Carmelized Pecan & Cranberry Encrusted Brie

Joyce Newman Recipe

By Joyce Newman 1Artsy1

10 Min
20 Min

This is my husband's all time favorite request when I have to make an appetizer to take to a party or get together. It's so festive and artsy looking too!

pinch tips: How to Check Freshness of an Egg


8 oz
brie cheese round
pillsbury pie crust roll (in box) refridgerated or make from scratch
1/2 c
pecans, chopped
1/4 c
dried cranberries
3/4 c
brown sugar, divided into 1/4 c & 1/2 c
3/4 stick
2 Tbsp
heavy cream or half & half

Directions Step-By-Step

Preheat oven to 375*
Bring crust to room temp before trying to unroll.(About 20 minutes).
The pic to your left is the same recipe, but I used raisins & cranberries. I also brushed the crust with a beaten egg before baking. The latter pic did not have an egg wash. You can see the difference in the color. Both ways work and both taste delicious!
Meanwhile, do your prep work. Chop pecans, measure cranberries, Get out the brown sugar and measure. If you have miniture cookie cutters for leaves or another shape you like, get those out too.
Unroll pie crust and cut a circle inside the crust, leaving about an inch to inch and a half remaining along at least one side. Cut out leaves with cookie cutter and discard excess dough.
Place Brie cheese in center of crust. Place 1 Tbsp butter on top of cheese, sprinkle with 1/4 c. of brown sugar. Fold up sides of dough to cover the cheese. Squeeze and stick together with a dab of water, then add leaves to it in the same manner. Draw the veins on the leaves with a toothpick. (If desired)Brush with beaten egg. Bake at 375* for 15-20 minutes or until golden brown. Wait until the brie is almost done to start cooking the glaze.

Melt butter in small sauce pan, add 1/2 c. brown sugar, 1/4 c. cranberries and 1/2 c. chopped pecans.
Stir and cook on medium heat for 2-3 minutes, add 2 Tbsp cream, stir and cook for several more minutes until you have a nice carmel glaze. Pour on top of encrusted brie.
Serve with crackers or crisp apple slices.
It seems to be easier to eat if cut up into small pieces.

About this Recipe

Main Ingredient: Dairy
Regional Style: French
Other Tag: Quick & Easy

You May Also Like:


Jan 8, 2012 - Carol Junkins shared this recipe with discussion group: Cranberry and All Berry Lovers
Joyce Newman 1Artsy1
Jan 8, 2012
Thanks Carol, for sharing my recipe with a group I was unaware of.
I must join that group, I love cranberries and all berries for that matter! I hope people will try this recipe and rate it, it's so gooood! ;)
Norma DeRemer PApride
Jan 9, 2012
This looks like a winner to me. I have to try this one for sure. Thanks for sharing.
Bea L. BeachChic
Jan 9, 2012
OMGoodness, Joyce, this looks so delish. I love brie in any form or fashion. This is a save for me. Thanks!
Joyce Newman 1Artsy1
Jan 26, 2012
Thank you ladies! And thank you for the BLUE RIBBON test kitchen! I just noticed it! :)
Joyce Newman 1Artsy1
Jan 26, 2012
Oopps! My mistake! I just thought I had won a blue ribbon for this recipe. I noticed that I received another blue ribbon, but after further investigating, I realized it was my chili beans that received the blue ribbon and not my brie recipe. (I'm sure my hubby would tell you this one deserves a blue ribbon!) ;)