Baked Brie with Cranberry Chutney

I love the holidays – and I even love the holiday parties! Even if I’m a little frazzed about saying yes to way too many of them along with hosting our own.

There’s just something about gathering with friends and family and colleagues this time of year that helps stave off the chill and the dark that tries to creep in {anyone else counting down to the winter solstice, when the days start getting longer again?}.

And gatherings let me whip up some of my favorite party treats that I wouldn’t cook when it’s just the three of us at home. Namely because they’re rich and delicious and I would eat the whole thing and give myself a stomach ache.

I already ate way too much of this beautiful golden-pastry wrapped baked brie with homemade cranberry chutney.

I had to.

It was fresh out of the oven and smelled heavenly.

And I had to cut into it. It demanded a bite shot, and a shot with that beautiful melted cheese just oozing out onto the plate.

And since it was there, it would have been criminal to just leave it, when the brie is at its optimum degree of meltiness and the pastry is still warm and flaky and there are candied pecans and cranberry goodness to heap on it.

It was a matter of necessity.

But seriously, this is a dish for sharing. Don’t eat it all yourself. It’s delicious enough that you’ll want to, though.

Baked Brie with Cranberry Chutney

Serves 6 as an appetizer. Reminder, 6. Not just one (me)…

What You’ll Need:

For the brie:

  • 1 12-oz round of Brie cheese
  • 1/2 cup cranberry chutney
  • 1 sheet puff pastry, thawed
  • all purpose flour
  • 1 large egg
  • toasted or candied pecans

For the chutney:

  • 1 12-oz bag cranberries
  • 1 Granny Smith apple
  • 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • zest and juice of 1 orange
  • salt and pepper to taste

How to Make It:

1. Let’s start with the chutney. Finely grate the apple. Combine the spices in a small ramekin until mixed. Then combine the cranberries, apple, sugar, spices, orange zest, juice, and 1/2 cup of water in a small saucepan and bring it to a low boil. Reduce the heat and let it simmer until thickened, about 20 minutes. Season with salt and pepper. Let cool.

2. Line a baking sheet with parchment paper and set aside.

3. Lightly flour a cutting board or another work surface. Spread out the sheet of puff pastry and press until it is 3 inches wider in all directions than the round of brie. Place the brie on the pastry and fold up the corners of the puff pastry until they meet in the center of the brie and the brie is totally wrapped. Lightly brush the edges of the puff pastry with beaten egg to seal.

4. Flip the wrapped brie over onto the parchment paper so that the pressed edges are down. Refrigerate one hour.

5. Heat your oven to 400F. Remove the wrapped brie from the fridge and bake until the edges are golden brown, or about 30 minutes. Let cool on the pan for at least 10 minutes and then transfer to a serving plate. Spoon over the cranberry chutney and pecans to serve.

Eat it while it’s warm and melty and delicious.

Enjoy!

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