Baked Brie with Leftover Cranberry Sauce

1 hour Yield: 8 servings
  • 1 sheet puff pastry, defrosted
  • 1 wheel brie cheese, or another similar creamy soft-rind cheese
  • 1/2 cup leftover Bowery Basil cranberry sauce
  • 1 egg
  • Bowery basil, for garnish
  • Crackers and crudité, for serving
  1. Preheat oven to 350.
  2. Line a sheet tray with parchment, and lay the puff pastry sheet in the center.
  3. Using a serrated knife, carefully cut the very top layer (it should be just rind) off of the wheel.
  4. In the center of the puff pastry, spread half of the basil cranberry sauce in a circle about the size of the brie wheel. Place the brie wheel directly on top, with the cut face up. Cover the cut face with the remaining basil cranberry sauce.
  5. Fold each corner into the center and pinch to seal. Whisk the egg until thoroughly combined, then use a pastry brush to paint it over the entire puff pastry package.
  6. Bake for 35-40 minutes, or until puffed and golden all over.
  7. Transfer to a serving platter and garnish with Bowery basil. Serve with crackers and crudité.