Best 8 Baked Brie With Cranberry Chutney Recipes

BAKED BRIE WITH QUICK CRANBERRY JAM

Steps:

• In a medium saucepan, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until tender and lightly caramelized, 4 to 6 minutes.
• Add the cranberries, orange juice, sugar and salt, then stir and bring to a boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the mixture is very thick and the liquid in the pan has completely evaporated. Stir in the orange zest and transfer to a small bowl to cool completely. (The jam may be made up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to use.)
• When you are ready to bake the brie, heat the oven to 400 degrees. Working quickly, unfold the sheet of puff pastry on a lightly floured piece of parchment. Using a lightly floured rolling pin, roll it out to an 11-by-11-inch square (the pastry should be about 1/8-inch thick). Place the brie in the center of the pastry. Use a paring knife, and leaving a 3 to 3 1/2-inch border, trim the pastry to form a circle around the brie. Discard the scraps or save them for another use.
• Spoon the reserved cranberry jam on top of the brie, spreading it into an even layer about 1/4-inch thick. (You might not use all the jam.)
• In a small bowl, beat the egg with 1 tablespoon water. Brush the pastry border lightly with egg wash, then lift the puff pastry to wrap the brie snugly, one side at a time, trimming the pastry so you don't have too many overlapping layers. Press all sides of the brie firmly, making sure to tightly seal any seams in the pastry with your hands. Transfer the puff-pastry wrapped brie and the parchment to a sheet pan. At this point, if the pastry has warmed up considerably, place the brie in the freezer for 10 minutes to chill slightly before baking. (You can assemble the brie up to this point and refrigerate for up to 24 hours before brushing on the egg wash and baking.)
• Brush the whole exterior of the pastry generously with egg wash, then bake until the pastry has puffed and is golden brown, 25 to 35 minutes, rotating the pan halfway through.
• Drizzle the brie with honey and sprinkle with pistachios, if using. Allow to cool for about 15 to 20 minutes before cutting into it, so the cheese has time to firm up slightly. Serve warm with baguette slices or crackers.

BAKED BRIE WITH CRANBERRY CHUTNEY

Steps:

• Take the puff pastry out of the oven and let it come to room temperature. If you are using fresh cranberries, quickly inspect them to make sure there aren't any bad ones in the bunch. Next remove and discard the peel and seeds from the orange. Then loosely chop the orange. Heat the olive oil in a skillet over medium heat. Add the shallot and cook for 3 minutes, until the shallot becomes translucent. Then add the cinnamon and cook for another minute. Stir in the ginger, orange, sugar, vinegar, water, and dry mustard. Bring to a simmer and stir until the sugar has dissolved. Add the cranberries and increase the heat until the mixture begins to steadily boil. Stir frequently and let the mixture boil for about 15 minutes, until the cranberries have burst and the mixture is very thick and syrupy. Season with salt, and set aside. Slice the top of the rind off the brie, I like to do this just so that the brie melts better. Spoon chutney on top of the brie, I used about half of it. Fold the puff pastry around the brie covering it completely, depending on the shape of the dough you might need to cut off excess. Make sure you seal the seems so that cheese doesn't come oozing out. Place the puff pastry wrapped brie on a baking sheet, brush with butter, and cook at 425 degrees for 20 minute - or according to the directions that came on the puff pastry. Once fully cooked the puff pastry will be light golden brown. Serve warm.

BAKED BRIE WITH CRANBERRY CHUTNEY

Steps:

• For easier trimming, place brie in freezer for 30 minutes.
• To prepare chutney, combine remaining ingredients in a saucepan. Bring to a boil. Reduce heat and simmer over low heat until thickened, about 20 minutes; cool. Chutney may be refrigerated for up to 1 week or frozen for up to 1 month.
• Preheat oven to 350°F.
• Trim top rind off brie. Place brie in a greased baking dish that fits it almost exactly. Bake just until cheese is soft and melted, about 15 - 20 minutes. Do not overbake. Spoon chutney over cheese. Serve with crackers.

CHUTNEY BAKED BRIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
• Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Steps:

• Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
• Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
• Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
• If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

BAKED BRIE WITH CRANBERRIES

Steps:

• Preheat oven to 425°F Grease a baking sheet.
• To make the relish place the cranberries together with the grated orange zest and juice, ginger and sugar in a blender or food processor to a coarse purée. Leave to stand for 1 hour before serving.
• To make the baked Brie, mix the tasted bread crumbs with the parsley, thyme and dried cranberries. Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture.
• Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes. Remove the Brie from the oven and leave to cool briefly,.
• Arrange the arugula or lettuce leaves on 4 plates. Spoon some cranberry relish on the plates and place the warm Brie on slices of toasted Fench Bread, that have been rubbed with a garlic half, and extra cranberry relish. Garnish with chives.

BRIE WITH CRANBERRY CHUTNEY

Steps:

• Mix cranberries, sugar, vinegar, water, gingerroot, cinnamon and cloves in 1-quart saucepan. Heat to boiling; reduce heat to low. Cook uncovered about 20 minutes, stirring frequently, until thickened. Cool slightly. (Chutney will thicken as it stands.)
• Heat oven to 350°F. Lightly brush ovenproof plate with vegetable oil. Place unpeeled cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
• Spoon half of the chutney over cheese. Sprinkle with almonds. Serve with crackers. Spoon remaining chutney onto cheese as needed, or save for future use.

BAKED BRIE WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 425°F.
• Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it's baked, line the pie pan with a square of parchment paper.).
• Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts (optional) over it.
• Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
• If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig (optional) and serve immediately with assorted crackers.