Description

A Brie-lliant Kitchen Disaster

My first baked brie attempt? Friendsgiving. I left the rind on and ended up with a golden-brown… rock. We had to chisel the pastry off to get to the barely-melted cheese. Lesson learned: the top rind is edible, but removing it ensures a gooey, lava-flow-of-cheese experience.

This Maple-Cranberry version is the perfected, delicious result of that first kitchen flop.

Ingredients

Scale

For the Baked Brie

1 wheel brie (8 oz), top rind removed, room temperature
1 sheet puff pastry, thawed
1/2 cup fresh or frozen cranberries
2 tbsp pure maple syrup
1 tbsp orange juice
1/4 tsp cinnamon
1 egg, beaten (for egg wash)

Chef’s Insight: Let brie sit at room temperature for 20–30 mins for maximum ooze.

Instructions

1. Preheat & Prep

Oven: 400°F (200°C)
Line baking sheet with parchment.

2. Make Maple-Cranberry Jam

In a small saucepan, combine cranberries, maple syrup, orange juice, cinnamon.
Simmer 10–12 mins until thickened, mashing a few berries.
Let cool slightly before adding to brie.

3. Prep the Brie

Slice off the top rind.
Place brie on puff pastry center.

4. Assemble

Spoon jam onto brie.
Wrap pastry over brie, pleating and pinching seams.
Optional: decorate with extra pastry cutouts.
Flip so seam is underneath.

5. Egg Wash

Brush pastry with beaten egg for a golden finish.

6. Bake

Bake 20–25 mins until deep golden brown and puffed.
Let rest 5–10 mins before serving.

Notes

Rustic pastry looks charming; minor tears are fine.
Biscuit (my dog) approves of any stray pastry or cranberry bits.
Food is meant to be shared and enjoyed, not stressed over.

Nutrition

Calories: 220 kcal Per Serving
Sugar: 7 g
Fat: 14 g
Carbohydrates: 18 g
Protein: 6 g