Holiday Stuffed Baked Brie with Rosemary-Infused Cranberry Sauce

Gooey, nutty melted brie and tangy-sweet cranberry sauce stuffed in a crispy, golden-brown puff pastry crust. Rosemary and orange notes and a topping of sugar and pecans makes this a perfect holiday party appetizer.

Christmas may be over, but we still have some of the holiday season to go.

Now, I know everyone’s getting ready to “detox” and “start the new year with a new you.” I’m with you (kind of), but listen: moderation is your friend. Deprivation? Not so much. More on that later, but don’t skip this one just because 2017 is going to be the year you REALLY stick to boiled chicken and greens.

This appetizer would be perfect for a new years party. Decadent and cheesy, but “together” and so much more fun than some store-bought cheeseball. If you don’t care about all that, throw it out the window, because it’s freaking delicious.

I’ve made this for several parties and the reaction is always, “what is THAT?!” Cut a sliver out and the wide eyes are joined by dropped jaws, watering mouths and reaching hands.

Pierce through the crisp crust, and meet tangy-sweet, gooey cranberry sauce mixing with buttery, salty, melty brie. Bits of lightly browned, pastry. The smell. Smother. It. On. A. Cracker. Now. Lizard brain. I wish I had a picture of this, but the last few times I’ve made it, it’s been torn apart before I even got the chance.

The rosemary and orange along with the cranberry give Holiday Stuffed Baked Brie with Rosemary-Infused Cranberry Sauce the aroma every holiday party should have.

I will say I’ve made mini versions just to snack on at home. I won’t say how many times.

(It’s a bunch of times.)

Slate ran a series a few years ago with new rules for party guests and hosts: never bring brie to a party, ever again. Fighting words, those. The writer argues American brie is a pasteurized disgrace to what a true Brie should be.

He’s not wrong. It’s worth reading and considering, especially if you’re interested in how safety regulations affect our food for better or worse.

Here’s the thing: I’ve never been to France. I don’t know if I’ll ever be in France. I’ve never had access to a “proper” brie. I don’t know if I ever will.

I am discerning and try to get the best quality I can out of what I buy. I learn all I can and try to be aware of what is and what is not authentic, traditional, “correct,” and so on. But there’s only so much thinking, learning and searching most of us can do before we need to pick a cheese already.

The brie he’s talking about? The adulterated disappointment? It’s pretty good. It’s REALLY good when baked into a pastry with cranberry sauce. Maybe I’m compromising here, but I like to enjoy my life. Enjoying cheese I have access to and like instead of pining for something I can’t get is something that doesn’t bother me too much.

Not to say that I wouldn’t go on a “real” brie hunt if the opportunity presented itself.

Also, as curious as I am to try a cheese that tastes undeniably like broccoli, I’m pretty sure it would suck with cranberry sauce. Guess I’d have to create another recipe for that.

Enjoy—the cheese and life in general.

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Holiday Stuffed Baked Brie with Rosemary-Infused Cranberry Sauce

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• Author: Leannda Cavalier
• Total Time: About 1 hour
• Yield: 14 generous servings, more for smaller servings 1x

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Description

Gooey, nutty melted brie and tangy-sweet cranberry sauce stuffed in a crispy, golden-brown puff pastry crust. Rosemary and orange notes and a topping of sugar and pecans makes this a perfect holiday party appetizer.

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Ingredients

Scale 1x2x3x

For the rosemary-infused cranberry sauce

• 12-oz fresh or frozen cranberries
• 1 Tablespoon orange zest
• Juice of 1 orange
• 3/4 cup sugar
• 1 teaspoon finely minced rosemary
• 2 sprigs rosemary, wrapped and tied in cheesecloth
• A pinch of nutmeg

For the baked brie

• One puff pastry sheet, thawed
• 2 Tablespoons flour
• 14-oz baked brie round
• 1 Tablespoon granulated sugar
• 1 egg, lightly beaten
• Optional: toasted pecan pieces and more rosemary sprigs to garnish

Special equipment

• Cheesecloth
• Parchment paper
• Pastry brush

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Instructions

For the rosemary-infused cranberry sauce

1.  Combine all ingredients in a medium saucepan and bring the mixture to a slow boil over medium heat—about 10 minutes or longer if using frozen cranberries.
2. Reduce heat to low and allow to simmer until cranberries burst and all ingredients are well combined, stirring occasionally (about 15 minutes).
3. Remove from heat and allow to cool.
4. Fish out the rosemary in cheesecloth and squeeze any juices out into the pan by pressing it between two large spoons.

For the stuffed baked brie

1. Preheat the oven to 400º F and line a baking sheet with parchment paper.
2. On a lightly-floured surface, roll out the thawed puff pastry sheet to about 15×15 inches.
3. Place brie (including rind) in the center of the puff pastry sheet.
4. Spoon the cooled cranberry sauce on top of the brie, leaving about 1/2 inch uncovered around the edges. It should be about 1/2-3/4 inch high. You may need to use more or less depending on how wide the brie is and how much you like—use your own judgement here.
5. Pull up the corners of the puff pastry sheet to meet in the middle, and twist together so that it stays and any excess is sealed together at the top, like twisting a knob. Press down any folds that form so the cranberry sauce and brie are well sealed. Transfer to the baking sheetUsing a pastry brush, lightly brush the egg over the pastry to cover.
6. Place the pastry in the oven and bake for 12 minutes.
7. Sprinkle sugar (and pecans, if using) over the pastry and bake another 5 minutes, until golden brown on top.
8. Garnish with rosemary if desired, and serve warm.

Notes

• If you’re juggling multiple things and need to wait a while before serving, you can keep it in a 170º oven to keep it warm for a little while. Just check often to make certain it’s not getting too brown.
• To reheat, simply place in a 350º F oven for 10-15 minutes, or until warmed throughout.
• You can serve any leftover cranberry sauce with crackers, or put it in the fridge to have with another meal. I make this sauce on its own for Thanksgiving.
• The cranberry sauce can be made up to three days ahead.

• Prep Time: About 40 minutes
• Cook Time: 18 minutes
• Category: Appetizers
• Method: Baking
• Cuisine: American

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