Red Wine Cranberry Brie Flatbread Recipe

This Red Wine Cranberry Brie Flatbread recipe combines creamy melted brie with a rich, red wine cranberry sauce for an elegant yet easy appetizer. Baked until golden and topped with candied walnuts and thyme, it’s a festive bite that pairs beautifully with sparkling or red wine.

Flaky, golden, and filled with creamy brie cheese and sweet cranberry sauce, this Cranberry Brie Puff Pastry flatbread recipe is the kind of dish that looks elegant but couldn’t be easier to make.

Whether you’re hosting holiday gatherings or want a perfect appetizer to serve with wine, this light puff pastry flatbread brings together savory flavors, a touch of sweetness, and beautiful texture in every bite.

Why You’ll Love This

• Uses store-bought puff pastry for quick prep and a perfectly flaky puff pastry texture.
• Features rich, creamy brie layered with a tangy red wine cranberry sauce.
• The brown butter walnut topping adds caramelized crunch and holiday flair.
• Easy to prepare ahead of time for holiday parties or a family dinner.
• Pairs beautifully with sparkling wine or red blends (ideal for elegant party food). 
• Can be adapted into cranberry brie bites using a mini muffin tin for a bite-sized app.

Ingredients You’ll Need For the Flatbread Base

• 1 sheet puff pastry (keep cold until ready to use)
• 1 wheel of brie cheese, sliced into ¼-inch thick small pieces
• 1 batch red wine cranberry sauce (or store-bought cranberry sauce)
• 1 egg, beaten (for egg wash)

Substitution Tips:
Try camembert cheese or goat cheese for a tangier flavor. Crescent roll dough sheet or crescent rolls can stand in for puff pastry if needed. If you have leftover cranberry sauce or prefer a homemade cranberry sauce, both will work wonderfully.

For the Brown Butter Walnut Topping

• 2 tablespoons unsalted butter
• ½ cup walnuts, roughly chopped
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 1 tablespoon fresh thyme, plus more for garnish
• Pinch of sea salt

Optional Add-Ins:
Add a sprig of rosemary, a drizzle of honey, or swap the walnuts for pecans or hazelnuts for your next time making it.

How to Make Red Wine Cranberry Sauce

If you have the time, I highly recommend making your own red wine cranberry sauce. It’s richer, less sweet than store-bought cranberry sauce and adds incredible depth to the creamy brie and flaky puff pastry. You can also make it a few days ahead and store it in an airtight container in the fridge.

Ingredients for the Red Wine Cranberry Sauce

• 12 oz (1 bag) fresh cranberries
• 1 cup dry red wine (I used Biltmore’s Mourvèdre)
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ teaspoon orange zest
• 2 tablespoons orange juice (optional for brightness)
• 1 cinnamon stick or ¼ teaspoon ground cinnamon
• Pinch of kosher salt

How to Make It

1. Simmer the Base: In a medium saucepan, combine the red wine, sugars, orange zest, cinnamon, and salt. Stir and bring to a gentle simmer over medium heat until the sugar dissolves.
2. Add the Cranberries: Stir in the fresh cranberries and cook for 10–15 minutes, stirring occasionally, until the berries burst and the mixture thickens into a glossy, sweet cranberry sauce.
3. Finish and Cool: Remove from heat and stir in the orange juice. Let the sauce cool completely before using. It will continue to thicken as it cools to room temperature.

Chef’s Tip:

If you’re short on time, mix a teaspoon of cranberry sauce from a store-bought jar with a splash of red wine and simmer for 5 minutes. It’s a great way to add a homemade touch without starting from scratch.

How to Make Cranberry Brie Flatbread

1. Preheat the Oven

Preheat the oven to 400°F and line a baking sheet (or cookie sheet) with parchment paper. This prevents sticking and helps the puff pastry bake evenly to a golden brown finish.

2. Assemble the Flatbread

On parchment paper, unfold the puff pastry sheet and transfer it to your baking pan. Lightly score around the edges (about ½ inch in) to create a border, but don’t cut all the way through the dough (this encourages a raised crust). Brush only the edges with the egg wash. Spread the cranberry sauce evenly across the center and top with slices of brie.

3. Bake

Bake for 20–25 minutes, or until the pastry is puffed and golden brown and the melty brie bubbles around the edges.

4. Make the Brown Butter Walnut Topping

While the pastry bakes, melt butter in a small skillet over medium heat. Continue to cook until it turns light brown and smells nutty. Add the walnuts, honey, brown sugar, thyme, and a pinch of salt. Stir for 2–3 minutes until the nuts are caramelized.

5. Finish and Serve

Once baked, spoon the warm nut mixture evenly over the top. Garnish with extra thyme or fresh rosemary for color and aroma. Slice and serve immediately on a serving platter for easy entertaining.

Tips for Working with Puff Pastry

• Always start with cold pastry — if it gets warm, pop it back into the fridge before baking.
• Use an egg wash for that shiny, bakery-style finish.
• To prevent sogginess, keep wet toppings like sweet cranberry sauce off the edges.
• For bite-sized appetizers, cut the pastry into equal squares and bake in a mini muffin pan or on a sheet pan sprayed lightly with cooking spray.
• You can even make cranberry brie puff pastry bites in an air fryer at 350°F for 6–8 minutes.

Wine Pairings and Serving Ideas

This recipe was created to pair perfectly with Biltmore wines. The Brut Sparkling Wine complements the sweetness of the cranberry and the buttery pastry, while the Mourvèdre brings depth to the savory flavors of the brie and walnuts.

For a festive presentation, drizzle extra honey over the flatbread before serving, or decorate the platter with fresh cranberries and sprigs of rosemary for a holiday touch. It’s a great way to add elegance to your holiday season entertaining without stress.

Make Ahead and Storage Tips

• Make Ahead: Assemble the flatbread (without baking) up to one day in advance, wrap in plastic wrap, and refrigerate until ready to bake.
• Storing Leftovers: Keep cooled slices in an airtight container for up to 2 days. Reheat in the oven at 350°F until crisp.
• Freezing: Wrap unbaked pastry tightly in plastic wrap and freeze for up to one month. Thaw overnight before baking.
• Works well for holiday gatherings or family dinners when you need easy appetizers that hold up beautifully.

More Festive Appetizers to Try

Spinach Artichoke Puff Pastry Bites

Grilled Flatbread Pizzas

Pumpkin Baked Brie

Brie Bread Bowl

Fried Brie Recipe