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Baked Stuffed Brie with Cranberries & Walnuts
Baked Stuffed Brie with Cranberries & Walnuts
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Decadent Brie and cranberry stuffed in flaky puff pastry, baked to golden perfection for gooey, melted goodness.
Ingredients:
  • 1 small wheel of brie (about 6 to 8 inches), chilled
  • 0.25 cup dried cranberries
  • 0.25 cup chopped walnuts
  • 1 sheet frozen puff pastry, thawed, plus extra for (optional) design
  • 1 large egg
  • 1 teaspoon water
Instructions:
  • Score the Brie around the equator with a sharp paring knife, then loop string or dental floss around the scored cut. Make a half knot by looping one end over the other, and pull in opposite directions to cut the Brie in half.
  • Place Brie halves, cut-side up, on a flat surface. Spread cranberries on one half and walnuts on the other, gently pressing them into the cheese. Join the halves with cranberries on top of walnuts, press together, and secure any cranberries or walnuts that fall out.
  • On a dusted surface, roll puff pastry to 1/8-inch thick. Center Brie on pastry, wrapping dough around it, trimming excess corners if necessary.
  • In a small bowl, combine the egg and water. Brush the dough with the egg wash. Fold one edge of the dough over the Brie, then the opposite side, followed by the remaining edges to encase the Brie. Trim off any excess dough. Flip the Brie so the seam is at the bottom and gently press the sides to secure the dough around the Brie. Brush the top and sides of the wrapped Brie with more egg wash.
  • Cut decorative pieces from the extra puff pastry and place them on top of the Brie. Brush the pieces lightly with egg wash. Freeze the Brie for 1 hour.
  • Heat your oven to a toasty 425 degrees F (220 degrees C) and cover a rimmed baking sheet with parchment paper.
  • Lay the Brie on the baking sheet and bake in the preheated oven on the center rack until golden brown and oozing cheese, for about 20 to 25 minutes. (Brie almost always oozes when baked.)

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