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Baked Brie with Pear, Cranberry & Walnut Conserve


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Rate this recipe 4.7/5 (3 Votes)


  • BRIE:
  • 1 *1 Wheel (2-pound) firm Brie (rind intact)
  • *chilled 2 pk (17 1/4-ounce) frozen *puff pastry sheets (4 pastry -sheets)
  • *thawed 1 lg egg, beaten lightly
  • 2 *2T unsalted butter
  • 4 *4 bartlet or bosc pears (peeled, cored and diced)
  • 2 *2T brown sugar
  • *¼ cup dried cranberries
  • *¼ cup chopped walnuts
  • *¼ t allspice
  • *¼ t nutmeg


Servings 10


Step 1

To make the conserve:
1. Heat the butter in a heavy pan over medium heat until it begins to foam
2. Add the pears and cook stirring for 2 – 3 minutes, until the pear is tender
3. Stir in the brown sugar, dried cranberries, walnuts and spices
4. Continue cooking for 10 minutes, then set aside and cool to room temperature

To make the brie:
1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds
2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds
3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds
4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes
5. Preheat oven to 425 F. and lightly grease a baking sheet.
6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden.
7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm

* Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.

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