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!