Baked Brie en Croûte with Cranberry and Thyme

Steps

1. Step 1

   Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant, 3 to 4 minutes, then tip them onto a plate to cool.

   5 min · 400°F

   • 1/3 cup pecan halves
2. Step 2

   Unfold the puff pastry on a lightly floured counter and roll it into a roughly 11-inch square, just thin enough to wrap the cheese. Set the brie in the center.

   5 min

   • 1 piece all-butter puff pastry sheet (about 9x9 inches, from a 17.3 oz package)
   • 1 piece double-cream brie wheel (8 oz)
3. Step 3

   Spoon the cranberry sauce over the top of the brie and spread it almost to the edge. Scatter on the toasted pecans and the thyme leaves, then drizzle with the honey.

   3 min

   • 1/3 cup whole-berry cranberry sauce
   • 1/3 cup pecan halves
   • 1 tsp fresh thyme leaves
   • 1 tbsp honey
4. Step 4

   Brush the pastry border with beaten egg. Bring the four corners up over the cheese and fold the pastry around it like a package, pressing the seams together and pinching off any thick bunched-up corners. Flip the bundle over onto the lined baking sheet so the seams are underneath. Brush all over with the rest of the egg wash and sprinkle with flaky salt.

   7 min

   • 1 egg
   • flaky sea salt
5. Step 5

   Bake until the pastry is deep golden brown and puffed, 30 to 35 minutes. If it browns fast, tent it loosely with foil for the last 10 minutes.

   35 min, hands-off · 400°F

6. Step 6

   Let it rest 20 minutes on the sheet: straight from the oven the cheese runs right out. Slide onto a board, top with a few thyme sprigs and serve warm with apple slices and crackers, cutting into wedges at the table.

   20 min, hands-off

   • the rest of the fresh thyme leaves
   • 1 crisp apple, such as Honeycrisp
   • 1 package water crackers or baguette slices

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026