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Baked Stuffed Brie with Cranberries & Walnuts

This baked Brie with cranberries is beautiful. One of the most common mistakes people make when serving cheese is not letting it come to room temperature first so all the flavors can be fully realized. This stuffed Brie takes that principle to the next level.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 618.4 kcal

Equipment

  • 1 Paring Knife For precise cutting of the Brie.
  • 1 Rolling Pin To evenly roll out the puff pastry.
  • 1 Small Mixing Bowl For preparing the egg wash.
  • 1 Pastry Brush For applying egg wash to the pastry.
  • 1 Rimmed Baking Sheet Lined with parchment paper for baking.

Ingredients
  

Main

  • 1 small wheel of Brie about 6 to 8 inches, chilled
  • ¼ cup dried cranberries
  • ¼ cup chopped walnuts
  • 1 sheet frozen puff pastry thawed, plus extra for design
  • 1 large egg
  • 1 teaspoon water

Instructions
 

  • Gather all ingredients. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Use a sharp paring knife to score the side of Brie all the way around, cutting directly on the equator through the rind. Wrap string or dental floss around brie on the scored cut. Loop one end of the string over the other to make a half knot. Pull the ends of the string in opposite directions to cut Brie in half. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Lay Brie halves, cut-side up, on a flat work surface. Spread cranberries over one half and walnuts on the other, pressing down gently into cheese. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Quickly put the 2 sides back together with cranberries on top of walnuts. Press together and stuff back in any cranberries or walnuts that fell out. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Roll out puff pastry on a floured surface to about 1/8-inch thickness. Place Brie in the center of pastry. Gently pull up edges to ensure there is enough dough to entirely wrap Brie. Trim off the corners if there is too much dough. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Mix together egg and water in a small bowl. Brush egg wash over dough. Fold one edge of dough over Brie and then the opposite side. Fold over the remaining edges to completely encase Brie. Trim off excess dough as needed. Flip Brie over so the seam is at the bottom; gently press in the sides to snug dough against Brie. Brush the top and sides of wrapped Brie with egg wash. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Cut out decorative pieces from remaining puff pastry and place on Brie. Lightly brush decorative pieces with egg wash. Place Brie in the freezer for 1 hour. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Place Brie on the prepared baking sheet and bake on the center rack in the preheated oven until it is browned and leaking cheese, 20 to 25 minutes. (Only rarely does Brie not leak through.) Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Serve and enjoy. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley

Notes

Ensure the Brie is thoroughly chilled before attempting to slice it; this guarantees a clean, even cut without excessive stickiness. When working with puff pastry, speed is key to keep it cold and pliable. Overworking or letting it warm up will result in a less flaky crust. The freezing step before baking is absolutely crucial as it allows the pastry to set and achieve its characteristic flakiness before the cheese completely melts and possibly ruptures the crust. For enhanced flavor, consider incorporating a pinch of finely chopped fresh thyme or a touch of orange zest into the cranberry-walnut filling. Serve immediately after resting, accompanied by artisanal crackers, toasted baguette, or crisp apple slices.