Pastry Wrapped Cranberry Baked Camembert

A truly mouth-watering appetizer that’s perfect for holiday entertaining. It’s festive, easy to prepare, and always a crowd favorite.

Ingredients

Ingredients
Servings:
sheet
Puff Pastry
g
Camembert Cheese
wheel
g
Pecan Nuts
Egg
tbsp
Ice Water
Brown Sugar
Cranberry Sauce
g
Cranberries
ml
Orange Juice
g
Maple Syrup
tsp
Vanilla Extract
tsp
Ground Cinnamon
Pinch of Salt

Instructions

Preparing In The Kitchen
  1. Wash the cranberries and pat dry. In a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil for about 10-15 minutes, until the cranberries burst and the sauce becomes jammy.
  2. In the meantime, heat a small saucepan over medium-high heat and roast the pecan nuts, until lightly toasted. In a small bowl, beat an egg with 1 tablespoon of ice water.
  3. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  4. Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the camembert.
  5. Spread the cranberry sauce over top and sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle with sugar.
  6. Bake for 20-25 minutes or until the pastry is deep golden brown.

Preparing In The Kitchen
  1. Wash the cranberries and pat dry. In a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil for about 10-15 minutes, until the cranberries burst and the sauce becomes jammy.
  2. In the meantime, heat a small saucepan over medium-high heat and roast the pecan nuts, until lightly toasted. In a small bowl, beat an egg with 1 tablespoon of ice water.
  3. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  4. Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the camembert.
  5. Spread the cranberry sauce over top and sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle with sugar.
  6. Bake for 20-25 minutes or until the pastry is deep golden brown.

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