Baked brie has become a serious weakness of mine. A serious weakness. A great baked brie truly makes a cheese board. It’s my new requirement for cocktail parties at my house!
This recipe for baked brie is seasonally appropriate (cranberries!) and ever so easy to make. I feel like a Geico commercial: “it’s so easy, a caveman could do it!”
But really. A caveman could make this.
- 1 sheet of puff pastry dough, thawed
- 1/4 cup of pecan halves, plus extra for topping
- 1/3 cup of cranberry butter
- 1 eight-ounce wheel of brie
- 1 egg
- 1 tablespoon of water
- pinch nutmeg
Begin by preheating the oven to 400°F (205ºC) and spraying a baking sheet with nonstick cooking spray. Roll the pastry dough flat and cut it to fit the brie (keep in mind it needs to totally cover the brie – on all sides).
Place the pecans, flat-side-up, in a ring shape in the center of the pastry dough. Press the pecans gently to set them in place. Put the large dollop of cranberry butter in the center of this ring of pecans, spreading it a bit so all of the pecans are covered by the cranberry butter. Place the wheel of cheese on top of the cranberry butter and fold the pastry dough around the brie, pinching the seams to close and making sure that the brie is completely covered by the pastry dough.
In a small bowl, whisk together the egg and the water. Brush this mixture over the pastry dough, particularly focusing on the seams. Place a few pecans on top of the wheel (in the center) and sprinkle the pastry dough with the slightest pinch/dash of nutmeg. Place the wheel on top of the baking sheet and bake in the oven for 25 minutes, or until the pastry dough turns a golden brown.
What are your cheese plate essentials? Share in the comments!