Sweet and Savory Baked Brie is a very simple holiday appetizer that is a big crowd pleaser and it looks absolutely gorgeous on any holiday table. I guarantee you this appetizer will disappear in front of your eyes.
I love baked brie. I love puff pastry, I love pomegranates and I love brie. So this dish is utter perfection.
I make this holiday favorite every year, but I made this for a holiday party this past week and it was a huge hit! Everyone was asking for the recipe so I had to post this one.
I made this with my Pomegranate and Rosemary Cranberry Sauce which gives it a nice sweet and savory twist. Feel free to use any leftover cranberry sauce you have lying around after Thanksgiving. This is a good excuse to use up what you got. As if you needed an excuse.
All the brie lava goodness.
Sweet and Savory Baked Brie
Ingredients
- 1 {13 ounce} Brie Wheel
- 1 sheet Frozen Puff Pastry, thawed
- Pomegranate and Rosemary Cranberry Sauce
- 1 whole Egg
- 1 tablespoon Water
- Crackers
Directions
- Step 1 Preheat your oven to 400 degrees F. Unfold the puff pastry sheet on a floured surface. Roll out slightly. Place the brie wheel in the center and spread the cranberry sauce on top in an even layer. Fold the puff pastry around the brie, crimping the top together and sealing the edges. Place on a parchment lined baking sheet.
- Step 2 Whisk together the egg and the water. Brush the egg wash on the puff pastry covered brie.
- Step 3 Place in the oven to bake for 20 – 25 minutes until golden brown. Remove and let stand for 15 minutes before serving. Serve with crackers or toasted crostinis.
Preheat your oven to 400 degrees F.
Unfold the puff pastry sheet on a floured surface. Roll out slightly.
Place the brie wheel in the center and spread the cranberry sauce on top in an even layer.
Fold the puff pastry around the brie, crimping the top together and sealing the edges. Place on a parchment lined baking sheet.
Whisk together the egg and the water. Brush the egg wash on the puff pastry covered brie.
Place in the oven to bake for 20 – 25 minutes until golden brown. Remove and let stand for 15 minutes before serving.
Serve with crackers or toasted crostinis.
Savor and Enjoy!
Sounds good. I make something similar. White Chocolate, Toasted Almonds, and Raspberries in Puff Pastry.
For the brie wheel, you don’t trim the outside of it? That thick white part that circles the cheese? Doesn’t that have a bitter taste? I ask because we’ve been trimming that part every time we ate brie because we felt it was inedible lol
It’s all about preference, the rind on brie is just mold and you can eat it. Just with any aged cheese, you’re going to get mold. The brie cheese itself melts completely during the cooking process so the rind just stays whole and you can eat around it easily. Don’t be scared of the rind though, it may be bitter but it is edible.
I tried making it without the rind and it was a disaster! It just turned into a sloppy, gooey mess!
Hi Machelle, You definitely need to keep the rind on, no where in this recipe does it say to cut it off. Hope it goes better next time!