Baked Brie with Cranberries and Pecans

Baked Brie with Cranberries and Pecans is a warm, gooey, crowd-pleasing appetizer that’s as elegant as it is easy. The creamy brie melts beautifully under a blanket of sweet-tart cranberries and crunchy toasted pecans, making every bite rich, festive, and completely irresistible. I love serving this for holiday parties, cozy evenings, or any time I want a show-stopping starter with minimal effort.

Why You’ll Love This Recipe

I love how this dish delivers big flavor with just a few ingredients. The brie becomes soft and melty, the cranberries add brightness, and the pecans bring a lovely crunch. It’s quick to put together and always gets rave reviews. I can serve it with crackers, crusty bread, or apple slices for a beautiful, inviting appetizer. It’s perfect for the holidays or any gathering where I want something warm and indulgent on the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

wheel of brie cheese
dried cranberries
pecans, roughly chopped
maple syrup or honey
fresh rosemary or thyme (optional)
puff pastry (optional, if wrapping the brie)
egg (for egg wash, if using puff pastry)
crackers, bread, or fruit, for serving

Directions

1. I preheat the oven to 375°F.

2. If I’m not using puff pastry, I place the wheel of brie on a parchment-lined baking sheet or in a small oven-safe dish.

3. In a small bowl, I mix cranberries, chopped pecans, and maple syrup or honey. I spoon the mixture over the top of the brie.

4. I bake for 10–15 minutes, or until the brie is soft and starting to ooze but still holds its shape.

5. If I’m using puff pastry, I wrap the brie in the pastry, seal the edges, brush with egg wash, and bake for about 25–30 minutes until golden brown.

6. I let the baked brie rest for 5 minutes before serving so the cheese doesn’t spill out too quickly.

7. I serve it warm with crackers, baguette slices, or fresh apple wedges.

Servings and timing

This recipe serves 6 to 8 as an appetizer. It takes 5–10 minutes to prep and 10–30 minutes to bake, depending on whether I use puff pastry. Total time ranges from 15 to 35 minutes.

Variations

Sometimes I use walnuts or almonds instead of pecans, or add a spoonful of orange zest to the cranberry topping for a citrusy twist. I’ve also drizzled balsamic glaze over the top after baking for extra depth. If I want a savory edge, I add fresh thyme or rosemary before baking. For a fancier presentation, I bake the brie in puff pastry, but when I’m short on time, I go without—it’s just as delicious.

storage/reheating

Leftovers (if there are any!) keep in the fridge for up to 3 days. I reheat them in the oven at 300°F for about 10 minutes or until the cheese is melty again. The puff pastry may not be as crisp the second time around, but the flavor stays rich and satisfying.

FAQs

Can I bake brie with the rind on?

Yes, I always leave the rind on—it holds everything together while baking. The rind is edible and softens nicely in the oven.

Do I have to use puff pastry?

Not at all. I often skip it for a quicker, lighter version. The brie still bakes beautifully on its own and pairs well with the toppings.

Can I make this ahead of time?

I prep the cranberry-pecan topping in advance and assemble the brie just before baking. If I’m using puff pastry, I wrap it ahead and keep it chilled until ready to bake.

What’s the best brie to use?

I look for a high-quality, 8-ounce wheel of brie. Triple cream works great for a richer texture, but any soft-ripened brie will do the job.

What can I serve with baked brie?

I like offering sliced baguette, assorted crackers, and apple or pear slices. The variety of textures and flavors makes it even more enjoyable.

Conclusion

Baked Brie with Cranberries and Pecans is one of those effortless appetizers that never fails to impress. It’s rich, gooey, and packed with festive flavor—perfect for sharing with friends and family. Whether I wrap it in puff pastry or keep it simple, this dish always adds a warm, elegant touch to the table.

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