Pastry-wrapped cranberry baked brie

Photo: Half Baked Harvest

A quick maple-orange cranberry jam and toasted pecans on top of a wheel of brie, wrapped in puff pastry and baked until it's deep gold. Cut it open at the table.

From Tieghan Gerard at Half Baked Harvest · @halfbakedharvest

Trimming the rind off the top lets the jam melt into the cheese; the rest of the rind keeps it from leaking.

You need

• 2 cups fresh cranberries
• 1/2 cup orange juice
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1 pinch sea salt
• 1 sheet frozen puff pastry, thawed
• 1 wheel brie, 8 to 12 oz
• 2/3 cup toasted pecans, roughly chopped
• 1 egg, beaten
• Coarse sugar, for sprinkling

How to make it

1. Bring the cranberries, orange juice, maple syrup, vanilla, cinnamon and salt to a boil in a medium pot over medium heat. Boil 10 to 15 minutes, until the berries burst and it's jammy. Let it cool a little.
2. Heat the oven to 425°F (220°C). Lay the pastry on a parchment-lined baking sheet and set the brie in the middle.
3. Slice away the rind from the top of the brie only. Spread the cranberry jam over it and scatter the pecans on top.
4. Fold the corners of the pastry up over the brie, brush it with the egg and sprinkle with coarse sugar.
5. Bake 20 to 25 minutes, until the pastry is deep golden brown. Rest 10 minutes, then serve with bread or crackers.

Written in our own words from Tieghan Gerard's recipe, with their quantities. The original: Pastry-wrapped cranberry baked brie, Half Baked Harvest.

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