A delightful baked brie wrapped in puff pastry, enhanced with cranberries and almonds.
Thaw the puff pastry until pliable but still cold.
Keep the pastry cold to ensure it remains easy to handle and bakes up flaky.
Preheat your oven to 400°F (200°C).
A properly preheated oven ensures even baking.
In a small bowl, beat the egg with a teaspoon of water to create an egg wash.
The egg wash gives the pastry a beautiful golden color.
On a lightly floured surface, roll out the puff pastry into a square slightly larger than your brie.
Rolling the pastry evenly ensures it wraps around the brie smoothly.
Spread the apricot preserves in the center of the pastry, leaving a border around the edges.
The preserves add a sweet contrast to the creamy brie.
Sprinkle the cranberries and almonds over the preserves.
Distribute evenly for a balanced flavor in every bite.
Place the brie on top of the cranberry and almond mixture.
Ensure the brie is centered for even wrapping.
Fold the pastry over the brie, sealing the edges with the egg wash.
Use the egg wash as glue to secure the pastry.
Place the wrapped brie seam-side down on a parchment-lined baking sheet.
Lining the sheet prevents sticking and makes cleanup easier.
Brush the pastry with the remaining egg wash and bake for 20 minutes or until golden brown.
Check occasionally to avoid over-browning.
Let the baked brie rest for 10 minutes before serving.
Resting allows the cheese to set slightly, making it easier to serve.
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