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Christmas Kitchen~ Candied Pecan & Cranberry Brie en Croute

Have I mentioned I am obsessed with baked brie?

And when I say obsessed... 
I mean obsessed as in obsessed.

Baked brie is one of those foods that I think is perfect 
for nearly any occasion.

An evening get together 
wine tasting party
lunch with the ladies
Sunday brunch
 even just to slice and nibble for a delicious snack
you name it- it works.

Baked brie is simple... and yet complex.
With all those brie cheese flavors, that pastry wrapping and delicious nuts, fruit or preserves... 
it is like a basic cheese that you take and sprinkle with magic.
And that magic is one of the things that makes it so amazing.
And something that you need just one.more.bite of
like 30 times.

Brie and pastry dough go together. 
Kind of like Christmas greens and fruit.
Which is another obsession of mine.
More on that soon... today... it is all about
Caramelized pecans. Cranberry sauce.
And a whole lot of baked brie en croute deliciousness.

I found this recipe- and stopped in my tracks.
I knew it was the one I wanted to try next instantly.
You see, 
I have made baked brie before. 
A lot.

I mean, I should probably have a whole page dedicated 
on here because I definitely have a few recipes for baked brie, 
cheesecakes and all things delicious.

But I have not made a baked brie quite like this one before-
though I can tell you- 
it will be on repeat.

It is simple and easy to make- seriously took me about 15 minutes.
I made a few changes to the original recipe because that is how I do things.
Here is what you need:

Caramelized Pecan & Cranberry Brie en Croute

Several sheets puff pastry, thawed
1 (8 ounce) wheel of Brie cheese
1/3 cup chopped pecans
1 tablespoon butter 
1/4 cup whole cranberry sauce
1/4 cup brown sugar
1 egg, beaten

For sugared cranberry garnish-
Fresh Whole Cranberries
White sugar
Fresh Rosemary

Preheat oven to 375°F.

Place 3 layers of thawed puff pastry sheet on a cookie sheet.
In a small saucepan, melt butter. Stir in pecans and toast for about 3 minutes.
Add brown sugar and mix well.

Place Brie in the middle of the puff pastry.
Top brie with cranberry sauce
and then the pecan mixture.
Wrap the puff pastry around the brie and toppings to cover it.

Using a pastry brush, brush pastry with egg and then
bake for 15-20 minutes or until the pastry is a golden brown.

Top with sugared whole cranberries and rosemary garnish for pretty presentation
and  serve with crackers if you would like.

Sugared cranberries are super easy to make- 
and they look amazing as a sprinkling on anything
or just by themselves.  
I love the way that Martha Stewart and our Farmhouse Host Ella Claire used them and
thought they would be perfect to add to this brie recipe even though it didn't call for it.
They are sweet & sour to taste and are edible if you want to eat them- I just like the way they look.

You simply heat 1/2 c sugar and  1/2 c water until the sugar dissolves
and coat the cranberries in that mixture. Then set them aside to dry. 
They will be pretty sticky-which makes rolling them in sugar
 for that sprinkled perfect look.

So easy to make and so pretty to include in holiday entertaining.

And so delicious to enjoy.

I won't be held responsible for the need for yoga pants after enjoying every.last.bit.
But this brie is worth it.

You won't want to miss any of the Christmas kitchens and recipes that my farmhouse friends 
are sharing today- here is the round up!

And you can find  other favorite Baked Brie yummyness here:

Did I mention that a brand new white tree arrived for me to photograph yesterday? 
It did.
And I am in love with it. 
So... another new styling will be added to the share list 
and is coming your way soon.

And next week on the calendar:

More Christmas room reveals
Farmhouse inspired gifts
A juniper wreath diy
and much more.

Happy weekend friends!

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  1. This looks so amazing Courtney! I've never had baked Brie if you can believe it... but this makes me want to!

  2. ok, I could be a slow learner here, but in the directions it says 1 sheet of puff you cut it in 3rds for 3 layers? Roll it out thinner to do this? thanks, looks delicious!

    1. Not at all! So really you can use any amount of the puff pastry you would like- from 1 - 5 sheets or whatever makes you happy. I have found that when you use too many though that the dough doesn't cook as well- and too little it is too thin and not enough. The original recipe called for just 1 sheet- I used 3 in this one and it could have easily been a few more in my opinion. Sorry about the typo!

  3. I love! Love! Love! Brie. I could have it in all forms. Now, I've cheated with the *ahem* low quality way with crescent rolls. I've simply got to try it with the puff pastry. This is definitely a recipe I have to try. It looks beautiful and I'm sure it tastes even better :-)

    1. I have used crescent rolls before as well- they are delicious too!! And yes, if you love brie you will love this one- soo good!! btw- did you get my email the other day? Let me know!!

  4. This looks wonderful! I love Brie! Do you think this will keep for leftovers? Just wondering because it is just me and my husband and our babies. :) thanks for sharing!

  5. Love your Brie dish, it looks so pretty!! Your shelfs look so pretty and I am so in love with your pan, I love copper pans. Last year i bought the little copper sauce pan and it sits on my stove top all year long and look at I just smile.

  6. I'm making this right now! So excited to try it with my husband. :)