Baked Brie in Puff Pastry with Cranberry Chutney

 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!

Need more holiday appetizer inspiration? Try Thanksgiving Cheese Board and Apple Chutney Bruschetta!

Close up of baked brie topped with cranberry chutney on wood board

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!

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

Need more food inspiration? Head on over to my Thanksgiving recipe index for more holiday dishes.

Bread, crackers and cranberry chutney on wood cutting board

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 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.
Bowls of fresh cranberries made into chutney

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.

Knife slicing into puff pastry on wood cutting board

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.
Blogsgiving Dinner 2014 // The Speckled Palate

Frequently Asked Questions

Do you take the rind off brie before baking?

No! The rind on brie is totally safe to eat, and I do not recommend removing it.

How long do you bake brie for?

That’s going to depend on your oven. For this baked brie recipe, we bake it for 20 minutes or so.

Can you wrap brie in puff pastry Ahead time?

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.

What jam goes with brie?

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.

What crackers go best with baked brie?

Personally, I like a plain cracker, like a Water cracker, to pair with the buttery, creamy brie.

Blogsgiving Progressive Dinner 2014 Blogger Locations // The Speckled Palate

Thanksgiving is all about family, friends and delicious food. Luckily, the food blogging community is all about these things as well.

To celebrate the holiday, Meghan from Cake ‘n’ Knife and Susannah from Feast + West are hosting Blogsgiving Dinner.

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:

Blogsgiving Progressive Dinner Menu for Monday, November 10




Yellow dish filled with cranberry chutney

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:

A bite of Baked Brie with Cranberry Chutney sits on a wooden cutting board
Yield: 12 servings

Baked Brie with Cranberry Chutney

Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

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!


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

Baked Brie

  • 1 sheet of Puff Pastry, at room temperature (½ package)
  • 8 oz. Brie Cheese wheel
  • ½ cup cranberry chutney, above, or your favorite jam
  • 1 package of crackers


Make the Cranberry Chutney

  1. Add the cranberries, apples, brown sugar, apple cider vinegar, orange juice and honey to a medium saucepan over medium heat. Stir to combine.
  2. Season the mixture with cinnamon, allspice, ginger and salt. Bring to a boil and cook, about 5-6 minutes.
  3. Add the cranberries, apples, vinegar, cinnamon, allspice and ginger to the mix, bringing to a boil.
  4. Lower the heat to a simmer, and cook until the cranberries have burst and the apples are soft, about 10-15 minutes.
  5. 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.
  6. Refrigerate until your event, then remove from the refrigerator to use in the baked brie.

Make the Baked Brie in Puff Pastry

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Place the brie on top of the puff pastry on the baking sheet.
  3. 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.)
  4. Bake for 20 minutes, or until the puff pastry has browned and risen.
  5. Let cool for 5-10 minutes, then serve with crackers.


How to store the chutney: Store the cranberry chutney in an airtight food storage container in the refrigerator for up to 2 weeks. This can and should be made in advance.

How to store the brie: Let cool completely, then transfer to an airtight food storage container. Keep in the refrigerator for 3-4 days. Reheat in the oven to warm the cheese through, as well as crisp up the puff pastry.

Acceptable swaps: Swap out your favorite chutney or jam in place of the cranberry chutney here to make this year-round. You may also use a thicker cranberry sauce in place of the homemade chutney, too.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 175Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 190mgCarbohydrates: 26gFiber: 3gSugar: 19gProtein: 5g

Nutrition facts are an estimate and not guaranteed to be accurate.

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  1. I first tried brie in my dorm room, after my roommate moved out (woo) and I combined our two beds into one Super Bed. We had a “fancy” party on my Super Bed and ate freshmen in college budget-friendly brie. Let’s just say that was NOT the most delicious of cheeses, but I’ve since come back around. I’ve never had it wrapped in puff pastry, so I feel like I’m definitely not doing this right! I’m glad you found tasty cheeses your pregnant body can have!

  2. Wait wait wait. You baked brie INSIDE of bread dough? Genius. Absolutely genius. I will have to try this ASAP. Thank you for being a part of Blogsgiving, Erin!

  3. I have a crazy obsession with all chutneys – they are always SO darn good and go with pretty much anything. Add in ooey gooey melted cheese and I’m in heave! Thanks for joining in on the blogsgiving fun with us!!

  4. Okay, as much as I love the concept of a virtual Thanksgiving, I’m really wishing we could all be together in real life to enjoy all of these amazing recipes!

  5. I know a few people who would swoon with delight to find this on the t-day appetizer menu! Such a great mix of creamy, rich cheese and tart, tangy cranberries. 🙂

  6. Yum! I am crazy about baked brie! My mom makes a similar cranberry sauce but without the apples and orange juice. I am going to have to tell her to step up her game and add these delicious ingredients!

  7. Brie is a favorite of mine – this looks super delicious! My husband and I bought some brie in France one time, and it stunk up our whole apartment! My one and only experience with stinky brie;)

  8. That pic with the cheese oozing out of the crust up there ^ makes me want to make this dish rightthissecond. It sounds delish! Happy Blogsgiving!

  9. Erin, this baked brie and cranberry chutney sounds mouthwateringly delicious! And of course, anything with puff pastry becomes a masterpiece!! What a fun get together of bloggy progressive dinner! Love the links and will check them out! I’m loving this chutney recipe! Thanks so much Erin! (So glad its finally cooled off there in big D!)

  10. How did I miss this one? Brie is the king of cheeses in my opinion. Is it wrong to want this for breakfast? So glad you shared it at the Pretty Pintastic party, Erin.

    1. Brie is pretty fantastic, huh? I’m a major fan… and there’s nothing wrong with wanting it for breakfast! That sounds good to me!

      So happy you found this via the Pretty Pintastic party, Alli! Happy Wednesday!

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