Baked Brie with Cranberries, Pistachios & Sumac

Cooking Time: 40 minutes

Servings: 1

Ingredients

• 1 cup cranberries (frozen)

• ¼ cup orange juice

• 2 tbsp honey (or to taste)

• 1½ tsp sumac (divided)

• Pinch of kosher salt

• 1 sheet puff pastry (thawed according to package instructions)

• 1 round Brie cheese (about 8 oz, chilled; rind removed if desired)

• ¼ cup shelled pistachios (toasted and roughly chopped)

• 1 egg (beaten with 1 tbsp water)

Instructions

Make the Cranberry Jam

1. In a saucepan, combine cranberries, orange juice, honey, 1 tsp sumac, and a pinch of salt.

2. Bring to a boil over medium heat, then reduce to low and simmer until the cranberries are soft and most of the liquid has evaporated, about 8–10 minutes. Stir occasionally to prevent burning.

3. Remove from heat and let cool.

Assemble the Baked Brie

1. Preheat oven to 180°C (350°F).

2. Roll out the thawed puff pastry to about ⅛-inch thickness.

3. Place the Brie in the center of the pastry.

4. Spread about 2 tbsp of cranberry jam over the Brie, then sprinkle half of the pistachios on top.

5. Fold one side of the pastry over the Brie, then the opposite side. Fold the remaining edges over to fully encase the cheese. (Tip: Trim excess pastry if needed to ensure even browning and crispness.)

6. Place the wrapped Brie on a baking sheet lined with parchment paper.

7. Brush the top and sides with the egg wash and sprinkle the remaining ½ tsp sumac on top.

8. Bake in the middle rack for 25–35 minutes, until golden brown and fully cooked. (Some cheese may leak—this is fine.)

9. Transfer to a wire rack and let cool for 5–10 minutes. Serve warm with extra cranberry jam and pistachios.