Want to impress your guests this holiday season? Then this is the recipe for you! What could be more impressive than serving a beautiful, melty, cheesy, homemade baked brie with cranberries right out of the oven?
Do you want to know the best part? It’s not at all difficult to put together; you can prepare it a day ahead and then bake and serve it whenever you’re ready.
Yield: 8 servings
Serving size: 1/8
- 1 1/4 cups (168g) super fine almond flour
- 1.5oz. (42.53g)cream cheese, softened
- 2 large egg
- 1/4 tsp. (1.15g) baking powder
- a pinch of salt
- a pinch of nutmeg
- 1 small wheel of brie cheese, 8oz (226.8g)
- 4 tbsp. (58g) Cranberry Sauce, Click here for my recipe
- Place the almond flour, baking powder, nutmeg, and salt into a bowl. Mix well to combine and break up any lumps.
- Form a well in the center of the flour. Add the cream cheese and one of the eggs to the well. Mix well with a fork to combine.
- Turn the dough onto a clean work surface and knead it until it forms a well combined and workable dough.
- Shape the dough into a ball. Divide the ball into two equal pieces. Wrap one half in parchment paper to keep it from drying out.
- Place the unwrapped piece of dough onto a sheet of parchment paper. I like to use blue painter’s tape to secure my parchment paper to my work surface. Doing this keeps the paper in place, making rolling out the dough a lot easier.
- Place another piece of parchment over the top of the dough, and using your hands, press to flatten it out a bit.
- Using a rolling pin, roll the dough out to an even thickness of about one-quarter of an inch thick (0.64cm) and about 15″ (38.1cm) in diameter.
- Remove the top sheet of paper. Carefully transfer the rolled-out dough onto a clean piece of parchment paper, and place the brie in the center of the dough.
- Roll out the second piece of dough in the same way as you did the first piece.
- Top the brie evenly with the cranberry sauce. Carefully place the second piece of rolled-out dough on top.
- Using your fingers, pinch and roll the two pieces of dough together, as you would a pie crust.
- Once both pieces are joined, use your fingers to smooth the dough up the sides until a uniformed crust has formed around the brie and cranberries. Trim any excess dough if needed.
- Using a knife or large decorating tip, decoratively cut slits or small holes into the top of the pastry. This will allow the steam to escape during baking. (See the recipe photo above for a reference.)
- Wrap the pastry in plastic wrap and chill in the refrigerator for a few hours or overnight.
- Preheat the oven to 350° F (180°C). And line a baking sheet with parchment paper.
- Remove the pastry from the refrigerator, and transfer it to the prepared baking sheet.
- Beat the remaining egg. Brush the top and sides of the pastry with the beaten egg.
- Bake in the center of a preheated oven for about 3o-35 minutes, or until the crust is a golden brown on top and around the edges.
- Serve immediately.