Baked Brie with Orange Zest Cranberry Sauce
Creamy brie wrapped in golden puff pastry with a spoonful of homemade orange zest cranberry sauce and a pinch of red pepper flakes. A festive holiday appetizer.
Ingredients
For the Baked Brie
- 1 sheet puff pastry thawed
- 1 (8-ounce) piece brie
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 1 egg
- 1 to 2 tablespoons water
For the Orange Zest Cranberry Sauce
- 3/4 cup sugar
- 1/2 cup water
- 12 ounces fresh cranberries rinsed and picked through
- 1 pinch salt
- 1/4 teaspoon orange zest
- 2 drops vanilla extract
- 1/2 navel orange juiced
- 1 cinnamon stick
Instructions
- Make the sauce. Combine the sugar, orange juice and water in a large saucepan over medium heat. Add the cranberries, salt, vanilla, cinnamon stick and orange zest. Simmer, stirring often, for about 10 minutes, until most of the cranberries pop. Cool at least 30 minutes.
- Preheat the oven to 400°F.
- Roll the puff pastry to about 1/8 inch thick and lay it on a parchment-lined baking sheet. Place the brie in the center.
- Top. Stir the red pepper flakes into a few spoonfuls of the cranberry sauce and spread it over the brie.
- Wrap the brie in the pastry, trimming any excess. Whisk the egg and water and brush it over the pastry.
- Bake 25 to 30 minutes, until golden. Let stand before serving with the remaining sauce.
Notes
The cranberry sauce can be made up to 3 days ahead and refrigerated. Use pastry trimmings to make bows or flowers, if you like.