Baked Brie With Puff Pastry, Cranberry‑Pepper Jelly, and Pecans

Here’s a short description of what these are all about: I wrap a wheel of creamy brie in golden puff pastry, top it with sweet‑spicy cranberry‑pepper jelly and crunchy pecans, then bake until everything’s warm and oozy—a perfect bright, elegant appetizer to share.

Why You’ll Love This Recipe

I can’t resist this because it delivers a rich, melty center with contrasting textures and flavors: buttery pastry, creamy cheese, tart-sweet-spicy jelly, and nutty pecans. It’s showy yet easy to make, and it always feels festive. Guests love tearing into it and dipping warm bread or crackers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 wheel of Brie cheese (8 oz or ~225 g)

• 1 sheet frozen puff pastry, thawed

• ½ cup cranberry‑pepper jelly (store-bought or homemade)

• ¼ to ⅓ cup pecans, roughly chopped

• 1 egg, beaten (for egg wash)

• Crack of black pepper (optional)

• Crackers, sliced baguette, or fruit, for serving

Directions

1. Preheat the oven to 400 °F (200 °C). Line a baking sheet with parchment paper.

2. On a lightly floured surface, roll the puff pastry slightly (if needed) so it’s large enough to wrap around the brie wheel, leaving enough overhang to fold edges.

3. Place the brie wheel in the center of the pastry. If the brie has a thick rind or label, I remove the label; I usually leave the rind intact.

4. Spoon the cranberry‑pepper jelly on top of the brie. I spread it gently in a thin layer to cover the top surface.

5. Scatter the chopped pecans over the jelly. I press them lightly to help them adhere.

6. Optional: I grind a bit of black pepper over the top for mild heat.

7. I pull up the corners/sides of the puff pastry to wrap over the brie—pinching or folding together neatly. Wherever there’s extra pastry, I trim or tuck it under to make a compact parcel.

8. I place the wrapped brie seam side down on the prepared baking sheet.

9. I brush the puff pastry surface with the beaten egg to promote browning and a glossy finish.

10. I bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and puffed.

11. Once done, I remove it from the oven and let it sit 5 to 10 minutes so the cheese inside becomes melty but not too runny.

12. I transfer to a serving board, slice or tear the pastry open, and serve immediately with crackers, bread slices, fruit, or nuts.

Servings And Timing

• Serves: about 6 to 8 (as an appetizer)

• Prep Time: ~10 minutes

• Baking Time: 20–25 minutes

• Standing Time: 5–10 minutes

• Total Time: ~35 to 40 minutes

Variations

• I sometimes mix chopped dried cranberries or chopped fresh rosemary into the jelly before spreading for extra texture and flavor.

• I swap pecans for walnuts or almonds depending on what I have on hand.

• For extra crunch, I sprinkle in a little coarse sugar (if serving in a more dessert-like version) on the pastry before baking.

• I occasionally drizzle honey or balsamic reduction over the top after baking for a sweet‑tangy glaze.

• I use flavored puff pastry (like whole wheat or herbed) or top the pastry with sesame seeds or poppy seeds before baking.

Storage/Reheating

I don’t recommend storing leftover baked brie wrapped with puff pastry for very long because the pastry softens and the cheese can become too runny. If I have leftovers, I wrap tightly and refrigerate for up to 1 day. To reheat, I use a 325 °F (160 °C) oven for 5–7 minutes—just enough to warm the center without overcooking and to crisp the pastry again.

FAQs

Can I use a different cheese besides Brie?

Yes—I sometimes use Camembert or another soft, ripened cheese with a mild flavor. But Brie’s texture and mildness are ideal for this recipe.

What if my puff pastry is too small?

If it’s slightly small, I stretch it carefully, or I use a second piece and seam them together, trimming excess. Just ensure you seal edges well so no cheese leaks.

Can I prepare this ahead?

I can assemble the wrapped brie ahead of time, refrigerate it (unbaked, sealed) for a couple of hours, then brush with egg and bake when ready. I avoid assembling too far in advance or doing the egg wash early, because the pastry may get soggy.

How do I prevent leakage of the cheese?

I make sure to press and seal the edges tightly. Also, allowing the baked brie to rest for several minutes after baking helps the cheese set slightly, reducing runniness.

What can I serve alongside it?

I love serving with crackers, slices of baguette, apple or pear slices, fresh grapes, figs, or a simple green salad to balance richness.

Conclusion

This Baked Brie With Puff Pastry, Cranberry‑Pepper Jelly, and Pecans is one of those appetizers I turn to when I want something elegant but not fussy. The combination of creamy cheese, tart-sweet jelly, nutty pecans, and flaky pastry always impresses. I hope you’ll enjoy making it (and tearing into it) as much as I do.