The best charcuterie boards have an assortment of cheeses. This baked brie with cranberries and toasted pecans will not only wow all of your guests with its impressive look on your board, but they will be dying over the taste.
The Story Behind the Baked Brie Recipe
Baked Brie. You’re going to love this. You may be beginning to think, “wow, does she really have a story behind each recipe?” Maybe not, but most recipes I share I have very fond memories of. That’s what I love about food. Food brings people together and during those moments wonderful memories are made.
This baked brie with cranberries and toasted pecans was first introduced to me about two years ago. We were attending the baptism of a child of some of our dear friends from business school at Stanford. All of the Stanford business school friends living in Utah were invited.
The great thing about baptisms is the food that comes afterwards. We were all asked to bring a dish to share. I, of course, was asked to bring a dessert. I made sugar cookies in the shape of the #8, since that is how old the girl was that was getting baptized. I decorated them in all white and added pearl sprinkles. They were stunning.
That’s not what I remember about the day, though. I remember one of our friends came in and starting baking something in the oven and I remember her saying it was taking longer than normal. I didn’t press her on it because I was too caught up with the cheese and prosciutto board. Honestly, I’m pretty sure that was the first time I had ever eaten prosciutto and boy did I eat a lot of it.
When my friend finely pulled her dish out of the oven, I was impressed! It was a beautifully golden puffed pastry. I had no idea what was on the inside, but I couldn’t wait to dig in. As soon as we cut it, we discovered that the brie didn’t melt like it was supposed to even though it had been in there for a long time. We later discovered it was because she used a Costco sized brie instead of a smaller wheel. That didn’t stop me from eating it. Even though I was already stuffed from all of the other delicious food I had eaten, I could not stop coming back to this baked brie.
The brown sugar gives it the perfect sweetness, then you have the crunch from the toasted pecans, and then chewiness from the dried cranberries. And then it’s all wrapped up in a buttery pastry. It’s divine.
My daughter loves when I make this baked brie. She says she wants to be a cheese connoisseur when she grows up because she loves cheese so much. However, when I put this on my list of things to make, she politely requested that I not add the nuts and cranberries to the baked brie. She’s crazy!! All of these few ingredients work together so well and each one of them is needed to make this a delicious addition to your charcuterie board.
F.A.Q.s and Troubleshooting for Baked Brie with Cranberries and Toasted Pecans
If you are a fan of delicious appetizers, make sure to check out these other recipes of mine.
Baked Brie with Cranberries and Toasted Pecans
- 1 sheet puff pastry trimmed
- 8 oz brie wheel
- ⅓ cup chopped pecans
- 1 tsp cinnamon
- 1 tbsp butter
- ¼ cup brown sugar
- ¼ cup dried cranberries
- 1 egg beaten
- Preheat oven to 350°.
- On a lightly floured surface place roll out the puff pastry sheet until it is just slightly thinner. Flour the top of the puff pastry as needed, making sure not to use too much flour.
- In a small saucepan, heat butter with the pecans and cinnamon until lightly toasted. Be careful not to burn the nuts. Set aside for assembly.
- Trim off about a 2 inch segment on the short side.
- Place the brie in the center. Then place the toasted pecans on top.
- On top of the pecans place the brown sugar followed by the dried cranberries.
- Wrap the puff pastry over the top of the brie and toppings. You can use a little bit of water on your fingers to seal the puff pastry together at parts that may have an opening.
- Brush the entire puff pastry with a beaten egg.
- Bake on a cookie sheet lined with parchment paper for 35-40 minutes. Make sure to check the bottom so it doesn't become over baked.
- Serve warm on a charcuterie board, with crackers, or by itself.