Baked Brie with Cranberries, Pistachios, & Sumac
I found this recipe online at Food52.com. Of course mine looks nothing like the photo there, thanks to the professional styling, but mine still turned out festive and delicious. The author of the recipe is EmilyC.
From the recipe page by EmilyC: “Pulling off this new-fashioned take on baked brie in puff pastry couldn’t be simpler: Make a quick jam with cranberries, orange juice, honey, and sumac; spread it over the brie, plus a handful of toasted pistachios, before wrapping in thawed puff pastry; sprinkle a dash of sumac on top; and bake until golden.”
I love pistachios for festive presentations, and sumac is something I don’t use often enough, so those ingredients plus the fact that I’m a sucker for a baked brie.. I just had to make this!
The cranberry jam itself isn’t overly sweet, which I like, but I think the sumac also brightens and lightens up the flavors, with its lemony aspect. Delicious.
Baked Brie in Puff Pastry with Cranberries, Pistachios & Sumac
1 cup frozen or thawed cranberries
1/4 cup orange juice
2 tablespoons honey
1 1/2 teaspoons sumac, divided
1 pinch salt
1 sheet frozen puff pastry, thawed
1 – 8 ounce round brie, chilled
1/4 cup shelled pistachios, toasted, roughly chopped
1 egg, beaten with 1 tablespoon water
To make the cranberry jam, combine the cranberries, orange juice, honey, 1 teaspoon sumac and a pinch of salt in a saucepan and bring to a boil over medium-high heat. Lower heat, and let simmer until the berries burst, most of the liquid evaporates, and the sauce thickens, about 8 to 10 minutes, stirring several times so it doesn’t burn. Remove from the heat and let cool.
The sauce can be made the day before.
Roll out thawed sheet of puff pastry to about 1/8” thickness. Place brie in center of pastry. Spread about 2 tablespoons of the jam over the top, then sprinkle about half of the pistachios on top of the jam.
Fold one edge of the dough over the brie, then the opposite side. Fold the remaining edges across the brie to completely encase it. The dough should just cover the brie; trim off excess pieces of dough, if necessary, to ensure the pastry evenly browns.
Place wrapped brie on a parchment-lined baking sheet. Brush the egg wash over the top and sides of the brie. Sprinkle with the remaining 1/2 teaspoon of sumac.
Chill in the refrigerator for at least one hour. Preheat the oven to 400 degrees F.
Bake on the center rack for about 25 to 35 minutes, or until the pastry is golden brown and cooked through.
Transfer to a wire rack or serving dish and let cool for about 5 to 10 minutes.
Serve warm with extra jam and pistachios on the side.
I served the brie with pear slices and grilled bread.
note: I topped the eggwashed brie with sumac and pistachios, and I regret that. I suggest waiting until after the egg washed brie is baked, then add the sumac and pistachios. You want to see the colors of both!
It looks very yummy! Cranberries and pistachios make this so festive and perfect as a holiday appetizer.
thanks! the sumac really added something,too!
Thanks, Angie. And it was so good.
Love those festive flavors of the cranberries! You are so artistic and think your baked brie is gorgeous. Serving with pear slices is a delicious idea.
Thank you. Of course, I’d eat a baked brie any which way!
Looks very festive Mimi. I’ve not tried baked brie with sumac, which I think lends itself well to your dish. Thanks for a lovely holiday idea.
The sumac was a surprise. Otherwise let’s face it, the baked brie without it is nothing that unique!
Perfect timing for the holiday season. I just love your little rosettes, so much more festive than their triangles!
Thank you Eva! That’s as creative as I get!
Baked brie is one of my favorite appetizers – to serve and especially to eat! Love your festive version and those cute garnishes on top :)
Yes, it’s a bit “retro,” as the kids would say, but I’ve never met a brie that I didn’t love and this kind of appetizer is a winner Every. Single. Time. I especially like the twist with sumac. I can almost taste this, Mimi!
