Baked Brie in Puff Pastry

A close-up of a flaky puff pastry filled with melted brie cheese, bright red cranberries, and topped with chopped pistachios and sugar crystals. The crust is golden and slightly glossy.

Baked Brie in Puff Pastry

This Baked Brie in Puff Pastry features a wheel of creamy brie topped with homemade cranberry-orange sauce and chopped pistachios, all enveloped in flaky puff pastry and baked until golden. It’s an elegant sweet-and-savory appetizer for holiday parties, game days, and cozy winter entertaining. I love serving it for Thanksgiving, Christmas, and New Year’s. It’s practical, too: assemble ahead, refrigerate up to 1 day, or freeze it unbaked and bake straight from frozen.

Course Appetizer

Cuisine American

Keyword baked brie in puff pastry, brie cheese puff pastry, brie cheese recipes

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 283kcal

Author Julia

Ingredients

For the cranberry-orange sauce

1 ½ cups fresh cranberries
⅓ cup granulated sugar
1 large orange (zest)
½ cup freshly squeezed orange juice
½ teaspoon vanilla extract
pinch ground cinnamon
pinch kosher salt

For the brie wrapped in pastry

1 sheet frozen puff pastry thawed
8 oz wheel of brie cheese (or 10 oz)
¼ cup shelled pistachios roughly chopped
1 large egg beaten (for egg wash)

For garnish

course sugar for sprinkling
fresh herbs for serving
crackers and baguette slices for serving

US Customary - Metric

Instructions

Make the cranberry-orange sauce:

Add cranberries, sugar, orange zest, orange juice, vanilla, cinnamon, and salt to a medium saucepan set over low heat. Bring to a gentle simmer, stirring often, and cook for 5–8 minutes, or until the cranberries burst and the mixture thickens to a jam-like consistency.
Remove from the heat and let cool completely; the sauce will continue to thicken as it cools.

Assemble the brie:

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Lay the puff pastry sheet on the prepared baking sheet. You can cut it into a square for a neat final shape, or fold the corners up and over the brie as-is, in which case they will overlap slightly.
Place the brie wheel in the center of the pastry. Spoon about ½ cup of the cooled cranberry–orange sauce on top (reserve the extra for serving).
Scatter the pistachios over the sauce.
Fold the pastry like an envelope: If your pastry is cut into a square, work one corner at a time. Lift one corner of the pastry and fold it toward the center of the brie, pressing gently to adhere. Brush that folded edge with a little egg wash to help it seal. Fold the opposite corner toward the center and press to secure, then brush again with egg wash. Repeat with the remaining two corners, sealing each one with egg wash as you go.
Brush the entire pastry surface with the egg wash then sprinkle with coarse sugar.

Bake

Bake for 25-28 minutes, or until the pastry is golden brown.
Scatter the Puff Pastry baked Brie with some fresh herbs and serve straight away with crackers and toasted baguette slices.

Notes

Thaw puff pastry overnight in the fridge, not on the counter, to avoid sticky dough that tears during folding.
Score the pastry top lightly: A few shallow slashes let steam escape without oozing fillings, keeping the shape intact.
Don't skimp on egg wash layers: Brush folds generously to seal them tightly; it creates a golden, shiny crust and prevents leaks during baking.
Do I need to cut the rind off the brie? Nope. I keep it on - it helps the cheese hold shape. It softens in the oven and is totally edible. Just make sure the brie cheese is fresh and hasn't expired. Also, make sure the rind is completely white and fresh.
Can I use jam instead of making the sauce? Yes. Use ½ cup orange or berry jam. You can still add a pinch of cinnamon and a bit of orange zest.
What if my puff pastry leaks filling? It happens if the seals aren't tight. Next time, chill for 15 minutes post-assembly and use more egg wash on the folds.
How do I keep the puff pastry from getting soggy? Cool the sauce, pat the brie dry, seal seams with egg wash, and chill the wrapped brie before baking. Bake on parchment at 400°F so the bottom crisps.
How long should I rest it before serving? 8–10 minutes. If you cut too soon, it can gush out; resting allows you to achieve lush, controlled ooze.
Can I make this ahead for a party? Absolutely. Assemble it fully (without final egg wash), cover, and chill in the fridge up to 6 hours, then bake fresh; just add 5 extra minutes if cold.
The calorie count DOES NOT INCLUDE garnishes such as crackers or bread slices.

Make Ahead Tips:

The cranberry–orange sauce can be made up to 4 days in advance and refrigerated in an airtight container.
The assembled unbaked brie can be wrapped and refrigerated for up to 6 hours before baking.
Brush with egg wash just before it goes into the oven.

Storage Tips

Room Temperature: Keep at room temperature for up to 2 hours after baking for serving.
Refrigerator: Store leftovers tightly wrapped or in an airtight container for up to 3 days.
Reheat in the preheated oven at 350ºF until warmed through.
Freezer: Freeze fully baked and cooled brie for up to 1 month. Thaw overnight in the refrigerator, then reheat at 350ºF until heated through.

Nutrition