Baked Brie with Cranberry Chutney is made with a wheel of brie that is topped with a simple homemade cranberry chutney and then wrapped in puff pastry and baked. It’s a cheese lover’s dream.
The only thing better than cheese is melted cheese. This recipe is the perfect thing to bring to a holiday party. It’s an appetizer that everyone loves, and it’s easy to prepare. You can bring it to a party and bake it there, or it does hold it’s heat well if you wrap it in foil.
I love how the tart bitter flavors of the cranberry chutney are balanced out by the creamy brie. The flaky butter puff pastry dough is the perfect vessel for this appetizer. I like to just cut off a chunk and eat it, but you can serve this with bread or crackers on the side in case anyone prefers to eat the cheese and chutney with something other than puff pastry.
The cranberry chutney is the same recipe as my cranberry fig chutney, just without the figs since I couldn’t find fresh figs at my grocery store this time. You can use either fresh or frozen cranberries to prepare the chutney. Fresh cranberries are usually only in grocery stores in the late fall and winter, while you should be able to find frozen cranberries year-round.
Not to quote Ina Garten, but if you don’t want to make chutney, store-bought is fine. Chutney is made with both vinegar and sugar, so it isn’t as sweet as jam, although you could use jam instead.
I use store-bought puff pastry. Different brands can have slightly different cooking temperatures and times, you just want to follow the instructions on the packaging.
How to Make Baked Brie with Cranberry Chutney:
- 1 sheet of Puff Pastry
- 1 tablespoon Olive Oil
- 1 Medium Shallot
- 3/4 teaspoon Ground Cinnamon
- 2 tablespoons Fresh Ginger Minced
- 1 Medium Orange
- 1 cup Sugar
- 1/2 cup Red Wine Vinegar
- 1/2 cup Water
- 3/4 teaspoon Dry Mustard
- 1 10 ounce Bag of Cranberries
- wheel of Brie
- 2 teaspoons melted Butter
Take the puff pastry out of the oven and let it come to room temperature.
If you are using fresh cranberries, quickly inspect them to make sure there aren't any bad ones in the bunch.
Next remove and discard the peel and seeds from the orange. Then loosely chop the orange.
Heat the olive oil in a skillet over medium heat. Add the shallot and cook for 3 minutes, until the shallot becomes translucent. Then add the cinnamon and cook for another minute.
Stir in the ginger, orange, sugar, vinegar, water, and dry mustard. Bring to a simmer and stir until the sugar has dissolved.
Add the cranberries and increase the heat until the mixture begins to steadily boil. Stir frequently and let the mixture boil for about 15 minutes, until the cranberries have burst and the mixture is very thick and syrupy.
Season with salt, and set aside.
Slice the top of the rind off the brie, I like to do this just so that the brie melts better.
Spoon chutney on top of the brie, I used about half of it.
Fold the puff pastry around the brie covering it completely, depending on the shape of the dough you might need to cut off excess. Make sure you seal the seems so that cheese doesn't come oozing out.
Place the puff pastry wrapped brie on a baking sheet, brush with butter, and cook at 425 degrees for 20 minute - or according to the directions that came on the puff pastry. Once fully cooked the puff pastry will be light golden brown.
The leftovers are delicious! Wrap in foil and then bake in the oven to reheat.