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Cozy Baked Brie with Cranberry Compote – Best Appetizer

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A warm, oozy baked brie wrapped in puff pastry and topped with a tangy-sweet cranberry compote. This easy, crowd-pleasing appetizer comes together in under 30 minutes and is perfect for Friendsgiving, Thanksgiving, or any cozy fall gathering.

Ingredients

Scale
  • 12 ounces (3 cups) fresh or frozen cranberries
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (60 ml) orange juice, freshly squeezed
  • 1 tablespoon orange zest
  • 1/4 cup (60 ml) water
  • 1 small cinnamon stick (or 1/2 teaspoon ground cinnamon)
  • 2 sprigs fresh thyme (plus more for garnish)
  • Pinch of freshly ground black pepper
  • 1/2 teaspoon vanilla extract (optional)
  • 1 wheel of brie, 8 to 10 ounces (225 to 280 grams)
  • 1 sheet puff pastry (about 9x9 inches), thawed if frozen
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Pinch of flaky sea salt (optional)
  • Crusty bread (baguette or sourdough), sliced, for serving
  • Apple slices (tart varieties like Granny Smith), for serving
  • Crackers, for serving
  • Optional garnishes: extra fresh thyme, candied pecans, pomegranate seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Make the cranberry compote: In a small saucepan, combine cranberries, sugar, orange juice, water, orange zest, cinnamon stick, and thyme sprigs. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until most cranberries have burst and the mixture has thickened slightly. Remove from heat, discard cinnamon stick and thyme sprigs, and stir in black pepper and vanilla extract (if using). Let cool slightly.
  3. Prepare the brie: If the brie is very cold, let it sit at room temperature for about 10 minutes. Using a sharp knife, carefully slice off the top rind of the brie, exposing the creamy interior. (Alternatively, you can leave the rind on.)
  4. Wrap the brie in puff pastry: On a lightly floured surface, roll out the puff pastry sheet to about 10×10 inches. Place the brie in the center, cut side up. Spoon about 1/4 cup of the cranberry compote on top of the brie, spreading gently. Fold the pastry up and over the brie, pleating and pinching the edges to seal completely. Flip the package seam-side down and place on the prepared baking sheet.
  5. Brush with egg wash and score: In a small bowl, beat the egg with water. Brush the mixture all over the pastry. Use a sharp knife to score the top with a few small slits to allow steam to escape. Sprinkle with flaky sea salt if desired.
  6. Bake the brie: Bake for 18-22 minutes, until the pastry is puffed and deep golden brown. Let cool on the baking sheet for 5 minutes before transferring to a serving board.
  7. Assemble and serve: Transfer the baked brie to a serving platter. Spoon the remaining cranberry compote around the base or into a small bowl on the side. Garnish with fresh thyme sprigs and optional extras. Serve warm with crusty bread, apple slices, and crackers.

Notes

If the compote seems too thick after cooling, stir in a tablespoon of warm water to loosen it up. If your pastry tears while wrapping, patch it with a little extra dough. For make-ahead: assemble the brie in the pastry (without egg wash) and refrigerate for up to 24 hours; brush with egg wash and bake before serving. The compote can be made up to 5 days in advance.

Nutrition

Keywords: baked brie, cranberry compote, Friendsgiving appetizer, holiday appetizer, puff pastry brie, easy appetizer

Find it online: https://sunnysavory.com/cozy-baked-brie-with-cranberry-compote-best-appetizer/