Need a quick and easy, yet impressive appetizer? Look no further than this Cranberry and Walnut Brie with Sugared Cranberries!
With the holidays just around the corner, there’s all sorts of entertaining to do…and not much time to get things ready, amIright?? If you’re like me, you’d like something special to “wow” your company, but don’t want to spend all evening in the kitchen. That’s why I love keeping Pepperidge Farm® Puff Pastry on hand in my freezer.
You can find Pepperidge Farm® Puff Pastry in sheets, shells and cups. For this recipe, you’ll need the sheets.
I use the sheets all of the time to make puff pastry filled with brie and jam. But after I made my Simple Cranberry Sauce last week, I knew that’s what I was using to fill my next puff pastry! I added some chopped walnuts (pecans would be fabulous, too), for some extra crunch, but they’re optional.
You can certainly buy canned cranberry sauce to use instead of homemade, but believe me – it’s totally worth it to make your own, and it only takes a few minutes.
Or, you can secretly set some aside on Thanksgiving, and you’ll be set to go to make this appetizer as a quick snack after all of your Black Friday shopping. 😉
Just thaw one puff pastry sheet and set your brie wheel in the middle. Top it with 1/4 cup of cranberry sauce (if you’re purchasing some from the store, whole-berry works best) and 2 to 3 tablespoons of chopped nuts. Fold up the edges of the pastry, and then brush with an egg wash before putting it into the oven.
Just before serving, I topped my puffy pastry filled brie with sugared cranberries and a sprig of basil, for color. Mainly because I’m not that great at folding up the edges of the pastry, and I wanted the top to look super pretty.
Again, totally optional, but I think those sugared berries just scream “Winter.”
And also, “eat me.”
You can serve the brie with crackers or slices of hearty bread – but be sure to eat this while it’s still warm and gooey and the cheese oozes out of the pastry when you cut into it. I’m not gonna lie – I ate plenty of that cheese without any medium other than the serving utensil.
- 1 Pepperidge Farm® Puff Pastry sheet, thawed
- 1 brie wheel
- ¼ cup Simple Cranberry Sauce
- 2 tablespoons chopped walnuts
- sugared cranberries and basil for garnish, if desired
- 1 egg white, lightly beaten
- 1 cups fresh whole cranberries
- ½ cup maple syrup
- ½ cup sugar
- Preheat oven to 375.
- Thaw one puff pastry sheet and unfold it. Place your brie in the middle of the sheet and carefully top with cranberry sauce and chopped nuts. Gently wrap the pastry around the brie and pinch the top closed. Brush the surface of the pastry with the egg white. This will make your pastry nice and shiny.
- Bake for 20 minutes, or until the pastry is golden brown.
- Top with sugared cranberries and a sprig of basil, if desired. Serve with crackers or bread.
- Warm ½ cup of maple syrup in a heavy bottomed saucepan over medium heat for 1 to 2 minutes. Remove from heat and stir in cranberries. Place in refrigerator to cool for at least 2 hours.
- Place ½ cup sugar into a bowl. Pour berries into a colander and allow them to drain for 15 minutes. Next, add a few cranberries at a time to the sugar, tossing gently to coat. Place berries on a parchment lined baking sheet and let stand until completely dry.
I’m always looking for ways to spark new creative ideas with my recipes. I hope you enjoy this recipe and don’t forget to check out more recipes at www.puffpastry.com.
This is a sponsored conversation written by me on behalf of Pepperidge Farm® Puff Pastry. The opinions and text are all mine.