Easy Cranberry Pecan Brie Wrapped in Puff Pastry

This warm, flaky, gooey appetizer brings people to the table fast. You wrap a wheel of Brie in buttery puff pastry, spoon sweet-tart cranberry sauce on top, add crunchy pecans, and bake until golden. When you slice into it, the cheese flows out like a rich, creamy river. It looks fancy, but you can make it with only a few simple steps and a short ingredient list. It works for busy weeknights, holiday parties, family dinners, and last-minute get-togethers. It also travels well and reheats nicely.

The balance is perfect. The pastry is crisp and light. The Brie is soft and mild. The cranberry adds a bright pop and a little sweetness. The pecans give nutty crunch. A quick egg wash makes the pastry shine. You bake it for just 25–30 minutes, and the result tastes like a dish that took hours. No special tools. No stress. Just reliable, golden comfort.

You can serve this dish to almost anyone. Cheese lovers dig in. Kids like the mild taste and the pastry. Guests who avoid strong flavors enjoy the smooth Brie. You can slice it into wedges or let people scoop it onto crackers. You can add fresh herbs, honey, or orange zest if you want, but the base recipe needs nothing more. It is simple and good, and it never fails to impress.

In this guide, you will learn why this recipe works so well, how to bake it step by step, how to serve it cleanly, how to store leftovers, and how to add small twists if you want to change it up. You will also find clear tips to avoid leaks, soggy pastry, or overbaking. By the end, you will be ready to make Easy Cranberry Pecan Brie Wrapped in Puff Pastry with calm hands and a happy kitchen.

Why Make This Recipe

• It uses only a few ingredients. You likely have most of them on hand during the holidays.
• It looks impressive, but you can make it fast with basic steps.
• It tastes rich and cozy and fits many seasons, not only winter.
• The mix of textures—flaky pastry, creamy cheese, crunchy nuts—feels special.
• The tart cranberry balances the buttery pastry and the mild Brie.
• It needs little prep time. You set it up in minutes and let the oven do the work.
• It works for small groups and big parties. You can scale it as needed.
• It makes a great starter, snack, or even a light lunch with a salad.
• You can carry it to a potluck and reheat it there.
• It suits both casual and fancy events. It looks at home on any table.
• You can swap the jam or the nuts if you want a new flavor.
• You can prep it ahead and bake when guests arrive.
• Clean-up is easy. You only use a board, a knife, a sheet pan, and a brush.
• The result is reliable. The pastry puffs, the cheese melts, and the top turns golden.
• Guests remember it. People often ask for the recipe after the first bite.

How to Make Easy Cranberry Pecan Brie Wrapped in Puff Pastry

You can bake this dish in about 30 minutes of oven time and just a few minutes of prep. Start by heating your oven so it is ready when the pastry is wrapped. Cold pastry puffs best, so keep it chilled until you roll it out. Work on a lightly floured surface. Place the Brie in the center. Spoon cranberry sauce on top, then sprinkle the chopped pecans. Fold the pastry up and over the cheese. Seal the seams so the Brie stays inside. Brush the pastry with an egg wash for shine and color. Bake until the pastry is deep golden. Let it rest for a few minutes before cutting so the cheese settles.

Here is a simple plan for smooth results:

• Keep the puff pastry cold but not frozen. Cold pastry puffs more and holds shape better.
• Lightly flour your surface so the pastry does not stick and tear.
• Center the Brie so the pastry wraps around evenly.
• Seal the seams well so the cheese does not leak.
• Brush the whole surface with egg wash for an even, shiny crust.
• Bake until golden brown. Do not pull it out too early or the pastry may be pale and soft.
• Rest the baked Brie for a short time, so it is easy to slice and serve.

If you follow these steps and the directions below, your Brie will come out melty in the center and crisp on the outside. The cranberry will warm and turn glossy. The pecans will toast lightly under the pastry lid, adding nutty depth. The egg wash will give a rich color that draws everyone in.

Ingredients

• 1 wheel of Brie cheese
• 1 sheet of puff pastry
• 1/2 cup cranberry sauce
• 1/2 cup chopped pecans
• 1 egg (for egg wash)
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface.
3. Place the Brie in the center of the pastry.
4. Top the Brie with cranberry sauce and chopped pecans.
5. Fold the pastry over the Brie, sealing it well.
6. Brush the pastry with beaten egg for a golden finish.
7. Bake for 25-30 minutes or until the pastry is golden brown.
8. Let it cool for a few minutes before serving.

How to Serve Easy Cranberry Pecan Brie Wrapped in Puff Pastry

Serve this dish warm, not piping hot. If you cut it right out of the oven, the melted cheese may rush out. Let it sit for about 5–10 minutes. The filling will settle, and you will get clean slices.

Place the baked Brie on a small board or platter. Use a thin spatula to move it if needed. Add small knives for spreading and a sharp knife for slicing wedges. You can cut it into halves or quarters and let guests take pieces. Or keep it whole and let people scoop melted Brie onto bread or crackers.

