Carmelized Pecan & Cranberry Encrusted Brie

Recipe Rating:
 3 Ratings
Serves: 8
Prep Time:
Cook Time:
Cooking Method: Bake


8 oz brie cheese round
1 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 butter
2 Tbsp heavy cream or half & half

The Cook

Joyce Newman Recipe
Well Seasoned
Roseville, CA (pop. 118,788)
Member Since Jan 2011
Joyce's notes for this recipe:
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!
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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.

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user Carol Junkins CarolAJ - Jan 8, 2012
Carol Junkins [CarolAJ] has shared this recipe with discussion group:
Cranberry and All Berry Lovers
user Joyce Newman Artsy1 - 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! ;)
user Norma DeRemer PApride - Jan 9, 2012
This looks like a winner to me. I have to try this one for sure. Thanks for sharing.
user 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!

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