Pastry Baked Brie with Maple Roasted Cranberries and Bourbon Candied Pecans

icon 1 Hr
icon Servings: 10
icon Medium


  • Preheat oven to 375.
  • Toss the cranberries with the maple syrup, rosemary, and squeeze of lemon.
  • Transfer to a baking dish and roast for 15 – 20 minutes. Set aside and let cool.
  • Preheat oven to 425.
  • Remove the top rind of the brie, leaving the rest of the rind intact.
  • Smooth out the puff pastry and place the fig jam in the middle, spreading out to the size of the wheel of brie.
  • Place brie on top of the fig jam and carefully wrap the puff pastry around it.
  • Brush pastry with beaten egg and sprinkle with sugar.
  • Transfer to baking sheet and bake for 20 minutes or until golden brown.
  • As the brie is baking, combine the chopped pecans and maple syrup in a heavy-bottom pan and cook over medium-low heat, careful not to burn. Stir continuously.
  • Let the maple syrup gently bubble until all moisture has evaporated and the maple syrup has crystallized on the pecans, about 7 minutes. Sprinkle with salt.
  • Once brie is removed from oven, allow to cool slightly and then top with roasted cranberries and candied pecans.
  • Garnish with fresh rosemary and a drizzle of maple syrup.

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