Great pairings:

• Fresh fruit slices: apples, pears, grapes. The fresh bite cuts the richness.
• Crunchy sides: crackers, crostini, toasted baguette.
• A bright salad: arugula or mixed greens with lemon vinaigrette.
• A simple garnish: rosemary sprigs or orange zest for color and aroma.

For extra flair, you can drizzle a little honey over the top, or sprinkle a tiny pinch of flaky salt. Both boost flavor without changing the core taste. If you want a sauce on the side, warm a bit more cranberry sauce and spoon it around the Brie on the platter. It looks pretty and gives guests an extra sweet-tart bite.

When serving at a party, place napkins and small plates nearby. The cheese can be a little messy in a good way. If the Brie cools during a long event, slide it back into a warm oven for a few minutes to refresh the crust and soften the center.

For drinks, pair with something crisp and bright. A dry sparkling wine, a light white wine like Sauvignon Blanc, or a fruity rosé works well. If you prefer non-alcoholic drinks, try sparkling water with lemon, or a tart cranberry spritzer.

How to Store Easy Cranberry Pecan Brie Wrapped in Puff Pastry

If you have leftovers, let the Brie cool to room temperature first. Then wrap it tightly in foil or place it in an airtight container. Store it in the refrigerator for up to 3 days. The pastry will soften, but you can bring back some crispness when you reheat it.

To reheat, warm your oven to 325°F (165°C). Place the wrapped Brie on a baking sheet and heat for about 10–15 minutes, or until the center feels warm and the pastry firms up. Open the foil near the end so the crust can crisp a bit. Avoid the microwave if possible. It can make the pastry soggy and uneven.

If you want to freeze leftovers, you can, but know the pastry will not be as crisp after thawing. Wrap it well in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the fridge overnight, then reheat in the oven at 325°F (165°C) until warm and crisp. For best texture, enjoy it fresh or from the fridge within a few days rather than freezing.

You can also store an unbaked, assembled Brie in the fridge. Wrap it well and keep it chilled for up to 24 hours before baking. Add egg wash right before it goes in the oven. This is a great way to prep for a party. Pull it out, brush, bake, and serve hot.

Tips to Make Easy Cranberry Pecan Brie Wrapped in Puff Pastry

• Thaw puff pastry in the fridge. Keep it cold until you roll it out. Cold pastry puffs better.
• Lightly flour your surface so the pastry does not stick or tear.
• Roll the pastry just enough to smooth creases. Do not make it too thin or it may leak.
• Place the Brie in the center so you have even edges to fold up and over.
• Pat the top of the Brie dry if it looks wet. This helps the sauce stay put.
• Spoon the cranberry sauce on top, not too close to the edge. Leave a small border so it does not spill before baking.
• Sprinkle the pecans over the cranberry so they cling to the sauce.
• Add a small pinch of salt and pepper right over the cranberry and pecans. A little seasoning wakes up the flavors.
• Fold the pastry up and over the cheese. Press seams together firmly so they seal.
• Place the wrapped Brie seam-side down on the baking sheet for a neat look.
• Use parchment paper on the baking sheet. It prevents sticking and makes clean-up easy.
• Brush all sides and the top with beaten egg. The egg wash gives color and shine.
• If you worry about leaks, you can pinch a second layer of pastry over thin spots. Press it gently so it bonds.
• Optional: Make a tiny vent on top with the tip of a knife. This can help steam escape and keep the crust crisp. Do not cut too deep.
• Preheat the oven fully. A hot oven helps the pastry puff right away.
• Bake until deep golden brown. Color is flavor. Pale pastry can taste raw.
• Rotate the pan halfway through if your oven bakes unevenly.
• Let the Brie rest for 5–10 minutes before slicing. This keeps the filling inside and gives cleaner cuts.
• Serve with a sharp knife and a small spreader. The spreader helps guests scoop cleanly without tearing the crust.
• Toast the pecans before adding if you want more nutty flavor. A few minutes in a dry pan is enough.
• If using store-bought cranberry sauce, stir it to loosen it. If it is very stiff, warm it slightly so it spreads easily.
• For easy lifting, bake on parchment and slide the whole sheet onto your serving board, then tug the paper out from under the pastry.
• Keep an eye on the bottom crust. If your oven runs hot, place the rack in the middle to prevent a too-dark base.
• If the top browns too fast, tent it loosely with foil near the end of baking.
• For neat edges, trim excess pastry before sealing and use the scraps to make small cut-outs for decoration.

