Pulling off this new-fashioned take on baked brie in puff pastry couldn't be simpler: Make a quick jam with frozen cranberries, honey, and sumac; spread it over the brie, plus a handful of toasted pistachios, before wrapping in thawed puff pastry; sprinkle a dash of sumac on top; and bake until golden. —EmilyC
Test Kitchen Notes
This recipe is shared in partnership with the National Frozen and Refrigerated Foods Association. —The Editors
- Prep time 30 minutes
- Cook time 50 minutes
- Makes 1 baked brie
honey (or to taste)
1 1/2 teaspoons
sheet frozen puff pastry, thawed according to package directions
round brie (about 8 ounces), chilled (white rind trimmed, if you like)
shelled pistachios, toasted and roughly chopped
egg, beaten with 1 tablespoon water
- To make the cranberry jam: Combine cranberries, orange juice, honey, 1 teaspoon sumac, and a pinch of salt in a saucepan; bring to a boil over medium-high heat. Lower heat, and let simmer until the berries burst, most of the liquid evaporates, and the sauce thickens, about 8 to 10 minutes, stirring several times so it doesn’t burn. Remove from heat and let cool.
- Heat oven to 400°F.
- Roll out the thawed sheet of puff pastry to about 1/8-inch thickness. Place brie in center of pastry. Spread about 2 tablespoons of the cranberry jam over the top of the cheese, then sprinkle about half of the pistachios on top of the jam. Fold one edge of the dough over the brie, then the opposite side. Fold the remaining edges across the brie to completely encase it. (Note: the dough should just cover the brie; trim off excess pieces of dough, if necessary, to ensure the pastry evenly browns and crisps.) Place wrapped brie on a parchment-lined baking sheet.
- Brush the egg wash over the top and sides of the brie. Sprinkle with the remaining 1/2 teaspoon of sumac. Bake on the center rack for about 25 to 35 minutes, or until the pastry is golden brown and cooked through. (The cheese may leak through—this is fine!)
- Transfer to a wire rack and let cool for about 5 to 10 minutes. Serve warm with extra cranberry jam and pistachios on the side.