Cranberry Chipotle Brie

baked brieweb

This recipe is barely a recipe since it uses prebought or premade ingredients. But it gives me a good opportunity to wish you all a happy new year … and to share a couple of holiday photos.

Both Truffle


and Ruby


had a lovely holiday season. Miss Ruby in particular was taken with our small but sturdy Christmas tree since she hadn’t seen one before. Luckily, the tree was in my sunroom (separated from the rest of the apartment by a handy door) so she didn’t manage to dismantle it.

Leigh and David, my sister-in-law and brother, invited me to a New Year’s Eve party. I decided to try to replicate a baked brie with cranberries I had purchased earlier in the season at Whole Foods Market. I mixed up the flavors a bit by using my cranberry-chipotle sauce for the filling, adding a little zing to the rich brie.

Leigh and my nephew Michael helped me cut the puff pastry for the brie, and we baked it at their house so it would be warm for the guests.

Now that the new year has struck, of course, I’ll be eating more healthily. So I have a feeling that combining sugar and carbs and fat as I did here will be rare.

Still, the brie makes a lovely memory.

Happy 2012 to all……

Here Leigh puts the egg wash on the wrapped brie.

Here Leigh puts the egg wash on the wrapped brie.



Baked Brie en Croûte with Cranberry Chipotle Sauce



1 egg
1 tablespoon cold water
1 thawed puff pastry sheet (I used Pepperidge Farm; feel free to make your own if you like, but that is beyond my skill set!)
1 8-ounce round of brie (keep the rind!)
1/4 cup cranberry chipotle sauce, plus additional sauce for serving


Preheat the oven to 400 degrees.

In a small bowl whisk together the egg and water.

On a floured board roll the puff pastry sheet out until there is enough of it to wrap around the brie. Cut off the corners to make assembly easier. Use the corners to make small decorative pieces of pastry to lay on top of our brie. (We used snowflakes)

Slice the brie in half horizontally. Lay the first round half on the puff pastry, rind-side down.

Spread the 1/4 cup of sauce on the cheese. Top with the other half of the cheese, rind side up.

Wrap the pastry around the cheese, sealing the creases with the egg wash.

Turn the cheese over. Lay the decorative pastry on top, and brush the whole thing with egg wash.

Place the cheese, seam side down, on a baking sheet lined with parchment or a silicone mat.

Bake the brie until it turns golden brown (about 15 to 20 minutes). Let it cool for a few minutes before serving.

Serve on crackers and/or fruit with additional chipotle sauce in a side dish. Serve 6 generously.


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9 Responses to “Cranberry Chipotle Brie”

  1. Cara says:

    Love the dough-star at the end…or is it a snowflake?
    Happy New Year!

  2. Cynthia says:

    Chipotle sounds good. I made one w apples and cranberries. I like the splitting in half idea.
    Happy New Year to you.

  3. tinkyweisblat says:

    Definitely a snowflake, Cara. I I like the apple idea, too, Cynthia!

  4. Wow! So special. Sharing…

  5. tinkyweisblat says:

    Thank you! It was fun, that’s for sure.

  6. Anne says:

    mmmmmm – that looks delicious!

  7. tinkyweisblat says:

    It was indeed–but definitely a tad rich!

  8. ceejay says:

    since brie is a favourite of my son-in-law and because I was going there for New Years dinner I took this treat along. It was a big hit with him and my grandson who was also there. Between the two of them they almost totally ignored the lovely prime rib and ate the whole cheese. He now has the recipe and plans on taking it to his father’s for dinner the next time he goes there.
    Since I am allergic to peppers I could not partake, but I was glad the boys enjoyed it so much. Thanks for such a treat!

  9. tinkyweisblat says:

    I’m glad it was a hit. And I’m so sorry about your pepper allergy. Still at least you had the prime rib–yum!!