Variation (if any)

• Fig and Walnut Brie: Replace cranberry sauce with fig jam and use walnuts instead of pecans. The fig adds deep sweetness and pairs well with Brie.
• Apricot and Almond Brie: Use apricot preserves and sliced almonds. Add a light sprinkle of black pepper for a sweet-savory finish.
• Raspberry Pistachio Brie: Swap in raspberry jam and chopped pistachios. A touch of lemon zest lifts the flavor.
• Savory Onion Brie: Replace cranberry sauce with caramelized onions and a few thyme leaves. Add a little black pepper for warmth.
• Honey Mustard Pecan Brie: Mix a spoon of honey with a little Dijon and spread it over the Brie. Top with pecans. The tangy-sweet mix is bold and bright.
• Apple Butter and Pecan Brie: Use apple butter instead of cranberry sauce and keep the pecans. Add a pinch of cinnamon if you like.
• Herb Brie: Keep the cranberry and pecans, and add chopped fresh rosemary or thyme for an aromatic note.
• Spiced Cranberry Brie: Stir a pinch of cinnamon or allspice into the cranberry sauce for a cozy holiday twist.
• Mini Brie Bites: Cut the pastry into squares, nestle small chunks of Brie with a dab of cranberry and a few pecans in each, fold, and bake in a muffin tin. Great for bite-size snacks.
• Gluten-Free Puff Pastry: If you need a gluten-free option, use gluten-free puff pastry. Follow the same steps. Keep it cold for best puff.
• Crescent Dough Swap: If you do not have puff pastry, use crescent roll dough. The texture is different, but it still tastes great and bakes up golden.

These changes keep the method the same but give you new flavors. Use what you have and what you like. The key steps—wrap, egg wash, bake until golden—stay the same.

FAQs (minimum three FAQ)

Q: Do I need to remove the rind from the Brie?
A: No. Keep the rind on. It holds the cheese in place as it melts and helps the Brie keep its shape inside the pastry. The rind is edible and mild. If you do not like the rind, you can trim a little from the top, but leave the sides and bottom so the cheese does not ooze out while baking.

Q: Can I make this ahead?
A: Yes. Assemble the Brie in puff pastry up to 24 hours ahead. Wrap it well and keep it in the fridge. Do not add the egg wash until right before baking. When guests arrive, brush with egg and bake as the directions say. You can also bake it earlier and reheat in a 325°F (165°C) oven for 10–15 minutes to crisp it and warm the center.

Q: How do I stop the pastry from going soggy on the bottom?
A: Start with a fully preheated oven and bake on a middle rack. Use parchment on your sheet pan. Keep the pastry cold so it puffs fast. Do not overload the Brie with too much sauce. A light layer is enough. Bake until the crust is deep golden. If you pull it too early, it can be soft. Let it rest a few minutes after baking so steam escapes.

Q: What if my Brie leaks while baking?
A: A small leak is okay. The pastry will still taste great. Next time, seal the seams more firmly and place the wrapped Brie seam-side down. You can also add a tiny vent on the top so steam can escape. Bake on parchment for easy clean-up.

Q: Can I use a different jam instead of cranberry sauce?
A: Yes. Fig, raspberry, apricot, or cherry jam all taste great with Brie. Choose a jam that is not too thin, so it does not run. Keep the amount the same so the pastry does not overflow.

Q: Do I have to use pecans?
A: No. Walnuts, almonds, or pistachios work well, too. You can also skip nuts if you want a nut-free version. The recipe still tastes rich and creamy without them.

Q: How long should I let it rest before serving?
A: Let it rest for about 5–10 minutes after you take it out of the oven. The cheese will settle, and you will get cleaner slices. If you cut too soon, the Brie may flow out quickly.

Q: What should I serve with it?
A: Serve with sliced apples or pears, grapes, simple crackers, or toasted baguette. A crisp salad also pairs well. For drinks, try sparkling water with lemon, a dry sparkling wine, or a light, bright white wine.

Q: Can I bake it in an air fryer?
A: You can, if your air fryer is large enough. Heat it to about 350°F (175°C) and cook until the pastry is golden brown, usually 15–20 minutes. Check often near the end. Every air fryer is different, so times may vary. Use parchment made for air fryers to keep the pastry from sticking.

Q: What if I only have a small wheel of Brie?
A: That is fine. Use the same method. You may have extra pastry; trim it and press the seams tight. Bake time can be a bit shorter. Start checking a few minutes early and pull it when the crust is golden.

With these simple steps, tips, and answers, you can make Easy Cranberry Pecan Brie Wrapped in Puff Pastry with confidence. Keep the pastry cold, seal the seams, brush with egg, and bake until golden. Then rest, slice, and enjoy the mix of creamy, flaky, sweet, and crunchy in every bite.

Easy Cranberry Pecan Brie Wrapped in Puff Pastry

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• Author: amanda-hart
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A warm and gooey appetizer with Brie cheese wrapped in flaky puff pastry, topped with sweet-tart cranberry sauce and crunchy pecans.

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Ingredients

Scale 1x2x3x

• 1 wheel of Brie cheese
• 1 sheet of puff pastry
• 1/2 cup cranberry sauce
• 1/2 cup chopped pecans
• 1 egg (for egg wash)
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface.
3. Place the Brie in the center of the pastry.
4. Top the Brie with cranberry sauce and chopped pecans.
5. Fold the pastry over the Brie, sealing it well.
6. Brush the pastry with beaten egg for a golden finish.
7. Bake for 25-30 minutes or until the pastry is golden brown.
8. Let it cool for a few minutes before serving.

Notes

Allow the Brie to rest for 5-10 minutes before slicing to ensure clean cuts. If desired, garnish with fresh herbs or a drizzle of honey.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: Brie, appetizer, puff pastry, cranberry, pecans, cheese, holiday recipe