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Cranberry Maple Bourbon Baked Brie

Have you ever met a single person that doesn't like brie? I know I haven't. This appetizer is sure to be a crowd pleaser on your holiday menu this season! Sit back and watch it get devoured. Make sure you get some before it's gone!

Fare Thee Well Cranberry Maple Bourbon Baked Brie

This recipe is the perfect combo of savoury, sweet & creamy all wrapped into a buttery & flaky puff pastry. It's really everything you want from an appetizer.

Cranberry Maple Bourbon Baked Brie

What you'll need:

1 1/2 cup fresh or frozen cranberries

1/2 cup maple syrup

3 tbsp bourbon

1 fresh rosemary sprig

1/2 cup pecans

200g brie cheese wheel

10 x 10 puff pastry sheet (I used President's Choice Butter Puff Pastry)

1 egg, beaten


Preheat the oven to 375F

In a small pot combine 1 1/2 cup cranberries, 1/2 cup maple syrup, 3 tbsp bourbon and 1 sprig of fresh rosemary over medium high heat. Cook for 15-20 minutes until thick & jammy. Remove & discard the rosemary sprig.

In a small dry frying pan toast 1/2 cup pecans over medium heat for 2-3 minutes. Keep and eye on them so they don't burn! Immediately remove the pecans from the pan and transfer to a cutting board. Roughly chop.

Lay the sheet of puff pastry on a parchment lined baking sheet. Using a sharp knife, shave the top rind off the wheel of brie & discard the rind. Place the wheel of brie in the centre of the puff pastry, shaved top facing up. Spoon the cranberry sauce on top of the brie followed by the chopped pecans. Fold the corners of the puff pastry over the brie. Brush the top of the pastry with the beaten egg.

Bake for 20-25 minutes or until nicely golden brown.

Transfer baked brie to a serving patter, surrounded by sliced baguette, crostini and/or your favourite crackers & serve.

More cheese please!

Chef Jill's Signature



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