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Perfect Puff Pastry Wrapped Brie Recipe with Easy Tangy Cranberry Chutney

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A quick and easy recipe featuring a whole wheel of creamy brie wrapped in flaky puff pastry, paired with a homemade tangy cranberry chutney. Perfect for celebrations or spontaneous entertaining.

Ingredients

Scale
  • 1 wheel Brie (8 oz / 225 g, whole, rind on)
  • 1 package puff pastry sheets (thawed)
  • 1 cup fresh or frozen cranberries (100 g)
  • 1/4 cup brown sugar (50 g)
  • 2 tbsp apple cider vinegar (30 ml)
  • 1/2 small yellow onion, finely diced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp ground cinnamon
  • Pinch of salt
  • Freshly ground black pepper, to taste
  • 1 large egg, beaten
  • Optional: Fresh thyme or rosemary sprigs for garnish or wrapping inside

Instructions

  1. Make the cranberry chutney: In a medium saucepan over medium heat, combine cranberries, brown sugar, apple cider vinegar, diced onion, grated ginger, ground cinnamon, salt, and black pepper. Stir to combine.
  2. Bring the mixture to a gentle boil, then reduce heat to low. Simmer, stirring occasionally, until cranberries burst and chutney thickens, about 15 minutes. The chutney should be jammy but still have some texture. Taste and adjust sweetness or acidity if needed.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. On a lightly floured surface, roll out the thawed puff pastry sheet into a roughly 12-inch (30 cm) square. Trim edges if needed.
  5. Place the brie wheel in the center of the pastry. Spoon about 3-4 tablespoons of the cooled cranberry chutney evenly over the top of the brie. If using, place a few sprigs of fresh thyme or rosemary on top.
  6. Fold the puff pastry up around the brie, pleating gently to cover completely and sealing edges by pressing lightly. Trim any excess pastry.
  7. Flip the wrapped brie seam-side down onto the prepared baking sheet. Brush the entire surface generously with the beaten egg.
  8. Bake for 20-25 minutes until puff pastry is puffed and golden brown and cheese is melted inside. Tent with foil if pastry browns too quickly.
  9. Remove from oven and let rest for at least 5 minutes before serving.

Notes

Keep the puff pastry cold while working to prevent melting. Chill the wrapped brie in the fridge for 10-15 minutes before baking if your kitchen is warm. Use a thin, even layer of chutney to avoid soggy pastry. Brush with beaten egg for a golden crust. Let the baked brie rest before cutting to prevent cheese from oozing out. Leftover chutney can be used on toast or with grilled meats and keeps refrigerated for about a week.

Nutrition

Keywords: puff pastry, brie, cranberry chutney, appetizer, easy recipe, holiday recipe, party food, cheese, baked brie

Find it online: https://pokirecipes.com/perfect-puff-pastry-wrapped-brie-recipe-with-easy-tangy-cranberry-chutney/