Baked Brie 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!
Servings 12 servings
Calories 175kcal
Ingredients
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 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
Instructions
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.
Notes
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.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 190mg | Fiber: 3g | Sugar: 19g
