Looking for a last-minute Thanksgiving appetizer? This cranberry baked brie kicks things off with seasonal flavors and will keep your guests happy if the turkey is a little slow arriving on the table — always a challenge if you’re cooking with toddlers underfoot!
Recipe: Cranberry Baked Brie
I couldn’t resist Whole Foods’ new Isigny Ste. Mere Holiday Brie, produced by a co-op of eco-friendly farmers in Normandy, France. It was fairly mild-flavored, creamy and rich, and went wonderfully with the sweetly tart tang of my spiced cranberry sauce.
Ingredients:
- 1 12 ounce (6″) wheel of brie
- 8 sheets fillo dough, thawed
- 1/2 cup butter, melted
- 1/2 cup cranberry sauce
- 3 sprigs fresh thyme
- sliced apples and bread
Instructions:
Cover a baking sheet with a layer of parchment paper. Preheat oven to 400 degrees. Unwrap the brie and have the cranberry sauce and thyme ready before you begin working with the fillo dough. Lay out one sheet of fillo dough on a clean work surface and brush generously with melted butter. Repeat with the additional sheets of fillo.
After the last layer, spread cranberry sauce in a circle in the center, as wide as the round of brie. Center the brie over the sauce and lay thyme sprigs over the top.
Trim the corners off the fillo to make an oval shape. Working quickly, fold up the edges over the brie, brushing folds with melted butter as you go. Once it’s closed, gently flip over onto baking sheet and brush outside with butter. Bake for 25 minutes, until fillo is golden brown. Remove from oven and let cool for 45 minutes, then serve with apples and bread.
If you’re impatient like me and can’t wait to dig in, be prepared for a gooey gush of warm, melted cheese. Mmm. Enjoy!
10 responses so far ↓
1 AsteraPallas // Nov 26, 2008 at 11:50 am
Oh, my GOSH that looks good!
I’m bookmarking this and will RT on Twitter!!
Thanks for posting this recipe. It looks delicious!
2 kellypea // Nov 26, 2008 at 12:48 pm
This sounds much more tasty than what I was going to make! And it’s beautiful. Maybe a last minute change of plans….Have a lovely holiday!
3 ludovic // Nov 26, 2008 at 2:01 pm
Nice recipe indeed. But I’m just sorry to tell you that Isigny is not an “Eco-friendly co-op of french farmers in Normandy”. They are much more a big business company.
Besides real brie is not produced in Normandy but in Ile-de-France (Paris region), the towns of Meaux and Melun especially. You would never find a brie from Normandy in France.
If you come to France one day, you can ask me for a special french cheese presentation 🙂 It’s worth it.
4 April // Nov 26, 2008 at 4:52 pm
This looks terrific, Colleen! I just posted a stuffed fig and prosciutto to stave off those pre-feast cravings. Take a look!
5 Kristin // Nov 27, 2008 at 1:22 am
Wow that looks amazing, I wish I could have it right now!
6 Tiffany // Nov 30, 2008 at 3:41 pm
That looks so wonderful! It’s funny– I was just thinking of doing something similar with my leftover cranberries and puff pastry. Now I have such great instructions to follow- thanks!
7 foodietots
Twitter: foodietots
// Dec 9, 2008 at 11:47 pm
Thanks everyone. @ludovic – I do hope to taste some authentic brie at the source one of these days!
8 Budget-Friendly Entertaining with Cheese « Cheese & Champagne // Dec 23, 2008 at 1:14 pm
[…] cheese a star ingredient. Baked brie – with seasonal cranberry sauce or fig preserves – stretches your cheese dollars and is sure to please a crowd. Or try blue […]
9 FoodieTots.com » Blog Archive » Thanksgiving Countdown: Appetizer, Cranberries, Sides & Dessert // Nov 20, 2009 at 2:09 pm
[…] dinner with a toddler underfoot is to prepare one simple but impressive appetizer. My favorite cranberry baked brie is sure to get your family and guests oohing and aahing while they wait for dinner, just in case it […]
10 Tamela // Aug 22, 2014 at 5:43 pm
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