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!

By Published On: December 5th, 202251 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

51 Comments

  1. angiesrecipes December 5, 2022 at 7:20 AM - Reply

    It looks very yummy! Cranberries and pistachios make this so festive and perfect as a holiday appetizer.

    • Chef Mimi December 5, 2022 at 9:05 AM - Reply

      thanks! the sumac really added something,too!

    • Chef Mimi December 5, 2022 at 9:06 AM - Reply

      Thanks, Angie. And it was so good.

  2. Healthy World Cuisine December 5, 2022 at 7:38 AM - Reply

    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.

    • Chef Mimi December 5, 2022 at 9:06 AM - Reply

      Thank you. Of course, I’d eat a baked brie any which way!

  3. Ron December 5, 2022 at 8:16 AM - Reply

    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.

    • Chef Mimi December 5, 2022 at 9:07 AM - Reply

      The sumac was a surprise. Otherwise let’s face it, the baked brie without it is nothing that unique!

  4. Eva Taylor December 5, 2022 at 8:29 AM - Reply

    Perfect timing for the holiday season. I just love your little rosettes, so much more festive than their triangles!

    • Chef Mimi December 5, 2022 at 9:07 AM - Reply

      Thank you Eva! That’s as creative as I get!

  5. cookingwithauntjuju.com December 5, 2022 at 10:33 AM - Reply

    Baked brie is one of my favorite appetizers – to serve and especially to eat! Love your festive version and those cute garnishes on top :)

  6. terrie gura December 5, 2022 at 11:22 AM - Reply

    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!

  7. Dorothy's New Vintage Kitchen December 5, 2022 at 12:15 PM - Reply

    Love to serve up a baked brie, and it never goes out of fashion with my crowd!

    • Chef Mimi December 5, 2022 at 4:31 PM - Reply

      Baked brie will never go out of fashion in my house!!! Too many wonderful options!

      • Dorothy's New Vintage Kitchen December 5, 2022 at 4:47 PM

        I too like a little sweet, some nuts of course, and whatever else strikes my fancy!

      • Chef Mimi December 10, 2022 at 5:53 PM

        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!

      • Dorothy's New Vintage Kitchen December 11, 2022 at 8:09 AM

        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…

      • Chef Mimi December 11, 2022 at 5:55 PM

        Well, one word comes to mind that starts with a B!!!

      • Dorothy's New Vintage Kitchen December 12, 2022 at 7:59 AM

        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!

      • Chef Mimi December 13, 2022 at 9:23 AM

        Ha!!!

  8. David Scott Allen December 5, 2022 at 12:32 PM - Reply

    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.

    • Chef Mimi December 5, 2022 at 4:31 PM - Reply

      It’s not a terribly unique baked brie, except for the sumac, which I was excited to try!

  9. Thao @ In Good Flavor December 5, 2022 at 1:43 PM - Reply

    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!

    • Chef Mimi December 5, 2022 at 4:32 PM - Reply

      The sumac added a little zing. You’ll love it!

  10. Sherry M December 5, 2022 at 1:53 PM - Reply

    yes an oozy baked cheese is a wonderful thing! I’ve been making them for years and they are still always a hit :)

    • Chef Mimi December 5, 2022 at 4:32 PM - Reply

      I agree. I’ll always be making them – any time of year!

  11. BERNADETTE December 5, 2022 at 4:27 PM - Reply

    Thanks for sharing Mimi. This recipe is perfect for the entertaining season.

    • Chef Mimi December 5, 2022 at 4:33 PM - Reply

      It really is! I could throw cranberries on just about everything!!!

  12. Ronit December 5, 2022 at 4:39 PM - Reply

    Baked Brie, with or without pastry, is one of my favorites.
    Your version looks so festive! Love the addition of pistachios. :)

    • Chef Mimi December 10, 2022 at 5:52 PM - Reply

      Yes, I absolutely don’t need the pastry – it’s just about more decadence, isn’t it?!

  13. Liz December 5, 2022 at 5:22 PM - Reply

    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.

    • Chef Mimi December 10, 2022 at 5:53 PM - Reply

      Thank you! that’s as creative as I get!

  14. David @ Spiced December 6, 2022 at 6:34 AM - Reply

    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!

    • Chef Mimi December 10, 2022 at 5:55 PM - Reply

      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.

  15. Ben | Havocinthekitchen December 6, 2022 at 6:12 PM - Reply

    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!

    • Chef Mimi December 10, 2022 at 5:55 PM - Reply

      I know! Really without the sumac the recipe isn’t that original. But it’s good!

  16. Ann Coleman December 6, 2022 at 9:09 PM - Reply

    I love brie, baked or otherwise! This looks like a wonderful recipe, and I’ll have to try it this Christmas. Thank you!

    • Chef Mimi December 10, 2022 at 5:57 PM - Reply

      Thanks, Ann!

  17. Tandy | Lavender and Lime December 7, 2022 at 1:40 AM - Reply

    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 :)

    • Chef Mimi December 10, 2022 at 5:58 PM - Reply

      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!

      • Tandy | Lavender and Lime December 10, 2022 at 10:51 PM

        Oh no, what a waste!

      • Chef Mimi December 11, 2022 at 5:54 PM

        I know. Fortunately we’re still friends! and it was a real, non-pasteurized one from France!

  18. Jean December 7, 2022 at 9:39 AM - Reply

    Thanks for a new way to use sumac–I’d never considered using it like this. What a pretty puff pastry design!

  19. Raymund December 7, 2022 at 7:28 PM - Reply

    OMG look at that oozing cheese! So tempting

  20. 2pots2cook December 9, 2022 at 4:23 AM - Reply

    Lovely holiday idea! Happy to see you use sumac!

  21. neil@neilshealthymeals.com December 9, 2022 at 11:45 PM - Reply

    All that meltyness of that baked brie! Gorgeous. A wonderful festive recipe Mimi!

  22. Jeff the Chef December 11, 2022 at 10:34 AM - Reply

    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.

    • Chef Mimi December 11, 2022 at 5:55 PM - Reply

      I’ve used it only in Middle Eastern dishes. A tangy, citrus flavor that adds a little something!

  23. Valentina December 12, 2022 at 8:13 PM - Reply

    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

    • Chef Mimi December 13, 2022 at 9:13 AM - Reply

      Thanks Valentina. You can’t go wrong with melty cheese!

  24. Carrie Tyler December 16, 2022 at 3:21 AM - Reply

    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!!!

    • Chef Mimi December 16, 2022 at 8:06 AM - Reply

      Thanks, Carrie! Glad you saw it!

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