top of page



1 tbs salted butter, melted

2 cups fresh cranberries

2-4 tsp brown sugar, adjust to taste

1/4 tsp ground cinnamon

2 sheets frozen puff pastry, thawed

2 (8 ounce) wheels of Brie, each cut into 12 slices, rind on.

1/3 cup fig preserves

1 egg, beaten

coarse sugar, for sprinkling

fresh thyme, for serving


Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, combine the butter, cranberries, brown sugar, and cinnamon.

Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 teaspoon fig preserves, leaving a 1/4 inch border. Top with 2 slices of brie and then mound the cranberries over the brie, pressing them into the brie to adhere slightly.

Fold the edges of the pastry inward to enclose the brie. Brush the edges of pastry with beaten egg and sprinkle with coarse sugar.

Transfer to the oven and bake for 15-20 minutes or until the pastry is golden and the brie melted. Top with fresh thyme. Serve and enjoy.


bottom of page