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Liz Berg
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer


  • 1 12.3 Round of Brie
  • 1 package of frozen puff pastry thawed (I use Dufour brand. Look for butter in the ingredients for the best result)
  • ¾ cup whole berry cranberry sauce
  • 1-2 tablespoons dried cranberries
  • ¼ teaspoon minced fresh rosemary
  • 1 egg beaten with 1 teaspoon water, to glaze


  • Preheat oven to 400º. Line baking sheet with parchment paper and set aside.
  • Roll out puff pastry to smooth seams. Cut out a large round and place on baking sheet. Reserve scraps to decorate, if desired.
  • Cut rind off the top of the Brie.
  • Mix together cranberry sauce, dried cranberries and rosemary. Spoon over the center of the puff pastry round. Place the cut side of the Brie centered over the cranberry sauce. Fold puff pasty over the top of the Brie sealing overlapping pastry with egg glaze. Flip over and place on a parchment lined baking sheet.
  • Chill for about 30 minutes.
  • Brush with egg mixture, decorate with scraps cut into shapes (I made leaves and berries), brush with egg wash again. Bake for about 25 minutes. Cool for 30 minutes before serving.
  • Serve with crackers or toasts.