Cranberry and Pecan Brie En Croute
This Cranberry and Pecan Brie En Croute is brie, cranberries, brown sugar, and pecans wrapped in flaky puff pastry dough.
CRANBERRY AND PECAN BRIE EN CROUTE
I’m headed to the beach with my family that’s in town visiting but not until I share with you one of my favorite holiday appetizers – Cranberry and Pecan Brie En Croute. It’s great for Thanksgiving or Christmas as an appetizer.
It’s Brie topped with cinnamon toasted pecans, cranberries, and brown sugar all wrapped in a buttery puff pastry. John and I ate this all by ourselves.
If you need a tutorial on toasting pecans, my friend Cheryl has a great one.
|Just place the Brie on the puff pastry and pile on toasted cinnamon pecans, cranberries, and brown sugar.|
OTHER APPETIZER RECIPES
Cranberry and Pecan Brie En Croute
- 1 sheet frozen puff pastry, , thawed
- 1 8 ounce wheel of Brie cheese
- 1/3 cup chopped pecans
- 1 tablespoon butter
- 1/4 teaspoon cinnamon
- 1/4 cup dried cranberries
- 1/4 cup brown sugar
- 1 egg, beaten
- Preheat oven to 375°F.
- Soak dried cranberries in a small bowl of water for one minute so that they are not hard.
- Lay thawed puff pastry sheet on a cookie sheet.
- In a small saucepan, melt butter. Stir in pecans and cinnamon and toast for about 3 minutes.
- Place Brie in the middle of the puff pastry.
- Place pecan mixture on top of Brie.
- Place brown sugar on top of pecan mixture. The heat of the pecan mixture will help melt the brown sugar.
- Drain cranberries. Place them on top of brown sugar.
- Bring the edges of the puff pastry up and press them together making sure to seal the dough. If you have excess dough you can cut a leaf or decoration to add to the top of the Brie.
- Using a pastry brush, brush the entire pastry with the beaten egg.
- Bake for 15-20 minutes in the oven or until the pastry is a golden brown.
- Serve with crackers or just by the slice.
I have made your recipe for years and my kids and grandkids love it! But I am stressing because I never seem to get the baking part right. 15-20 minutes doesn’t seem long enough to soften the brie. I either get stiff brie, melted brie…or worst, molten brie that oozes out all over the serving platter.
I’ve noticed that the brand of Brie I use makes a difference. 15-20 minutes should be long enough to melt it. Don’t cut in right away. Let it sit for a second.
The recipe is just what I am looking for! Can I make it the night ahead then bake it off the next day?
What about assembling this all ahead of time and popping it into the oven at the last minute?
What kind of crackers taste best with this?
Ritz taste good with this but others like Wheat Thins are good too.
these were an amazing success! Prep did take me more than 5 mins but was so easy! I made two and thought it was too much and they were gone in mere mins! Amazing
I made this for Christmas & it was such a hit. We are having family over for Super Bowl today and this was the first request as an appetizer! THANKS
I want some!!
I have fresh cranberries wil that work?
I’ve never tried it with fresh cranberries. I’m sure it would work. The only thing is that the fresh ones would probably create some juice when cooking and cause it to be soggy. Maybe not?
when toasting the pecans,do i need to stir during baking? will they burn otherwise?
Yes, stir them. You really only need to do it for a couple of minutes to bring the flavor out.
Quick question but craisins or non-sweetened cranberries? This looks like a great recipe for Thursday and I want to make sure I’ve got the right ingredients :). Thanks!
I used craisins but I think you could use either.
I am curious, I have tried Brie several times and make something similar, but the white coating on the cheese always stumps me… In previous attempts I have actually “peeled” the white coating off the cheese, but from your pictures it looks like you leave it on. I never knew if you could eat it or not… So all this is to say that when I take the Brie out of the wrapper, I should just leave that white coating on and bake away? Thanks for the tip!
A lot of people like the skin of the Brie. I actually prefer to scrape it off with a knife…
How do you eat this? With a fork or serve with crackers?
I serve with a knife to cut and crackers and apples for spooning it on to. But honestly it’s good all by itself.
You could make it without. It’s a little messier though. The puff pastry kind of holds it all in.
can it be made without the puff pastry?
Oops. Sorry I changed it. Add in the cinnamon in with the pecans.
This looks great but when do you put the cinnamon in? With the pecans??
That just looks ridiculously good! I wish is was Christmas again.
I had this at a friends house last night. He chopped the nuts finer, and used about half the sugar. It was so great, I’m making a list right now to go out and get what I need to make it myself. Highly recommend!
this looks AMAZING! i wouldnt dare make this cos i’d just eat it all to myself lolz abd im sure that will equate to about 12 hrs of running
Yum, this recipe speaks to me……..I need to make this asap
This looks so sinful! Brie is one our favorite cheeses. We’ll definately try this one out!
OH….MY….GOSH!!! I am making this Today!! lol
Wow what a delicious looking dessert! Looks pretty easy to make, too, actually! Yum!
Delicious! I’d love this recipe. Mmmm.
This looks amazing and sounds delicious. I am going to make it for Thanksgiving.
Oh my goodness what a beautiful post! The pictures are fabulous.
That looks amazingly good, now if only you posted this last week! I checked your blog first to find a recipe for a cranberry brie, but had no luck. I found out that Trader Joes sells them, but I ended up just serving a plain brie…not as yummy. Thanks for this post though for future brie needs:) I love all that you share…especially your humor.
Can I make this into individual servings in a muffin tin? How would you revise the recipe? I would cut the puff pastry and brie into little squares, but not sure how to adjust baking time.
It should work. I would guess to bake about 12-15 minutes
I’m so excited to find you and this recipe!
My daughter and son-in-law absolutely LOVE brie in pastry. Now I can’t wait to make this “fancier” version to show off! Maybe I’ll post a photo on my blog bakedinmaine. Thanks!!!