It’s time to show off the ultimate brie puff pastry dessert! As you can probably tell from the name I picked out for my website, I am a lover of all things pastries. This recipe in particular is no exception. (Well, maybe it is… It’s among the best!)
Read on to see exactly what I’m talking about!
- One sheet of frozen puff pastry, thawed
- 4-tablespoons butter, melted and divided per tablespoon
- 8-ounces brie cheese, softened to 70 degrees
- 1-cup dried cranberries
- 1/4-cup sugar
- 2-teaspoons ground cinnamon
- First, make the cinnamon sugar by simply mixing together ground cinnamon and sugar. Set this aside.
- Heat up the oven to 350 degrees, and line a baking tray with some parchment paper.
- Set the puff pastry sheet out and unroll it on a floured surface, then brush the pastry with approximately 1 tablespoon of the melted butter. Sprinkle with about 2 tablespoons of cinnamon sugar.
- Evenly smooth the softened brie on top of the pastry. If you have trouble with smoothing it out, If the brie is not spreading well, dice it up and distribute the pieces over the pastry. Now, spread the dried cranberries on top of the brie.
- At the long end of the pastry, roll it up as tight as you can. Hold the pastry still while you brush it with the rest of the melted butter. Coat the roll with cinnamon sugar (about 2 tablespoons).
- Here’s the fun part: With dental floss, place it under one end of the roll, wrapping it around using both hands, and slice into the roll every 1/2 inch.
- On the baking tray, gently place the rolls and bake them for 15 to 20 minutes until bubbles form on the cheese and the pastry is golden brown.
- Allow the pastries to sit for a few minutes to cool, and then move them to a cute serving plate.
The funnest thing about this recipe is that it never goes out of season. Yes, the very look of them makes me picture a white, brisk wintry morning. I personally enjoy them any morning, day, and evening! I hope you’ll feel the same!