Equipment
Ingredients
Cranberry Jam
- 150 g cranberries, fresh or frozen
- 60 g honey
- 60 ml orange juice, freshly squeezed
- 2 g orange zest, finely grated
- 1 g fresh thyme, leaves only, chopped
- 1 g kosher salt
Assembly
- 225 g brie cheese, whole wheel, chilled
- 250 g puff pastry, thawed but cold
- 40 g pistachios, shelled, toasted, and roughly chopped
- 1 egg
- 15 ml water
Nutrition (per serving)
Method
In a small saucepan, combine the cranberries, honey, orange juice, orange zest, fresh thyme, and salt.
Bring the mixture to a simmer over medium heat. Cook for 10 to 15 minutes, stirring occasionally, until the cranberries burst, the liquid reduces, and the mixture takes on a thick, jam-like consistency.
Remove the jam from the heat and let it cool completely to room temperature. This takes about 30 minutes. Warm jam will melt the puff pastry prematurely.
On a sheet of parchment paper, roll the cold puff pastry out slightly to smooth the seams, creating a square or circle large enough to fully encase the brie.
Place the wheel of brie in the center of the puff pastry. Spoon the cooled cranberry jam evenly over the top of the cheese, then sprinkle the toasted pistachios over the jam.
In a small bowl, beat the egg and water together. Fold the corners of the puff pastry up and over the cheese, pleating neatly. Brush the seams with the egg wash to seal. Trim away any bulky clumps of excess dough.
Transfer the wrapped brie, still on the parchment paper, to a baking sheet. Chill in the refrigerator for at least 30 minutes to firm up the pastry.
Preheat the oven to 200°C/400°F. Brush the entirely of the chilled pastry with the remaining egg wash. Bake for 25 to 30 minutes until the pastry is deep golden brown and crisp.
Remove from the oven and allow the baked brie to rest for 10 to 15 minutes before slicing. This prevents the molten cheese from running out completely when cut.
Chef's Notes
- Always chill the assembled brie en croute for at least 30 minutes before baking to ensure the pastry puffs beautifully while preventing the cheese from melting too quickly and leaking.
- Scoring the rind of the top of the brie, or shaving off just the top layer of the rind, allows the cranberry jam to meld directly with the melting cheese inside, creating a more cohesive flavor profile.
- For the best make-ahead workflow, assemble the entire dish up to two days in advance, keep it tightly wrapped in plastic wrap in the refrigerator, and apply the final egg wash just before baking.
- Do not skip resting the baked brie for 10 to 15 minutes. Straight out of the oven, the cheese is practically liquid and will flood the plate. Resting allows it to become perfectly gooey and spreadable.
Storage
Refrigerator: 3 days — Store tightly wrapped. Best reheated rather than eaten cold.
Freezer: 1 month — Freeze unbaked. Thaw overnight in the refrigerator before baking, or bake from frozen and add 15 minutes to the baking time.
Reheating: Reheat in a 175C/350F oven for 15 to 20 minutes until warmed through and the pastry is crisp again.
