Steps:
- Make cranberry sauce by using first 4 ingredients. Mix cranberries, brown sugar, and orange juice in 1 quart sauce pan. 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 and remove from heat.
- Melt butter in 8-inch skillet over medium heat. Cook almonds in butter, stirring frequently until golden brown.
- Preheat oven to 400°F Spray cookie sheet with cooking spray. Roll pastry into rectangle 16 x 9 inches on lightly floured surface. Cut out 1 8-1/2 inch circle and 1 7-inch circle.
- Place cheese on center or larger circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edges of pastry with egg. Place the 7 inch circle on top, pressing around edges to seal. Brush top and side of pastry with egg.
- Cut decorations out of remaining pastry--things like hearts, stars--whatever you like, and arrange on top. Brush with egg; place on cookie sheet.
- Bake 20 to 25 minutes or until golden; cool on cookie sheet on wire rack for 30 minutes before serving. Serve with crackers and fresh fruit.
Nutrition Facts : Calories 3392.8, Fat 235.4, SaturatedFat 102.8, Cholesterol 638.9, Sodium 3293.6, Carbohydrate 212.8, Fiber 11.8, Sugar 90.2, Protein 113.7
CHICKEN BREAST WITH CRANBERRY AND BRIE IN PUFF PASTRY
I was inspired with our trip to New Zealand to create this recipe. There were many cafes that had wonderful chicken, cranberry and Brie panini sandwiches, and I wanted to have a main course that was similar in flavour. The Cranberry Cream Sauce enhances the sweet and savoury combination.
Provided by Hag chef
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saute pan over medium high heat, and add the minced garlic.
- Season the pounded chicken with salt and freshly ground pepper.
- Brown the chicken in oil on both sides for about 5 minutes, and set aside to cool.
- Preheat oven to 350°F.
- Cut chicken breasts in half, if they are large, so they are about 2-3 oz each, or about 3x2 inch pieces.
- Roll out each 1/2 of the puff pastry to a rectangle about 8" x 18", and cut into thirds, so each one is about 8" x 6".
- You will have 6 rectangles in total.
- Place a piece of chicken at one end of the pastry, and top with 2 slices of Brie and 2 tablespoons of cranberry sauce.
- brush the edges of the pastry with egg, and roll it so that you end up with a double layer of pastry on the bottom, and the chicken is also at the bottom.
- Pinch to seal the edges of the pastry and brush the top and sides of the bundle with more of the beaten egg.
- Make sure there are no holes in the pastry.
- Bake at 350 for 20 - 25 minutes, or until golden brown.
- Cranberry Cream Sauce:.
- Mix together the corn starch and water to a paste, and set aside.
- Put the cranberry juice, wine, Dijon mustard, and cream in a medium saucepan and heat to just simmering.
- Add the corn starch mixture, and stir, or whisk, until thickened, for about 1 or 2 minutes.
- To Serve:.
- Make a puddle with about 1/4 cup of sauce on the plate. Place the chicken bundle on top, so that some of the sauce peeks out from underneath.
- If desired, garnish the plate with a few fresh cranberries.
- *To make this a little more health friendly, try using 1 sheet of Phyllo pastry per chicken breast instead of the puff pastry.
Nutrition Facts : Calories 786.7, Fat 49.4, SaturatedFat 17.4, Cholesterol 136.2, Sodium 503.2, Carbohydrate 50.4, Fiber 1.3, Sugar 16.3, Protein 31.5
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