Baked Brie en Croûte with Cranberry Orange Compote

How to Make Baked Brie en Croûte with Cranberry Orange Compote

1. 1

   Step 1: Make the cranberry–orange compote

   Active 12 min · Passive 15 min

   In a small saucepan combine the Fresh cranberries, Granulated sugar, the Zest + juice from the Orange, Unsalted butter, Ground cinnamon, and Salt. Bring to a gentle simmer over medium heat, stirring occasionally; simmer 8–10 minutes until most berries have burst and the mixture thickens. Remove from heat and let cool 10–15 minutes (the compote will thicken as it cools); transfer half the compote to a small bowl to use as a topping for serving and leave the rest for spreading on the Brie later.

   For this step

   • 1 cupFresh cranberries
   • 1/3 cupGranulated sugar
   • 1 tbspUnsalted butter
   • a pinchGround cinnamon
   • a pinchSalt
   
2. 2

   Step 2: Prep the Brie and pastry

   Active 15 min · Passive 15 min

   If your Puff pastry sheet is frozen, thaw it in the refrigerator or on the counter until pliable (30–40 minutes) before starting; lightly dust a work surface with All-purpose flour and roll the Puff pastry sheet into an approximate 11-inch square to smooth seams. Trim any paper rind from the bottom of the Brie if desired, then spoon the reserved compote (about half of the cooked compote) onto the top of the Brie, spreading to an even layer. Place the Brie in the center of the pastry, pull pastry up and around the cheese, pinching seams to seal and trimming any excess; transfer seam-side down to a parchment-lined baking sheet. Beat the Large egg and brush the pastry all over for an even golden finish. Chill the wrapped Brie in the refrigerator 15 minutes to firm the pastry and make seams easier to handle.

   For this step

   • 8 ozBrie (8 oz/225 g wheel)
   • 1 sheetPuff pastry sheet (thawed), about 9 x 9 inches (227 g)
   • 1 tbspAll-purpose flour (for dusting)
   • 1 largeLarge egg
   
3. 3

   Step 3: Bake until golden and melty

   Active 5 min · Passive 25 min

   Preheat the oven to 400°F (200°C). Place the prepared Brie on the middle rack and bake 20–25 minutes, rotating the sheet once if your oven runs hot, until the pastry is deep golden and puffed. Keep an eye on the crust edges so they don't over-brown; if they color too quickly, tent lightly with foil. After baking, remove from oven and allow the Brie to rest on the baking sheet 10 minutes so the interior settles.
   
4. 4

   Step 4: Slice and serve with compote; store leftovers safely

   Active 10 min

   Transfer the baked Brie en croûte to a serving board and spoon the remaining chilled cranberry–orange compote alongside for guests. Slice the baked Brie into 8 wedges and serve warm with crackers or sliced baguette. Makes 1 baked Brie en croûte; cut into 8 wedges — serve 1 wedge per serving (serves 8). Refrigerate any leftovers in an airtight container within 2 hours and use within 3–4 days; reheat leftover wedges to 165°F (74°C) before serving if you prefer warm cheese.
   

1. In a small saucepan combine the Fresh cranberries, Granulated sugar, the Zest + juice from the Orange, Unsalted butter, Ground cinnamon, and Salt. Bring to a gentle simmer over medium heat, stirring occasionally; simmer 8–10 minutes until most berries have burst and the mixture thickens. Remove from heat and let cool 10–15 minutes (the compote will thicken as it cools); transfer half the compote to a small bowl to use as a topping for serving and leave the rest for spreading on the Brie later.
2. If your Puff pastry sheet is frozen, thaw it in the refrigerator or on the counter until pliable (30–40 minutes) before starting; lightly dust a work surface with All-purpose flour and roll the Puff pastry sheet into an approximate 11-inch square to smooth seams. Trim any paper rind from the bottom of the Brie if desired, then spoon the reserved compote (about half of the cooked compote) onto the top of the Brie, spreading to an even layer. Place the Brie in the center of the pastry, pull pastry up and around the cheese, pinching seams to seal and trimming any excess; transfer seam-side down to a parchment-lined baking sheet. Beat the Large egg and brush the pastry all over for an even golden finish. Chill the wrapped Brie in the refrigerator 15 minutes to firm the pastry and make seams easier to handle.
3. Preheat the oven to 400°F (200°C). Place the prepared Brie on the middle rack and bake 20–25 minutes, rotating the sheet once if your oven runs hot, until the pastry is deep golden and puffed. Keep an eye on the crust edges so they don't over-brown; if they color too quickly, tent lightly with foil. After baking, remove from oven and allow the Brie to rest on the baking sheet 10 minutes so the interior settles.
4. Transfer the baked Brie en croûte to a serving board and spoon the remaining chilled cranberry–orange compote alongside for guests. Slice the baked Brie into 8 wedges and serve warm with crackers or sliced baguette. Makes 1 baked Brie en croûte; cut into 8 wedges — serve 1 wedge per serving (serves 8). Refrigerate any leftovers in an airtight container within 2 hours and use within 3–4 days; reheat leftover wedges to 165°F (74°C) before serving if you prefer warm cheese.