Description
This Maple-Cranberry Baked Brie is a festive and elegant appetizer featuring a wheel of creamy brie wrapped in flaky puff pastry, topped with a homemade maple-cranberry jam. The sweet and tangy jam, enhanced with hints of orange and cinnamon, perfectly complements the rich, gooey cheese inside. Baked until golden and sprinkled with turbinado sugar, this delightful dish makes a perfect addition to holiday or special occasion gatherings.
Ingredients
Scale
Maple-Cranberry Jam
- 1 cup frozen or fresh cranberries
- 1/3 cup granulated sugar
- 1/4 cup pure maple syrup, plus more for drizzling
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 2 teaspoons cornstarch
- Kosher salt, a large pinch
- Ground cinnamon, a large pinch
For the Brie and Pastry
- All-purpose flour, for dusting
- 1 (8-ounce) sheet frozen puff pastry, thawed
- 1 (8-ounce) wheel brie
- 1 large egg, lightly beaten
- 2 tablespoons turbinado sugar
Instructions
- Make the Maple-Cranberry Jam: Preheat your oven to 425°F to be ready for baking later. In a small saucepan over medium-high heat, combine the cranberries, granulated sugar, maple syrup, orange zest, orange juice, cornstarch, and a large pinch of kosher salt. Bring the mixture to a boil, stirring frequently and using the back of a spoon to gently smash the cranberries as they cook. Continue cooking until the cranberries burst and the jam thickens, about 4 to 6 minutes. Remove the pan from heat, stir in the cinnamon, and allow the jam to cool completely.
- Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry into a 10-inch square. Transfer this pastry square onto a parchment-lined baking sheet.
- Assemble the Brie: Place the wheel of brie in the center of the puff pastry. Spoon the cooled maple-cranberry jam generously over the top of the brie.
- Wrap the Brie: Fold the edges of the four corners of the puff pastry inward by about 1/2 inch, then gently drape each corner up and over the brie, ensuring the dough mostly covers the cheese while leaving small gaps between each folded corner.
- Apply Egg Wash and Sugar: Brush the entire surface of the puff pastry with the beaten egg to achieve a beautiful golden color when baked. Sprinkle the dough generously with turbinado sugar for a subtle sweetness and crunchy texture.
- Bake the Baked Brie: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the pastry is lightly golden brown. If the pastry browns too quickly, tent the brie loosely with foil to prevent burning.
- Serve: Once baked, transfer the baked brie to a serving platter. Drizzle additional maple syrup over the top just before serving for an extra touch of sweetness.
Notes
- Make your own maple-cranberry jam instead of buying jarred jam to maximize freshness and flavor.
- Freeze the puff pastry according to package directions before rolling for easier handling if it becomes too soft.
- Tent with foil during baking if pastry edges brown too quickly to prevent over-browning.
- Let the baked brie rest for a few minutes after baking so the cheese firms up slightly and is easier to slice.
- Pair with crusty bread, crackers, or fresh fruit for a well-rounded appetizer experience.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 459
- Sugar: 25 g
- Sodium: 346 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 69 mg
