Baked Brie with Cranberry and Pecans for Thanksgiving

Baked brie is what you put out when guests arrive and the turkey is still hours from ready: a wheel of soft, mild French cheese wrapped in golden puff pastry and baked until the centre turns molten. Topped with tart cranberry, toasted pecans and a drizzle of honey, it tastes like the holidays and takes about 15 minutes of real work. It is also one of the most-searched Thanksgiving appetizers every November, because it looks impressive and is nearly impossible to get wrong.

What is brie, and which one to buy

Brie is a soft cow’s-milk cheese with an edible white rind and a creamy, buttery, slightly mushroomy flavour. Look for an 8-ounce (225 g) wheel in the cheese aisle of any supermarket. Choose a young, firm-ripe wheel: very ripe brie can leak out of the pastry. Leave the rind on, since it holds the cheese together and is perfectly safe to eat.

Tips for a crisp, leak-free pastry

• Keep the pastry cold. Thaw puff pastry in the fridge, unfold it, and work quickly. If it gets soft, chill the wrapped brie for 15 minutes before baking.
• Seal the seams well and tuck them underneath, so the cheese has nowhere to escape.
• Brush with egg wash (one egg beaten with a splash of water) for a deep golden shine.
• Rest it for 10 minutes after baking. The cheese is lava-hot straight from the oven and will flow out if you cut it immediately.
• Use a baking sheet lined with parchment so any drips do not weld to the pan.

Make-ahead plan

Assemble the wrapped brie up to one day ahead, cover it tightly and refrigerate. Brush with egg wash only when you are ready to bake, and add 3 to 5 minutes to the time if it goes in cold. This frees your oven and your attention on the big day: bake it while the turkey rests.

Variations

• Fig and walnut: swap cranberry for fig jam and pecans for walnuts.
• Persian-inspired: top with a spoonful of pomegranate molasses, chopped pistachios and a pinch of saffron-infused honey.
• Savoury: use caramelized onions and fresh rosemary instead of the sweet topping.
• No pastry: bake the unwrapped wheel in a small dish at 350°F (175°C) for 15 minutes, topped the same way.

Serving ideas

Set the brie on a board with crisp crackers, baguette slices, apple and pear wedges, grapes and a handful of salted nuts. Serve with a sparkling apple cider or a dry white wine. For vegetarians it is a perfect option, though check that the cheese uses vegetarian rennet if that matters to your guests.

Storage

Leftovers keep, covered, in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8 to 10 minutes until the pastry crisps again. The microwave will make it soggy, so avoid it. Because it contains dairy and egg, do not leave it out for more than 2 hours.

Planning the whole meal? See our complete Thanksgiving dinner guide with a make-ahead timeline and every recipe in one place.