Cranberry Pecan Baked Brie Recipe – Easy Holiday Party Appetizer

The first time I pulled a gooey, cranberry pecan baked brie out of the oven, I’ll be honest—I felt like a hostess rockstar. Imagine this: a golden, flaky crust gives way to melty, buttery brie, swirled with tangy cranberry and a toasted pecan crunch. The aroma alone gets people hovering in the kitchen, sneaking “just one more” taste before the guests even arrive. If you’ve never tried baked brie, this is the holiday showstopper you didn’t know you needed. And if you think it’s fussy or complicated, trust me—if I can do it while wrangling my kids and prepping a dozen other party snacks, so can you.

My obsession with cranberry pecan baked brie started at a friend’s winter gathering. I watched a room of grown adults crowding around a cheese board, swooning over every bite. The next day, I tracked down every brie recipe I could find and started experimenting. After a few tweaks (and some comical cheese explosions—watch that oven temp!), I landed on this version: sweet-tart cranberry sauce, buttery toasted pecans, and a hint of rosemary, all cocooned in buttery pastry. It’s the kind of dish that makes you feel fancy with minimal effort, and honestly, that’s my favorite kind of recipe.

This cranberry pecan baked brie isn’t just a pretty centerpiece. It’s a crowd-pleasing, flavor-packed appetizer that fits any holiday vibe—Christmas, Thanksgiving, or even just a cozy winter movie night. I’ve tested it over and over, playing with different jams, nuts, and even skipping the pastry for a gluten-free spin. Every time, it disappears in minutes. If you’re looking for an easy holiday party appetizer that brings the wow factor with zero stress, you’ve just found it. Let’s get that brie bubbling, shall we?

Why You’ll Love This Cranberry Pecan Baked Brie

• Quick & Effortless: You can have this on the table in under 30 minutes, so it’s perfect for those last-minute “Can you bring an appetizer?” calls.
• Simple Ingredients: No specialty shopping trips required—just brie, cranberries, pecans, and a sheet of puff pastry.
• Showstopper Appeal: This cranberry pecan baked brie looks stunning—oozing cheese, jewel-toned cranberries, and a sprinkle of herbs. It’s basically edible holiday decor.
• Crowd-Pleaser: Every party I serve this at, it’s the first thing gone. Even folks who claim they “don’t like brie” are suddenly hovering for seconds.
• Unbeatable Flavor: You get creamy, nutty, tart, and sweet all in one glorious bite. The texture combo—gooey cheese and crunchy pecans—is pure magic.

What sets this recipe apart? For starters, I always toast the pecans lightly before adding them, which brings out their buttery flavor and keeps them crisp even after baking. Blending a bit of orange zest into the cranberry sauce takes the whole thing up a notch (not required, but wow, it’s good). The pastry wrapping isn’t just for looks—it helps hold in all those delicious juices and keeps things neat for serving (well, as neat as melted cheese gets!). I’ve tried every shortcut and hack, and this version is the one I trust for every big holiday bash.

This isn’t just food—it’s a mood. There’s something about slicing into a warm, crusty brie and watching the cheese tumble out that makes a gathering feel special. And let’s be real: it’s the kind of comfort food that makes people linger just a little longer at your table. Whether you’re impressing the in-laws, hosting your book club, or just cozying up with loved ones, this cranberry pecan baked brie is the appetizer you’ll want to make again and again.

What Ingredients You Will Need

This cranberry pecan baked brie recipe keeps things simple yet special. Everything here pulls double duty: flavor, texture, and straight-up holiday cheer. Most ingredients are pantry or fridge staples, but I’ll mention a few swaps you can make if you’re caught in a pinch (or just like to tinker in the kitchen, like me!).

• One wheel of brie (8 oz / 225g): Choose a good-quality brie, about 4-6 inches across. I like Président or Trader Joe’s brie for a rich, creamy center.
• Puff pastry (1 sheet, about 8-9 oz / 225-255g): Thawed if frozen. I prefer Pepperidge Farm or Dufour. If you’re gluten-free, use a GF puff pastry or simply bake the brie without pastry.
• Cranberry sauce (1/2 cup / 120g): You can use homemade or store-bought. Jellied or whole-berry both work, though I love the texture of whole-berry. If you want to get fancy, mix in a little orange zest or a splash of maple syrup.
• Pecans (1/2 cup / 60g), roughly chopped: Toast these in a dry skillet for a few minutes to bring out their flavor. Walnuts can work if you’re out of pecans.
• Brown sugar (1 tablespoon / 12g): Optional, but adds a subtle caramel note that plays so well with the tart cranberries.
• Fresh rosemary (1 teaspoon, finely chopped): This gives a festive, woodsy aroma. Thyme is a good substitute if rosemary isn’t your favorite.
• Egg (1, beaten): For brushing the pastry and getting that beautiful golden finish.
• Pinch of salt: Just a little brings out all the flavors.

