Cranberry Brie Puff Pastry Recipe

Red Wine Cranberry Brie Flatbread Recipe

Cranberry Brie Puff Pastry Recipe

This Cranberry Brie Flatbread 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.

Course Appetizer, Holiday Recipes

Cuisine American, French / American

Keyword Cranberry Brie Puff Pastry, Red wine cranberry sauce

Prep Time 15

Cook Time 25

Servings Servings

Calories 176kcal

Author Bon Appeteach

Ingredients

Red Wine Cranberry Sauce

1 bag Fresh Cranberries
1 cup Red Wine
1/2 cup Sugar
1/4 cup Honey
1 Orange zested and juiced
1 Cinnamon Stick
1 pinch Sea Salt

Puff Pastry Base

1 sheet Puff Pastry cold
1 Wheel Brie Cheese sliced into 1/4 inch thick pieces
1 Egg for egg wash

Brown Butter Walnut Topping

2 tbsp Unsalted Butter
1/2 cup Walnuts roughly chopped
1 tbsp Honey
1 tbsp Brown Sugar
1 tbsp Fresh Thyme plus more for garnishing
1 pinch Sea Salt

Instructions

Prepare the Red Wine Cranberry Sauce: 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.
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.
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.
Preheat the Oven: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Assemble the Flatbread: Place the thawed puff pastry on the prepared baking sheet and lightly score around the edges with a knife (about 1/2 inch from the edge), making sure not to cut all the way through the dough. Brush the edges only with egg wash. Spoon the red wine cranberry sauce across the top, spreading gently to cover, avoiding the scored edge. Then top with slices of brie.
Bake: Bake for 20–25 minutes, or until the puff pastry is golden brown and the brie is melted and bubbling.
Make the Brown Butter Walnut Topping: While the flatbread bakes, melt butter in a small skillet over medium heat. Continue to cook until the butter begins to brown and smell nutty. Add walnuts, honey, brown sugar, thyme, and a pinch of salt. Stir frequently for 2–3 minutes until caramelized and fragrant. Remove from heat and set aside to cool slightly.
Finish and Serve: Remove the baked flatbread from the oven. Spoon the brown butter walnut mixture over the warm brie and cranberry topping. Sprinkle with extra thyme for garnish. Slice into pieces and serve immediately.

Notes

Make sure the puff pastry sheet is thawed but cold for the best results.

Nutrition