Baked Brie and Cranberry Envelopes
Small puff-pastry parcels wrap a cube of Brie with a spoonful of tart cranberry-orange filling. The fruit cooks down with cinnamon before assembly, giving the finished envelopes a festive sweet-savory center under a crisp golden shell.
- Serves
- 12
- Prep
- 15 min*
- Cook
- 22 min
- Serving size
- 1 envelope
Ingredients
- 50 g (1/2 cup) fresh or frozen cranberries
- 1/2 medium orange, quartered
- 25 g (2 tbsp) sugar
- 1 cinnamon stick
- 1 sheet puff pastry, cut into twelve small squares
- 170 g (6 oz) Brie, cut into twelve 14 g (1/2 oz) cubes
- 30 ml (2 tbsp) water
- 1 egg white
- Cooking spray
Method
- Heat the oven to 220 C (425 F). Lightly coat a small saute pan with cooking spray and set over medium-high heat, then reduce to low.
- Add the cranberries, orange, sugar and cinnamon stick. Cook for about 10 minutes, stirring constantly, until the berries soften and the mixture begins to thicken. Cool, then discard the cinnamon stick and orange pieces.
- Roll each puff-pastry square slightly. Place one Brie cube and 1 tsp cooled cranberry mixture in the center of each.
- Whisk the water with the egg white. Brush a little inside each pastry, then bring the corners up around the filling like an envelope. Brush the tops with more egg wash.
- Arrange on a baking sheet and bake for 10 to 12 minutes, until puffed and golden.
Cook’s tip
Cool the cranberry mixture before filling the pastry. Warm filling softens the butter layers and makes the envelopes harder to seal neatly.
Variation
For a sharper fruit note, use unsweetened fresh cranberries rather than a prepared cranberry sauce; the published nutrition is based on the source formula.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 116 kcal
- Protein
- 4 g
- Carbohydrate
- 9 g
- of which sugars
- 4 g
- Fat
- 7 g
- of which saturates
- 4 g
- Fiber
- 0 g
- Sodium
- 133 mg
116 kcal per envelope. This is the richest starter in the chapter in saturated fat, at 4 g per portion.