You know that one recipe you pull out every year, no matter what? The one that always shows up at the table because it’s too simple, too beautiful, and too downright delicious not to? For me, it’s this baked brie. I’ve made it for Christmas, New Year’s, random cozy Friday nights, and even once just because I had leftover cranberries and a wheel of brie staring at me from the fridge like, “Well? You know what to do.”
There’s something about baked brie that feels indulgent without being showy. You don’t need fancy ingredients or special timing — just cheese, a bit of heat, and something sweet-tart to spoon over the top. It’s the kind of thing that makes people stop mid-conversation when you set it down on the table. The top gets soft and glossy, the cheese underneath starts to ooze out just enough to make everyone scramble for a cracker. And that cranberry sauce — oh, it’s a dream. Tangy and warm, with honey and balsamic giving it a richness that tastes like it took effort (but really didn’t).
I remember the first time I made this — I was nervous, thinking I’d somehow mess up cheese in an oven. But you really can’t. Even if it bursts open or looks a little messy, that’s part of the charm. It’s rustic, cozy, and comforting. The kind of food that makes people lean in close, smiling, grabbing pieces of bread and scooping up every last bit.
If you’re hosting or even just treating yourself to something a little special, this is the one. It’s elegant enough for a dinner party but lazy enough for a Sunday in sweatpants.
Ingredients
For the Baked Brie:
- 1 round (8 oz) wheel of Brie cheese
- 1 sheet puff pastry, thawed (optional for wrapping)
- 1 egg, beaten (for pastry wash)
- Crackers or baguette slices, for serving
For the Honey-Balsamic Cranberry Sauce:
- 1 cup fresh or frozen cranberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- ¼ tsp orange zest
- Pinch of salt
Optional Garnish:
- Fresh rosemary or thyme sprigs
- Extra drizzle of honey
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so you’re not scraping melted cheese later (trust me, it’s a lifesaver).
- Prepare the brie. If you want that golden, buttery crust, wrap it in puff pastry and brush it with the beaten egg. If you’re keeping it simple, just place the wheel straight onto the parchment — no judgment, both are heavenly.
- Bake it for 15–20 minutes, until the pastry turns golden and flaky, or until the cheese softens enough to gently sag when you touch the top.
- Meanwhile, make the cranberry sauce. In a small saucepan, toss in the cranberries, honey, balsamic vinegar, brown sugar, orange zest, and a pinch of salt. Let it bubble gently over medium heat for about 8–10 minutes. The berries will pop and thicken into a glossy, ruby-red sauce.
- Assemble. Take your brie out of the oven and let it cool for 5 minutes — that helps it hold its shape just enough. Spoon the warm cranberry sauce over the top, letting it drip down the sides like it’s meant to.
- Garnish & serve. Add a few rosemary or thyme sprigs, a drizzle of honey if you’re feeling fancy, and serve with crackers, baguette slices, or even apple wedges. Just make sure it’s warm — that’s when the magic happens.
Nutritional Info (per serving, serves 6)
Calories: 260
Protein: 9g
Carbohydrates: 21g
Fat: 15g
Sugar: 14g
Sodium: 240mg
Recipe FAQs
1. Can I make the cranberry sauce ahead of time?
Yep! In fact, it’s even better the next day. The flavors deepen overnight — just warm it up before serving so it’s nice and pourable.
2. What if I don’t have puff pastry?
Totally fine. Just bake the brie as is — it’ll melt a little faster, so keep an eye on it. You’ll still get that same creamy, gooey center that everyone loves.
3. Can I swap out the cranberries?
You can! Pomegranate seeds or even a quick raspberry jam with a touch of balsamic will do the trick. It’s all about that sweet-tart balance.
4. How do I know when the brie is ready?
Press the top gently — it should feel soft and almost pillowy. If it’s too firm, give it a few more minutes. If it’s oozing out the sides, congratulations, you’ve nailed it.
5. What’s the best way to serve it?
Right away. Warm, messy, and unapologetically gooey. Don’t wait too long or it’ll firm up again. Gather everyone around and dig in while it’s perfect.
Baked Brie with Honey-Balsamic Cranberry Sauce
4
servings30
minutes40
minutes300
kcalIngredients
*For the Baked Brie:*
* 1 round (8 oz) wheel of Brie cheese
* 1 sheet puff pastry, thawed (optional for wrapping)
* 1 egg, beaten (for pastry wash)
* Crackers or baguette slices, for serving
*For the Honey-Balsamic Cranberry Sauce:*
* 1 cup fresh or frozen cranberries
* 2 tbsp honey
* 1 tbsp balsamic vinegar
* 1 tbsp brown sugar
* ¼ tsp orange zest
* Pinch of salt
*Optional Garnish:*
* Fresh rosemary or thyme sprigs
* Extra drizzle of honey
Directions
- *Preheat your oven* to 375°F (190°C). Line a baking sheet with parchment paper so you’re not scraping melted cheese later (trust me, it’s a lifesaver).
- *Prepare the brie.* If you want that golden, buttery crust, wrap it in puff pastry and brush it with the beaten egg. If you’re keeping it simple, just place the wheel straight onto the parchment — no judgment, both are heavenly.
- *Bake it* for 15–20 minutes, until the pastry turns golden and flaky, or until the cheese softens enough to gently sag when you touch the top.
- *Meanwhile, make the cranberry sauce.* In a small saucepan, toss in the cranberries, honey, balsamic vinegar, brown sugar, orange zest, and a pinch of salt. Let it bubble gently over medium heat for about 8–10 minutes. The berries will pop and thicken into a glossy, ruby-red sauce.
- *Assemble.* Take your brie out of the oven and let it cool for 5 minutes — that helps it hold its shape just enough. Spoon the warm cranberry sauce over the top, letting it drip down the sides like it’s meant to.
- *Garnish & serve.* Add a few rosemary or thyme sprigs, a drizzle of honey if you’re feeling fancy, and serve with crackers, baguette slices, or even apple wedges. Just make sure it’s warm — that’s when the magic happens.
