For a festive appetizer or dessert, Puff Pastry Wrapped Brie with Cranberry Chutney is a showstopper. A wheel of brie cloaked in golden, flaky puff pastry meets a sweet-tart chutney courtesy of BBQ Brian Misko. When baked on a pellet smoker or oven, the pastry crisps, the cheese melts, and the chutney adds a burst of flavor.
WHAT YOU'LL LOVE
- Effortless indulgence: Just wrap and bake for creamy cheese and flaky pastry
- Flavor contrast: Rich brie tangs beautifully with the maple-sweetened cranberry chutney
- Elegant presentation: Pull apart warm, oozing layers reveal the centerpiece within
- Versatile prep: Chill pre-wrapped for convenience or bake fresh on the smoker or in an oven
Puff Pastry Wrapped Brie with Cranberry Chutney
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
45 minutes
Calories
442
This elegant dish delivers that “wow” moment with minimal effort—and it’s equally suited to closing your meal or stealing the spotlight at the next celebration.
Ingredients
- 2 (7-8 oz each) wheels of brie
- 2 sheets frozen puff pastry, thawed
- 1 egg, beaten
- 12 oz (3 3/4 cups) fresh cranberries
-
3/4 cup maple syrup
-
6 tbsp House of Q Sugar & Spice BBQ Sauce
For the Cranberry Chutney:
Directions
- Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF, set up for indirect grilling.
- To make the Cranberry Chutney, combine all ingredients in a Lodge Logic 10” Cast Iron Skillet. Bring the mixture to a simmer. Reduce the heat to low. As the cranberries soften and their skins break open, smash them with the back of a wood spoon to help break them down.
- Continue cooking to thicken the sauce to the desired consistency. When pulling a spoon or spatula through the chutney, the liquids should slowly fill in behind.
- Lay out the sheet of puff pastry. Place the wheel of brie in the center. Spoon about 1/2 cup of the cranberry chutney on top of the brie. Bring the edges of puff pastry together over the top of the brie and chutney. Pinch the dough together to fully enclose the brie and chutney. Transfer to a parchment lined sheet pan.
- Brush the beaten egg on top of the puff pastry.
Bake the Puff Pastry Wrapped Brie & Cranberry Chutney until the pastry is golden in color and cooked through, about 30 minutes.
- Remove the Puff Pastry Wrapped Brie with Cranberry Chutney from the grill. Transfer it from the pan to serving platter. Pour the remaining cranberry chutney over the puff pastry and brie, and slice the whole thing in half to allow the cheese to flow out of the pastry. Serve warm.
Recipe Note
Recipe FAQ
Can I bake this in my regular oven?
Absolutely—400°F in the oven works just as well, producing crisp pastry and melted cheese.
Can I prep in advance?
Yes—you can wrap the brie and refrigerate it (unbaked) for up to a day before cooking.
What if I don't have the Sugar & Spice BBQ sauce?
Maple syrup alone works, or use your favorite sweet-tart BBQ sauce to balance the chutney.
How do I serve it?
Slice in half so the gooey cheese oozes out. Serve warm, with crackers, bread, or fruit slices.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Recipe Highlights
Smash-thickened chutney: Breaking the cranberries down with a spoon as they soften builds a jammy texture rather than a thin, watery sauce.
Spoon-coat consistency check: Pulling a spoon through the chutney and watching how slowly the liquid fills back in is the visual cue for doneness.
Fully sealed pastry: Pinching the dough closed around the brie and chutney keeps the filling contained as it bakes.
Reserved chutney topping: Pouring extra chutney over the baked pastry at serving time adds a fresh burst the baked filling alone wouldn't have.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.66 oz
- per serving
- Calories
- 442
- Carbs
- 40 grams
- Protein
- 11 grams
- Fat
- 27 grams
- Sodium
- 630 milligrams
