Baked Brie with Cranberry Chutney
Serves 1235 mins prep20 mins cook
Baked Brie in Puff Pastry with Cranberry Chutney is a creamy, gooey appetizer for any holiday celebration. Topped with a tart, spiced Cranberry Chutney before it bakes, this Puff Pastry Baked Brie is a decadent recipe that looks fancy but is actually quite simple to make! Enjoy the extra cranberry chutney served alongside your meal, too!
0 servings
What you need
oz cranberries
cup dark brown sugar
cup honey
tsp ground cinnamon
tsp ground ginger
tsp allspice
tsp kosher salt
oz brie
cup cranberry juice
Instructions
Make the Cranberry Chutney 2 Add the cranberries, apples, brown sugar, apple cider vinegar, orange juice and honey to a medium saucepan over medium heat. Stir to combine. 3 Season the mixture with cinnamon, allspice, ginger and salt. Bring to a boil and cook, about 5-6 minutes. 4 Add the cranberries, apples, vinegar, cinnamon, allspice and ginger to the mix, bringing to a boil. 5 Lower the heat to a simmer, and cook until the cranberries have burst and the apples are soft, about 10-15 minutes. 6 Remove from the heat and transfer to a dish, spreading plastic wrap on the surface of the chutney so it does not form a film. 7 Refrigerate until your event, then remove from the refrigerator to use in the baked brie. Make the Baked Brie in Puff Pastry 10 Preheat the oven to 425°F. Line a baking sheet with parchment paper. 11 Place the brie on top of the puff pastry on the baking sheet. 12 Measure the cranberry chutney on top of the brie, then bring the puff pastry sheet up to wrap around the brie as best you can. (You can pinch and fold it or try to make it appear more neat... either way works.) 13 Bake for 20 minutes, or until the puff pastry has browned and risen. 14 Let cool for 5-10 minutes, then serve with crackers.View original recipe
