**Golden Puff Pastry Brie
with Cranberry-Raspberry Glaze & Rosemary**
Ingredients
- 1 sheet puff pastry, thawed
- 1 round (8 oz) brie cheese
- 1/3 cup cranberry-raspberry sauce (or separate cranberry + raspberry preserves)
- 1 egg (for egg wash)
- 1–2 teaspoons fresh rosemary, finely chopped
- Optional: 1–2 tablespoons chopped pecans or walnuts
Instructions
1. Prep the Pastry & Brie
- Preheat oven to 400°F (200°C).
- Lightly flour your work surface and unfold the thawed puff pastry.
- Place the brie round in the center of the pastry sheet.
2. Add the Glaze
- Spread ½ of the cranberry-raspberry sauce on top of the brie.
- Sprinkle with fresh rosemary and nuts (if using).
3. Wrap the Brie
- Fold the pastry corners up and over the brie, gathering them neatly on top.
- Press to seal so no cheese can escape during baking.
- Flip the wrapped brie over so the seam is on the bottom.
- Brush with egg wash (1 egg beaten with 1 tbsp water).
4. Bake
- Transfer to a parchment-lined baking sheet.
- Bake for 22–28 minutes, or until golden, puffed, and crisp.
- Let rest 5–10 minutes so the cheese can settle but remains gooey.
5. Finish with Glaze
- Warm the remaining cranberry-raspberry sauce.
- Spoon over the top of the baked brie.
- Sprinkle with a touch more rosemary.
Serving Ideas
- Serve with toasted baguette slices, crackers, apple slices, or crostini.
- Add extra nuts, herbs, or honey for a sweet-savory finish.