This is such an easy but delightful dessert…Or breakfast even. I actually am insane over Baked Brie and I have served them loaded with sautéed mushrooms or fresh garden herbs, but never fruit?
Well it all started with an innocent shopping trip. I was just minding my own business trying to hurry past the cheese case…when there they were, these perfectly adorable mini wheels of baby Brie. I instantly thought of my fresh cranberries I already had waiting at home, then thoughts of baked Brie filled my mind. I can’t help it, really I was born this way. And if you have never made your own cranberry sauce, you really must and it is so easy. 
Baked Brie Croissants with Cranberry Sauce
- Total Time: 30 minutes
- Yield: 4 1x
Description
Baked Brie Croissants with Fresh Cranberry Sauce
Ingredients
For the cranberry sauce
- 4 oz (120 ml) black cherry juice, or other juice
- 4 oz (120 ml) cup water
- 8 oz (230 g) raw sugar
- 12 oz (340 g) fresh whole cranberries
- A dash of nutmeg and cinnamon, ground
- Small sauce pan
For the Brie
- 4 mini brie wheels
- 2 sheets prepared puff pastry, thawed
- A sprinkle of brown sugar
- A small pat of butter for each, melted
- Lined baking sheet
Instructions
- For the cranberry sauce: Place juice, water and sugar in your sauce pan. Cook on medium/high heat until sugar has completely melted. Add additional spices, stir until incorporated.
- Add cranberries and reduce the heat just a bit, stir occasionally. Continue to cook for about 10 minutes or so, until cranberries split and sauce begins to thicken just a bit. Place in a bowl and refrigerate until completely cool and thickened.
- For baked brie croissants: Prepare your puff pastry dough as instructed by the label. With a sharp knife, remove just the very top rind of each wheel of brie. Cover each brie top with chilled cranberry sauce.
- Working on a piece of parchment paper, lay out one section of your puff pastry dough. Place brie wheel rind side down on dough section. Fold dough up sides until just reaching the edge with a slight overlap. Place additional dough section over the top and lightly press to bottom edge. Place on lined baking sheet then cover tops with a bit of melted butter
- and a sprinkle of brown sugar.
- Bake in a 350 F (176 C)degree oven for about 20 minutes, or until just golden and flaky.
Notes
- This works beautifully with leftover cranberry sauce, or use your favorite preserves.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 croissant
- Calories: 420
If You Liked This Recipe, You’ll Love These
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- Rum Glazed Eggnog Bread
- Bread Pudding with Whiskey Infused Chantilly Cream
Frequently Asked Questions
Do I need to remove the rind from the Brie before wrapping it?
Only the very top rind is removed — the recipe specifically says “remove just the very top rind of each wheel of brie” with a sharp knife, leaving the rest of the rind intact. The cranberry sauce is then placed on the exposed top before wrapping in puff pastry.
Can I use store-bought cranberry sauce or preserves instead of making the sauce from scratch?
Yes — the notes explicitly say “this works beautifully with leftover cranberry sauce, or use your favorite preserves.” The from-scratch sauce uses 12 oz fresh cranberries cooked in black cherry juice, water, and raw sugar with nutmeg and cinnamon, and needs to be fully chilled before using.
Why must the cranberry sauce be completely chilled before assembling?
If the cranberry sauce goes on warm, it will start melting the Brie and soaking the puff pastry before it ever reaches the oven, making the dough soggy and the filling runny. The recipe instructs refrigerating the sauce until it is “completely cool and thickened” before spooning it onto the cheese.
Baked brie with cranberry is oh so delightful. Adding a little citrus to the mix is great too! http://www.thefunkykitchen.com/2010/10/19/wherein-i-reveal-my-fallibility/
Thank you Dana :)
I love baked brie and especially with veggies. Cranberries sound delicious though. Trying to cut back on cheese but this is beautiful.
Hi Suzi, thank you :) I know it’s hard…I have an addiction :)
Oh yes, I could eat Brie at any meal, particularly one with flavors like these. This is so enticing!
I think I could as well…thank you :)
Oh, how marvelous!!! LOVE baked brie…and this one looks outstanding!
Thanks Liz, me too :)