Paula Deen Cranberry and Pecan Baked Brie

Paula Deen cranberry and pecan baked brie is a gooey, bubbly appetizer with creamy brie, whole cranberry sauce and crunchy pecans that comes together in 20 minutes. It's an easy holiday party appetizer for Thanksgiving, Christmas or game day, and it's a make-ahead-friendly dish that serves 4 to 6.

Pull the brie out the moment the topping bubbles and the cheese softens, which takes 8 to 12 minutes. Wait too long and the wheel collapses into a puddle instead of holding its shape for dipping.

Paula stirs vanilla, orange zest and nutmeg into the cranberry sauce, which turns plain canned cranberries into a warm, spiced topping. Slicing the rind off the top first also lets the sweet mixture sit right on the creamy cheese instead of on a chewy layer.

Paula Deen Cranberry and Pecan Baked Brie

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

12

minutes

Calories

260

kcal

Whole cranberry sauce spiked with brown sugar, orange zest and nutmeg melts into a soft wheel of brie under a crown of pecans. Once baked, the center turns warm and spreadable while the topping bubbles at the edges.

Ingredients

• 1 (8-ounce) wheel of brie cheese
  

• ⅓ cup whole cranberry sauce
  

• 2 tablespoons packed brown sugar
  

• 1 teaspoon vanilla extract
  

• 1 teaspoon orange zest
  

• ⅛ teaspoon freshly ground nutmeg
  

• ¼ cup pecans
  

Directions

• Preheat and trim: Preheat the oven to 425°F, then cut the rind off the top of the 8-ounce brie wheel. Scoop out a small well in the center so the topping has a place to settle.
• Place the brie: Set the cheese in a small baking dish. If you plan to serve it on a different plate, lay parchment paper underneath so you can lift it out easily.
• Mix the topping: Stir 1/3 cup whole cranberry sauce, 2 tablespoons packed brown sugar, 1 teaspoon vanilla extract, 1 teaspoon orange zest and 1/8 teaspoon freshly ground nutmeg together in a small bowl. Pour it into the well and over the top of the brie, then scatter 1/4 cup pecans over everything.
• Bake the brie: Bake for 8 to 12 minutes, until the topping is bubbly and the cheese has softened. Keep a close eye on it so you can pull it out before the brie collapses.
• Serve warm: Bring the brie to the table right away, while it is soft and spreadable. Serve it with crackers or crostini for scooping.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, Reynolds unbleached parchment paper, Microplane zester grater, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I have to remove the rind from the brie?

The rind is edible, but Paula's recipe cuts it off the top so the cranberry mixture sits right on the soft cheese. Leave the rind on the sides and bottom, since it helps the wheel hold its shape in the oven.

Can I make this baked brie ahead of time?

You can mix the cranberry topping and keep it in the fridge a day or two, then spoon it over the brie right before baking. Bake it fresh, because brie that sits and cools turns firm and loses that gooey center.

What can I serve with cranberry pecan baked brie?

Crackers and crostini are the classic choices, and sliced baguette works just as well. Apple and pear slices also pair nicely with the sweet cranberry topping.

Can I use fresh cranberries instead of cranberry sauce?

The recipe is built for whole cranberry sauce, which is already sweet and soft. Fresh berries would stay tart and firm in a short bake, so cook them into a sauce first if you want to swap.

What's the best way to move the brie to a serving plate?

Bake it on a piece of parchment paper set in the dish, as Paula's cook's note suggests. Then you can lift the whole wheel onto a platter without it breaking apart.