Warm Cranberry Pecan Brie en Croute wraps buttery puff pastry around brie, fresh cranberry sauce, and candied pecans to make the perfect holiday appetizer.
Its not often I make an appetizer that could just as easily been served up as a breakfast treat or a dessert. Its also not that often that I make an appetizer and my kids fight over who gets last bit. This warm cranberry pecan brie wrapped in puff pastry did all those things.
This is also one of those appetizers that look super fancy but in reality only takes 5 minutes to put together. It starts with a sheet of puff pastry. I buy it in the frozen section from Trader Joe’s and let it thaw in the refrigerator. Puff pastry likes to be warm enough to be flexible and stretch but cool enough to handle without being overly sticky. There’s a fine line you’ll come to know with practice. I prefer to use homemade cranberry sauce and homemade candied pecans because they simply taste better and are more cost effective than store bought, but I understand (probably more than most) how busy the holidays are and if you need to use store bought, no one will think any less of you.
Go ahead and wrap that sucker up any which way you please. Make it pretty or make it ugly. No one will care because of how delicious it is.
You just want to be sure to keep the wax on the brie in tact so the cheese stays in a nice little bundle and doesn’t ooze out until you cut into it. I’m telling you this because I actually had a 2 pound brick of brie and cut it in half for this recipe. Not pictured: all the wonderful brie that oozed out the other end during the cooking process. Ah, the magic of photography and what you can and cannot see with a shallow depth of field. Do as Self Proclaimed Foodie says, not always as Self Proclaimed Foodie does. My mistake didn’t ruin the recipe at all, but I must share my mistakes with you so you will only experience success.
Now, I suppose you could serve this with crackers but we didn’t feel it needed them. The buttery and flaky puff pastry is plenty for this appetizer, so we were completely happy to slice it and gobble it up as is.
If you’re wondering about that homemade cranberry sauce and candied pecans, go ahead and click on the photos below to check out those recipes:
Cranberry Pecan Brie en Croute
- 8 ounce wheel or brick of brie wax in tact
- 1 cup fresh cranberry sauce
- 1/2 cup candied pecans
- 1 puff pastry sheet 8 ounces
- Preheat oven to 375° F.
- Unwrap puff pastry sheet and set on baking sheet. Place brie on top of puff pastry. Mound cold cranberry sauce on top of brie followed by candied pecans. Wrap pastry dough around brie, trying your best to seal it. Bake in preheated oven for 25-30 minutes or until pastry is golden brown. Serve immediately.