Behind The Butter

baked brie with cranberries and pears

by Lauren at

2 pears, peeled and cored
1 cup fresh cranberries
1/4 cup water
3 Tbs brown sugar
1 tsp orange zest
1 tsp grated ginger
1lb wheel of brie
1 sheet puff pastry
1 egg yolkPreheat oven to 350.

Roughly chop the pears into 1/2-inch pieces. Combine pears, cranberries, water, and brown sugar in a small saucepan. Cook over medium heat for 5 minutes – the cranberries will begin to pop as they heat up. Add the orange zest and ginger and cook another 5-10 minutes, or until the fruit has broken down into a chunky sauce. Taste and add additional sugar if needed. Remove from heat – as the mixture cools, the pectin from the cranberries will start to gel and thicken a little more. At this point, you can refrigerate the mixture to use later.
To prepare the cheese, slice the cheese in half so that you have two wheels. Unfold the puff pastry and place one cheese wheel in the center with the cut side facing up. Top with the cranberry and pear mixture, and then place the second piece of cheese on top (cut side down). Gather the pastry up around the cheese, and pinch the edges to seal. Make sure there are no gaps, or the cheese will seep through when it melts! Flip the whole thing over so that the smooth side is on the top.
In a small bowl, combine the egg yolk and 2 Tbs water, Brush this mixture over the top and sides of the pastry. Bake at 350 for 30 minutes, or until pastry is browned.
Let rest for at least 10 minutes before serving.
Learn more about The Great Thanksgiving Swap here!

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  • Kate
    November 14, 2010 at 9:55 am

    Yumm!!! I heart brie!! I am definitely going to try this out…..might sub in some cranberry sauce from a can if I am in a rush:)

  • Darcy
    November 14, 2010 at 10:00 am

    Oh my….I want everything to do with this recipe! This Thanksgiving recipe swap is kind of making my week, I must say 🙂

  • Danielle
    November 14, 2010 at 10:20 am

    The holiday season = baked brie.

    I’m so glad it has arrived 🙂 thanks for the recipe!

  • Faith @ lovelyascharged
    November 14, 2010 at 10:41 am

    Holy yum, I love this idea!!!

    Can’t wait to submit my recipe for you 🙂 Check your inbox tonight?

    November 14, 2010 at 11:18 am

    AHHHH, WHYYY do I have to be allergic to cheese??! Pre-allergy, I used to LOOOVE brie and would have certainly appreciated this recipe!!!

    Happy Sunday 🙂 🙂


  • Michele @ Healthy Cultivations
    November 14, 2010 at 11:40 am

    I’ve heard about baked brie several times recently. And THIS looks like the recipe I’ll try.

  • Meredith (Pursuing Balance)
    November 14, 2010 at 12:50 pm

    oh wow, this makes me wish I wasn’t vegan!

  • stacey-healthylife
    November 14, 2010 at 12:57 pm

    Yum how pretty. I love appetizers.

  • Alanna @ Blood, Sweat, and Cupcakes
    November 14, 2010 at 1:12 pm

    Hey Jenna,

    Just wanted to let you know that when I visit your page I can’t see any posts past the ginger cake. I have to go to the archives to see anything you’ve posted since 🙂

  • Jessica @ How Sweet It Is
    November 14, 2010 at 1:23 pm

    This is one of my favorite appetizers!

  • Imwaytoobusy
    November 14, 2010 at 2:21 pm

    Cranberries are the perfect compliment to Brie. This looks so glutenous, I love it!

  • Kim Trick
    November 16, 2010 at 11:45 am

    I love baked brie. It’s one of my favorite things that my mom makes over the holidays, and I’ve actually been planning on making it myself for the first time this Thanksgiving. Bookmarking this recipe to give it a go!

  • Ashley
    November 21, 2010 at 12:15 pm

    You can’t go wrong with baked brie! The fruit infusions sound delicious .. mmm mmm… can’t wait to try it!

  • Jessica
    December 3, 2010 at 7:31 am

    Jenna – I love love love to work with brie – when it comes to baking it in the puff pasty like this, does the waxy stuff on top and sides get eaten, or do you cut that away?

    • jenna
      December 3, 2010 at 1:46 pm

      I usually cut that away–some people like to eat it but I prefer not to!

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