Love to serve up a baked brie, and it never goes out of fashion with my crowd!
Baked brie will never go out of fashion in my house!!! Too many wonderful options!
I too like a little sweet, some nuts of course, and whatever else strikes my fancy!
I’ve never liked a topping to be too sweet. Some people like honey on top – I don’t. That’s why I often use chutneys. I love those savory flavors!
My girlfriend makes a lovely horseradish jam that I’ve used on baked brie and it was out of this world! She won’t give me the recipe…
Well, one word comes to mind that starts with a B!!!
Nah! She sells it at farmers markets and she knows I might put the recipe in a post! I’ll have to pledge not to share her secrets!
This is beautiful, Mimi – and I love the tartness of both the cranberries and sumac to balance with the creamy cheese. And the rosettes are really a nice addition on top.
It’s not a terribly unique baked brie, except for the sumac, which I was excited to try!
Your baked brie looks beautiful and mouthwatering! I have been thinking about trying sumac. This recipe is giving me another reason to just do it!
The sumac added a little zing. You’ll love it!
yes an oozy baked cheese is a wonderful thing! I’ve been making them for years and they are still always a hit :)
I agree. I’ll always be making them – any time of year!
Thanks for sharing Mimi. This recipe is perfect for the entertaining season.
It really is! I could throw cranberries on just about everything!!!
Baked Brie, with or without pastry, is one of my favorites.
Your version looks so festive! Love the addition of pistachios. :)
Yes, I absolutely don’t need the pastry – it’s just about more decadence, isn’t it?!
You know I love baked brie and this is perfect for the holidays! I love the little puff pastry swirls on top—a nice way to make it even more festive.
Thank you! that’s as creative as I get!
Interesting – sumac is one of those ingredients that I also haven’t baked with very often (if ever). I do love baked brie, so this one is calling my name. It would be great for a Christmas cocktail party!
Yes. I’ve done big baked bries for some parties – and when I catered – and they’re so pretty! You just have to keep them warm… as you know. If you do use these ingredients, hold some pistachios and the sumac back till after baking. The colors just aren’t as pretty after browning.
As a huge fan of brie, this is totally up my alley; such a great snd festive combination. The use of sumac is also interesting!
I know! Really without the sumac the recipe isn’t that original. But it’s good!
I love brie, baked or otherwise! This looks like a wonderful recipe, and I’ll have to try it this Christmas. Thank you!
It looks amazing, and what’s not to love! I think this will be on our Christmas table this year, if the kids are coming over :)
Oh I love kids who love baked brides! Sometimes I just add a chutney on top of an unwrapped brie or Camembert, and warm it slowly in the microwave until it will ooze. No baking necessary! I’m sure you know this, but once I took a very involved brie that had been previously baked (it took time to drive to her house) and she ended up cooking the darn cheese in the microwave. I guess some people don’t use the power level buttons!
Oh no, what a waste!
I know. Fortunately we’re still friends! and it was a real, non-pasteurized one from France!
Thanks for a new way to use sumac–I’d never considered using it like this. What a pretty puff pastry design!
OMG look at that oozing cheese! So tempting
Lovely holiday idea! Happy to see you use sumac!
All that meltyness of that baked brie! Gorgeous. A wonderful festive recipe Mimi!
Your brie is absolutely beautiful as far as I am concerned! And it sounds delicious. I’ve never cooked with sumac. That really catches my interest.
I’ve used it only in Middle Eastern dishes. A tangy, citrus flavor that adds a little something!
You did a beautiful job with this, Mimi! I love the decorative top and it screams “holiday deliciousness!” Cozy, festive and tasty — all at once. I definitely want to indulge in this. :-) ~Valentina
Thanks Valentina. You can’t go wrong with melty cheese!
Oh Mimi, my heart skipped a beat when I saw this one :)! What a wonderful recipe for the holidays. Thank you for this one, it’s on my menu now!!!
Thanks, Carrie! Glad you saw it!