Optional ingredient swaps and additions:

• Try dried cranberries if you don’t have cranberry sauce—just soak them in hot water for a few minutes first.
• Swap the brown sugar for a drizzle of honey or maple syrup for a different sweetness profile.
• For a nut-free version, just skip the pecans or use pumpkin seeds for a similar crunch.
• If you’re feeling extra, add a few candied orange peel strips on top before baking.

I’ve found the best results using a firm, ripe brie (not too runny out of the package)—it holds up nicely during baking and oozes just the right amount when sliced. And honestly, don’t stress about brands. The magic happens in the oven!

Equipment Needed

• Baking sheet: Lined with parchment paper for easy cleanup. No need for a fancy baking dish—just give yourself enough space for the pastry to puff.
• Small skillet: For toasting pecans. This step isn’t required but makes a difference.
• Rolling pin: To gently roll out the puff pastry if needed (a wine bottle works in a pinch—been there!).
• Pastry brush: For brushing the egg wash. If you don’t have one, just dab with your fingers or use a bit of paper towel.
• Sharp knife: For chopping pecans and scoring the pastry (if you’re feeling decorative).
• Serving platter or cheese board: The brie goes straight from oven to table, so pick something heatproof and pretty.

I’ve baked this recipe on everything from a battered old baking sheet to a stone pizza tray. If you’re using an air fryer or toaster oven, just check that the brie fits with enough space for the pastry to expand. One tip: always let the brie rest a few minutes before transferring to your serving dish—this keeps the pastry crisp and avoids molten cheese lava (not that anyone’s ever complained!).

How to Make Cranberry Pecan Baked Brie (Step-by-Step)

1. Prep your oven and pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. If your puff pastry is frozen, set it out to thaw while you prep the other ingredients—about 20-30 minutes at room temp is perfect.
2. Toast the pecans: Place the chopped pecans in a small, dry skillet over medium heat. Stir for 2-3 minutes, just until they smell fragrant and start to darken a bit. Watch carefully—pecans go from toasted to burnt in seconds (I’ve learned this the hard way—don’t walk away!).
3. Prepare the filling: In a small bowl, combine the cranberry sauce, toasted pecans, brown sugar, rosemary, and a pinch of salt. Stir gently until everything is evenly mixed.
4. Assemble the brie: Unfold the puff pastry on a lightly floured surface. If it seems too thick, roll it out gently to about 1/8-inch (3mm) thickness. Place the brie wheel in the center of the pastry.
5. Add the filling: Spoon the cranberry-pecan mixture right on top of the brie, spreading it evenly. If you like, you can flip the whole thing so the filling sits underneath (totally optional—just depends if you want a glossy top or a gooey bottom!).
6. Wrap it up: Fold the pastry over the brie, pleating and pinching to seal. If you have excess pastry, trim it and use the scraps for decorations (like little leaves or braids—my kids love helping with this part).
7. Egg wash: Brush the entire pastry surface with beaten egg. This gives you that shiny, golden brown finish. If you skip this, the pastry will look a bit pale but still taste great.
8. Bake: Carefully transfer the wrapped brie to your prepared baking sheet. Bake for 20-25 minutes, or until the pastry is puffed and deeply golden. If the top browns too quickly, tent it with foil for the last 5 minutes.
9. Rest and serve: Let the baked brie cool for at least 8-10 minutes before moving it to your serving board. This helps the cheese set a little, making it easier to slice and share (and saves your hands from hot cheese burns!).
10. Enjoy: Serve with crackers, sliced baguette, apple or pear slices, or just a big spoon. Watch it disappear!

Troubleshooting tips: If your pastry tears, just patch it up with extra pieces—no one will notice once it’s baked. If the cheese leaks a little, that’s totally normal (and honestly, those crispy bits are delicious!).

Cooking Tips & Techniques

• Don’t skip toasting the pecans: It’s a tiny extra step that makes the nuts taste so much richer and keeps them from getting soggy.
• Chill your brie, not your pastry: If your brie is extra soft, pop it in the fridge for 30 minutes before wrapping. This helps it keep its shape while baking and prevents leaks.
• Seal the pastry well: Pinch the seams tightly and place the sealed side down on the baking sheet. I’ve had a few “cheese explosions” when I got lazy with this part—don’t make my mistake!
• Don’t overbake: Pull the brie when the pastry is golden brown. If you bake too long, the cheese can completely liquefy and ooze out the sides. Trust your eyes more than the clock.
• Rest before serving: I know it’s tempting to slice right in, but give it a few minutes. The cheese will be perfectly melty but not run everywhere.
• Decorative pastry: Use pastry scraps to cut out little leaves or stars for the top. It’s totally optional, but it makes the presentation extra special (and Pinterest-worthy!).
• Make ahead: You can assemble the wrapped brie a few hours ahead—just keep it covered in the fridge and pop it in the oven right before guests arrive.

