This stunning Cranberry, Maple & Pecan Baked Brie in puff pastry is an easy yet impressive appetizer that’s perfect for the holidays. 

Oh man, Thanksgiving is practically upon us. I’m headed out the door soon to do an epic Thanksgiving meal prep for one of my clients so that I can take Thanksgiving Day off and spend it with family.

Not that there won’t be lots of cooking involved there too! But I couldn’t let Thanksgiving go by without sharing this easy peasy holiday appetizer with you.

Cranberry, Maple & Pecan Stuffed Baked Brie in Puff Pastry – a crowd pleaser with minimal effort! 

This Cranberry Maple Pecan Baked Brie in puff pastry is something I’ve been making for the past few years.

It’s always a crowd pleaser and even though it looks complicated, it only takes about 10 or 15 minutes to throw together!

This gooey Cranberry Maple Pecan Baked Brie in puff pastry makes a fantastic centerpiece to a holiday spread. If your Thanksgiving menu is already set, save this baby for your Christmas or Hanukah celebrations!

We take a wheel of cheese and fill it with a melange of lovely winter spices, orange zest, dried fruit and pecans, all bound together with maple syrup.

The stuffed brie gets wrapped up in buttery puff pastry and baked until the cheese is melted and gooey and just begging to ooze out of its crispy shell.

Tips for making Baked Brie in Puff Pastry: 

• To allow for extra easy slicing, freeze your wheel of cheese for about 20 minutes prior to cutting.
• Depending on your brand of puff pastry, you might have to roll it out to make the sheet large enough to wrap the wheel of cheese. I find this works best on a lightly floured, cool surface.
• Wrap your brie up like a package. You want to make sure that the wheel of cheese is fully enclosed on top to prevent any leakage. Egg yolk works great as a “glue” to seal all the edges.
• I love cutting out holiday shapes from scraps of puff pastry such as holly leaves or stars to adorn the top.

Variations on this recipe:

• Feel free to swap pecans for walnuts or pistachios. Both nuts work beautifully paired with the rich and creamy Brie cheese.
• For this recipe, you can use any dried fruit you have on hand. Think dried sour cherries, chopped apricots or figs.
• You can use honey instead of maple syrup.

Can I make this Baked Brie in Puff Pastry ahead of time? 

Yes, you can! If you want to assemble the whole thing a day before serving, you should skip the egg wash and place the brie in the fridge overnight.

If you want to make it a couple of hours before serving, you can brush it with egg yolk, no problem.

To make sure, the cheese is perfectly melted and the puff pastry crispy and golden, place the brie in puff pastry in the freezer an hour before serving and preheat the oven during the last 15 minutes.

I hope everyone has a wonderful Thanksgiving (if you celebrate it)! Even if you don’t it’s always a good thing to take time and reflect on all there is to be thankful for.

Thanks for reading Le Petit Eats! To keep up with my adventures in the kitchen, follow me on Facebook, Instagram, Twitter, and Pinterest. If you make this Cranberry Maple Pecan Baked Brie in Puff Pastry, please share it using the hashtag #LePetitEats!

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Cranberry Maple Pecan Baked Brie

Cranberry Maple Pecan Baked Brie, baked in a decorative puff pastry shell, is an easy appetizer that's perfect for the holidays.

Course Appetizer

Cuisine American, French

Keyword appetizers for sharing, baked brie, puff pastry appetizers

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 -6

Calories 300 kcal

Ingredients

• 1 tablespoon dried cranberries
• 1 tablespoon golden raisins
• 1 tablespoon chopped pecans
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 teaspoon orange zest
• 2 tablespoons maple syrup
• 1 wheel brie or camembert
• 1 sheet puff pastry
• 1 egg yolk

For serving

• apple slices
• pear slices
• crackers

Instructions

1. Preheat oven to 400 degrees. In a small bowl, toss together the cranberries, raisins, pecans, nutmeg, cloves, orange zest and maple syrup.
2. Slice the wheel of Brie in half, horizontally, so that the halves are two thin wheels of Brie. Place half of the Brie (rind-side down) onto the puff pastry dough. Spoon fruit and nut mixture evenly over the top. Place the other half of the Brie (rind-side up) on top. Bundle the pastry dough around the Brie and brush with egg yolk.
3. Bake for 15-20 minutes. Serve with apple slices, pear slices and crackers.

Recipe Notes

• To allow for extra easy slicing, freeze your wheel of cheese for about 20 minutes prior to cutting.
• Depending on your brand of puff pastry, you might have to roll it out to make the sheet large enough to wrap the wheel of cheese. I find this works best on a lightly floured, cool surface.
• Wrap your brie up like a package. You want to make sure that the wheel of cheese is fully enclosed on top to prevent any leakage. Egg yolk works great as a “glue” to seal all the edges.
• I love cutting out holiday shapes from scraps of puff pastry such as holly leaves or stars to adorn the top.

Need some last minute Thanksgiving inspiration?

Pumpkin Sage Hummus

Warm Kale & Delicata Squash Salad

Roasted Fennel, Leek & Charred Lemon Stuffing

Mushroom & Sage Cornbread Stuffing Muffins

Goat Cheese & Chive Mashed Potatoes