Baked Brie in Puff Pastry with Cranberry Chutney is a creamy, gooey appetizer for any holiday celebration. Topped with a tart, spiced Cranberry Chutney before it bakes, this Puff Pastry Baked Brie is a decadent recipe that looks fancy but is actually quite simple to make! Enjoy the extra cranberry chutney served alongside your meal, too!
Me and Brie… we’ve a long history full of misunderstandings.
I was under the impression this delectably creamy cheese was “stinky,” so I outright refused to even try it until I was a (super) senior in college.
My roommate’s sister made a baked brie in puff pastry similar to this one one evening, and I was convinced to give the cheese a try.
Turns out, it was delicious.
Why I love this recipe:
Baked Brie is one of those dishes that looks really impressive but could not be easier to make at home.
When I was hosting Friendsgiving years back, I wanted to serve a homemade spicy Cranberry Chutney over a Puff Pastry Baked Brie.
It was a smashing success.
The creaminess of the brie marries beautifully with the spiciness of the chutney.
The golden brown puff pastry adds a little crunch and buttery flavor, too!
If you’re looking for a super simple but impressive-looking appetizer for the holiday season, let me implore you to give this a try! (And if you want a bite-sized version of this, check out Baked Brie Bites.)
More easy entertaining appetizers for the holiday season: Cranberry Turkey Puff Pastry Tartlets | Caprese Skewers | Vegan Sweet Potato Sage Olive Oil Biscuits | Crispy Green Beans with Mushroom Dipping Sauce | Pepper Jelly Cream Cheese Bruschetta | Bacon Wrapped Dates
Need more food inspiration? Head on over to my Thanksgiving recipe index for more holiday dishes.
What you need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Puff Pastry — you’ll need one sheet of this. Most puff pastry packages come with two sheets, so defrost one to use here and save the other in the freezer for later.
- Brie cheese — you can use your favorite brand! I used an 8 oz. wheel here, and it was perfect.
- Cranberry chutney — or your favorite cranberry sauce or a store-bought jarred kind.
- Crackers for serving — whichever is your favorite. Water crackers are my go-to for creamy dishes like this one.
How to make Baked Brie
A note on the chutney before we begin:
I made a homemade Cranberry Chutney to pair with this recipe. You may make your own, too, or a homemade cranberry sauce. (Both Fresh Cranberry Sauce and Drunken Cranberry Sauce are excellent for this!)
You could also use a jarred chutney or any jam of your choosing. I made this recipe for the winter holidays, but there’s nothing that says you can’t use strawberry preserves, peach preserves or anything else to make this during other times of the year.
How to make the Baked Brie in Puff Pastry
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Place the brie on top of the puff pastry on the baking sheet.
Measure the cranberry chutney (or your jam of choice) on top of the brie.
Bring the puff pastry sheet up to wrap around the brie as best you can. You can pinch and fold it or try to make it appear more neat. Keep in mind that the puff pastry will change shape as it bakes.
Bake for 20 minutes, or until the puff pastry is golden brown and baked through.
Let cool for 5-10 minutes, then serve warm with crackers.
Erin’s Easy Entertaining Tips
Baked Brie is one of those recipes that looks so impressive but is actually incredibly simple to make and execute for any type of gathering.
I highly recommend making this Cranberry Baked Brie for the winter months and then making a rendition of it for the summertime, too, with another fruit.
Here’s how I’d make this easier on myself while entertaining:
- Make the chutney early… or use store-bought chutney or jam! There’s no shame in this shortcut. You can also use leftover cranberry sauce.
- Make two! If you’re feeding a ravenous crowd, consider making two rounds of brie instead of just one. Double the recipe and bake them on the same sheet pan.
- Add it to a fancy charcuterie board. Let this be the centerpiece surrounded by other cheeses, crackers and the like.
Frequently Asked Questions
No! The rind on brie is totally safe to eat, and I do not recommend removing it.
That’s going to depend on your oven. For this baked brie recipe, we bake it for 20 minutes or so.
Yes, you can wrap the brie in puff pastry up to a day or two in advance. After you wrap the brie, transfer it to the refrigerator in an airtight food storage container.
Most jams go with brie! I used a cranberry chutney here (and suggest using cranberry sauce if you don’t want to make the chutney), but you could also serve brie with apple jam, blueberry jam, peach compote and more.
Personally, I like a plain cracker, like a Water cracker, to pair with the buttery, creamy brie.
Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well.
The idea behind our Blogsgiving Dinner is based on the old-fashioned progressive dinner party, in which you’d eat each course at a different guest’s home.
Each blogger is bringing one or more dishes to the party on Monday, Wednesday and Friday this week, so be sure to stop by each one and get some fabulous ideas for your own Thanksgiving meal.
Today’s courses include cocktails, hors d’oeuvres and soups.
We’ll be posting to social media with the hashtag #blogsgivingdinner. I hope y’all can join us!
And now… today’s menu:
Looking for a sipper for today? This stunning Carolina Apple Sidecar sounds so tasty!
If you love goat cheese, this Cranberry Butternut Squash Crostini with Goat Cheese is one-of-a-kind.
Quick tips and tricks to the best Puff Pastry Baked Brie:
- Swap out the flavors. If you’re not a fan of cranberries, use another chutney or jam from the store in place of it.
- Make the chutney early. It keeps in the fridge for weeks, so make it when you’ve got time and chill it until it’s time to make this.
- How to store leftovers: If for some reason you have leftover brie, let it cool completely before transferring to an airtight food storage container. Refrigerate for up to 3-4 days. Reheat in the oven to crisp the puff and also warm the cheese.
More recipes with cranberry to try this season:
Here’s how you can make my Baked Brie with Cranberry Chutney:
Baked Brie with Cranberry Chutney
- 16 oz. cranberries fresh or frozen
- 2 Granny Smith Apples peeled and diced into ½” cubes (about 1 cup or 140g)
- ½ cup dark brown sugar packed (110g)
- ½ cup apple cider vinegar 125ml
- 1 orange juiced (about ¼ cup)
- ¼ cup honey 105g
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- 1 sheet Puff Pastry at room temperature (½ package)
- 8 oz. Brie cheese wheel
- ½ cup cranberry chutney recipe above, or your favorite jam
- 1 package crackers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Make the Cranberry Chutney
- Add the cranberries, apples, brown sugar, apple cider vinegar, orange juice and honey to a medium saucepan over medium heat. Stir to combine.
- Season the mixture with cinnamon, allspice, ginger and salt. Bring to a boil and cook, about 5-6 minutes.
- Add the cranberries, apples, vinegar, cinnamon, allspice and ginger to the mix, bringing to a boil.
- Lower the heat to a simmer, and cook until the cranberries have burst and the apples are soft, about 10-15 minutes.
- Remove from the heat and transfer to a dish, spreading plastic wrap on the surface of the chutney so it does not form a film.
- Refrigerate until your event, then remove from the refrigerator to use in the baked brie.
Make the Baked Brie in Puff Pastry
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the brie on top of the puff pastry on the baking sheet.
- Measure the cranberry chutney on top of the brie, then bring the puff pastry sheet up to wrap around the brie as best you can. (You can pinch and fold it or try to make it appear more neat… either way works.)
- Bake for 20 minutes, or until the puff pastry has browned and risen.
- Let cool for 5-10 minutes, then serve with crackers.
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…