Honestly, I’ve had a few hilarious fails—like the time I forgot the egg wash and my brie looked like a sad, beige pancake. Or the time I tried to move it straight from the oven and ended up with a “deconstructed” brie (delicious, but not so pretty). The real secret is: don’t stress. Even imperfect baked brie tastes amazing.

Variations & Adaptations

• Gluten-Free Option: Use a gluten-free puff pastry or skip the pastry and simply bake the brie topped with cranberry and pecans in a small dish. Serve with GF crackers or apple slices.
• Savory Herb Twist: Swap cranberry sauce for fig or apricot preserves and add a sprinkle of fresh thyme or sage. Walnuts or pistachios are great swaps for pecans here.
• Spiced Holiday Brie: Add a pinch of cinnamon and nutmeg to the cranberry mixture. Top with pomegranate arils after baking for a festive burst of color and crunch.

For dairy-free folks, try a vegan brie-style cheese (there are a few good ones out there now) and use vegan puff pastry. If you want to play with the cheese itself, camembert works beautifully too—slightly earthier, but just as melty and decadent.

One winter, I made this with leftover cranberry-orange relish and candied ginger instead of pecans. It was a wild experiment that ended up being a happy accident—the ginger added a little heat that paired beautifully with the creamy cheese. Don’t be afraid to get creative and use what you love!

Serving & Storage Suggestions

This cranberry pecan baked brie is best served warm, right out of the oven when the cheese is perfectly gooey and the pastry is crisp. Place it on a pretty cheese board or rustic wooden platter—it’s basically an edible centerpiece! I love surrounding it with:

• Thinly sliced baguette (toasted or fresh)
• Assorted crackers (try rosemary or black pepper varieties for extra flavor)
• Fresh apple or pear slices (the sweetness pairs so well with the tangy cranberry)
• Grapes or dried fruit for a little color and variety

If you have leftovers (rare in my house!), let the brie cool to room temperature, then wrap tightly and store in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes, or until warmed through and the pastry is crisp again. You can also enjoy leftovers cold—just know the cheese will be firmer. The flavors actually deepen a bit overnight, so don’t be afraid to snack on it the next day.

Nutritional Information & Benefits

Each serving (about 1/8 of a wheel) of cranberry pecan baked brie provides approximately:

• Calories: 220
• Protein: 6g
• Fat: 14g (mostly from the cheese and nuts)
• Carbohydrates: 16g
• Sugar: 7g

Brie is a good source of calcium and protein, and pecans add healthy fats and fiber. Cranberries bring antioxidants and a boost of vitamin C. If you’re gluten-free or low-carb, use alternative pastry or serve the brie without crust. Allergens to note: dairy, nuts, gluten (unless using substitutes). I always remind guests if there are nut allergies, just to be safe. For me, this recipe is a treat—rich, festive, and worth every bite when celebrating with friends and family.

Conclusion

If you want a holiday appetizer that’s as gorgeous as it is delicious, this cranberry pecan baked brie is a must-try. It’s quick, it’s easy, and it brings smiles every single time. The combination of creamy cheese, tart cranberries, and that buttery crunch is honestly irresistible. I love how customizable it is—swap the fruit, change the nuts, or adjust the herbs to your liking. You really can’t mess it up.

Give this recipe a go and let it be the talking point at your next gathering. I’d love to hear how you make it your own—leave a comment with your favorite tweaks, or tag me if you share your creation! Here’s to holiday moments, melty cheese, and good company. Happy baking!

Frequently Asked Questions

How do I keep the baked brie from leaking?

Seal the pastry well, making sure there are no gaps. Place the seam side down on the baking sheet. If a little cheese escapes, don’t worry—it still tastes amazing!

Can I make cranberry pecan baked brie ahead of time?

Yes! Assemble up to 6 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding an extra 5 minutes if needed.

What can I use instead of pecans?

Try walnuts, pistachios, or even pumpkin seeds for a nut-free option. Toasting brings out the best flavor no matter what you choose.

Do I need to remove the rind from the brie?

Nope! The rind is edible and helps hold everything together. If you prefer, you can trim a bit from the top, but it’s not necessary.

What should I serve with cranberry pecan baked brie?

Crispy crackers, toasted baguette, apple or pear slices, and even veggies like sliced cucumber all work great. The cheese pairs well with both sweet and savory sides.

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