Baked Brie with Cranberry
This baked brie with cranberry is the appetizer that makes the whole Thanksgiving table stop and stare. A whole wheel of creamy brie, topped with tart-sweet cranberry sauce and a sprinkle of toasted pecans, is wrapped in golden, flaky puff pastry and baked until the cheese inside is molten and spoonable. Cut into it at the table and watch it ooze — it is the kind of starter guests remember long after dinner.
The beauty is how little work it takes: five ingredients, one baking sheet, and about 30 minutes from fridge to table. It works with homemade cranberry sauce or a good store-bought one, and it pairs perfectly with crackers, crostini, and sliced apples.
Prep time: 15 minutes Cook time: 25 minutes Servings: 8
What You’ll Need
- Baking sheet lined with parchment paper
- Rolling pin
- Pastry brush
- Small bowl
- Sharp knife for serving
For a baking dish that goes from oven to table, see our best casserole dish for Thanksgiving guide, and for a beautiful serving plate, our best turkey serving platter guide.
Ingredients
- 1 sheet frozen puff pastry, thawed according to package directions
- 1 wheel brie cheese (8 ounces), rind on
- 1/3 cup cranberry sauce (whole-berry preferred)
- 1/4 cup chopped toasted pecans
- 1 tablespoon honey (optional, for drizzling)
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Crackers, crostini, and sliced apples, for serving
Instructions
- Preheat the oven and prepare the pastry. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry sheet into a 12-inch square and trim any uneven edges.
- Toast the pecans. If the pecans are not already toasted, spread them in a dry skillet over medium heat and toast for 2–3 minutes, shaking the pan often, until fragrant. Set aside to cool.
- Assemble the brie. Place the brie wheel in the center of the pastry. Spoon the cranberry sauce over the top of the brie and sprinkle with the toasted pecans. Drizzle with honey if using.
- Wrap the pastry. Fold the corners of the pastry up and over the brie, pleating as you go so the cheese is fully enclosed. Pinch the seams to seal, and trim any excess pastry. Flip the bundle seam-side down onto the prepared baking sheet.
- Decorate and egg wash. If you like, cut small leaf or star shapes from the pastry trimmings and press them onto the top. Brush the whole bundle generously with the egg wash.
- Bake until golden. Bake for 20–25 minutes, until the pastry is deep golden brown and puffed. If the top browns too quickly, tent loosely with foil for the last 5 minutes.
- Rest before serving. Let the baked brie rest for 10 minutes — this lets the cheese settle so it oozes rather than floods when cut. Transfer to a serving plate with crackers, crostini, and sliced apples.
Tips for the Best Baked Brie with Cranberry
- Keep the rind on. The rind holds the brie together in the oven and is completely edible — it softens beautifully and adds flavor. Do not trim it off.
- Do not overfill the cranberry sauce. More than 1/3 cup can leak out during baking and make the pastry soggy. A thin, even layer gives the best balance of tart and creamy.
- Serve it warm, not piping hot. Ten minutes of resting is the sweet spot — the cheese is molten and spoonable but still holds its shape when cut, instead of running all over the plate.
Creamy, golden, and bursting with tart cranberry — this baked brie with cranberry is the Thanksgiving appetizer your guests will ask for again next year.
