Brie cheese is my favourite cheese during the Holiday season. It has a mild creamy texture that pairs beautifully with most preserves and compotes. It can stand alone on a cheese board to top crackers, or join cured meats and figs for a sweet savoury combination.
I love serving it baked in this puff pasty pocket. This Cranberry Brie Bake is an easy appetizer that is perfect for hosting friends and family. It is also easy to bring along for any pot luck contribution.
Serve it up with some freshly cut apples or pears and enjoy.
Spread the cranberry sauce in the middle of the pastry dough forming a circle the same size as your Brie Wheel.
Sprinkle the pistachios over the sauce if using.
Using a knife, gently scrape off the rind from the top of the Brie.
Place the top of the Brie face down on the cranberry sauce.
Fold the ends of the pastry around the brie wheel like wrapping a present. Then turn it over so the sauce is facing upwards.
Using a sharp knife, gently score the pastry in a checker design.
Beat the egg in a small bowl with a tsp of water. Using a pastry brush, brush the dough on all sides and on top. Just lightly brush the egg wash, don’t drown the dough. The wash simply adds color and acts as an additional binder.
Place Brie Bake in the oven and bake until golden. Around 20 minutes.
When ready, remove from oven and allow it to cool for 5 minutes before serving.
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