Brie is one of my go-to appetizers during the holidays. It’s easily thrown together and since it’s wrapped in the buttery, flaky goodness that is puff pastry, it’s always a huge hit. It’s super versatile – you can use just about anything: fruit preserves, nuts, caramelized onions, cranberry sauce. None of those or all of those. I usually serve it on a platter with grapes, crackers, and prosciutto.

The only thing you have to watch out for is making sure you crimp/pinch the puff pastry together really well so you don’t get leaky cheese running everywhere. Just in case I missed something, I always bake it in a baking dish just slightly larger than the brie wheel – if there are any leaks, it’s contained.

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Cranberry-Apple Brie en Croute

My all-time favorite holiday appetizer: creamy brie, flaky puffed pastry, and tangy cranberry sauce.

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, thinly sliced
• 1/2 cup orange cran-apple sauce
• 1 small wheel of brie
• 1 sheet puff pastry
• 1 egg

Instructions

1. Preheat oven to 425. Heat olive oil in a pan and cook onions over low heat until caramelized (15-20 minutes).
2. ay puff pastry sheet flat on a lightly floured surface. Slice the wheel of brie in half horizontally. Place the bottom half of the brie in the center of the dough.
3. Spoon the cranberry sauce onto the brie and spread it evenly, to the edges.
4. Top with the other half of brie and spoon the onions on top.
5. Gather the puff pastry around the brie, pinching the edges to seal against leaks.
6. Whisk the egg with 1 Tbsp of water and brush over the dough. Bake for 15-20 minutes until golden brown. Serve warm.

Notes

Yields: ~16 appetizer servings

Confections of a Foodie Bride

Estimated time: 45 minutes