Cranberry Maple Pecan Baked Brie, baked inside of a decorative puff pastry shell, 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. This Cranberry Maple Pecan Baked Brie 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 makes a fantastic centerpiece to a holiday spread. If your Thanksgiving menu is already set, save this baby for your Christmas or Hanukah celebrations!
A filling of lovely winter spices, orange zest, dried fruit and pecans, all bound together with maple syrup, gets wrapped up in buttery puff pastry and baked until the brie is melted and gooey and just begging to ooze out of its shell. I love cutting out holiday shapes from scraps of puff pastry such as holly leaves or stars to adorn the top.
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.
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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.
- 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
- Apple slices pear slices and crackers, for serving
Preheat oven to 400 degrees. In a small bowl, toss together the cranberries, raisins, pecans, nutmeg, cloves, orange zest and maple syrup.
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.
Bake for 15-20 minutes. Serve with apple slices, pear slices and crackers.
Need some last minute Thanksgiving inspiration?