Creamy Baked Stuffed Brie Recipe with Cranberries and Walnuts – Easy Holiday Appetizer

Let me tell you, the moment creamy brie starts to melt and bubble in the oven, mingling with the scent of toasted walnuts and tart cranberries, it’s like the holidays have arrived early. The golden crust cracks open to reveal a gooey center that practically begs you to dive in with crackers or apple slices. Honestly, I still remember the first time I made this creamy baked stuffed brie—it was a chilly December evening, snow dusting the windows, and my kitchen smelled like pure comfort.

I stumbled on this recipe years ago, trying to recreate a fancy appetizer I’d tasted at a friend’s Christmas party (you know those moments when you just can’t stop thinking about how something tasted?). My grandma used to say, “Good cheese doesn’t need much fuss,” but when I tucked cranberries and walnuts inside that brie, she took one bite and paused—one of those happy, silent moments—then asked for seconds. That’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Since then, this creamy baked stuffed brie with cranberries and walnuts has become my go-to for holiday gatherings, potlucks, and, honestly, anytime I want to impress without breaking a sweat. My family can’t stop sneaking little bites off the tray before the guests arrive (and, let’s face it, neither can I). It’s dangerously easy, irresistibly creamy, and provides pure, nostalgic comfort in every bite. If you’re looking for the perfect sweet-and-savory treat for your next get-together or a way to brighten up your Pinterest appetizer board, this recipe is a staple.

I’ve tested it more times than I can count (in the name of research, of course), and it always gets rave reviews. It feels like a warm hug, and you’re going to want to bookmark this one—trust me.

Why You’ll Love This Creamy Baked Stuffed Brie Recipe

If you’re searching for a show-stopping appetizer that’s both simple and spectacular, this creamy baked stuffed brie with cranberries and walnuts is the answer. After years of holiday hosting and countless cheese boards, I can confidently say this recipe has earned its spot at the top. Here’s why it’s an absolute must-try:

• Quick & Easy: Comes together in under 30 minutes (prep included), making it a lifesaver for busy hosts or last-minute gatherings.
• Simple Ingredients: No fancy grocery runs—just classic brie, dried cranberries, walnuts, and a sheet of puff pastry if you want that extra golden crust.
• Perfect for Holidays: Whether you’re hosting a cozy dinner, a festive brunch, or a New Year’s Eve bash, it fits right in. This is the kind of dish that makes everyone circle the appetizer table.
• Crowd-Pleaser: Kids love the gooey cheese, adults rave about the sweet-tart filling. I’ve never had leftovers, and that’s saying something.
• Unbelievably Delicious: The creamy brie melts into the sweet-tart cranberries and crunchy walnuts, creating a flavor and texture combo that’s downright addictive.

What sets this recipe apart is the way the brie remains perfectly creamy inside while the puff pastry (if you use it) turns flaky and golden. I learned the secret is to chill the brie before baking—keeps everything neat, so you get that beautiful cheese pull when you slice it open. You can skip the pastry for a lighter version, but honestly, once you’ve tried it wrapped, you won’t go back.

This isn’t just another baked brie. The cranberries add a tangy punch, and the walnuts lend earthy crunch; together, they bring out the best in the cheese. It’s comfort food that’s been upgraded for the holidays—still simple, just a bit more special. Perfect for impressing guests without the usual stress, or turning a quiet night into something memorable. You’ll find yourself making it all year round, not just when the calendar says “party.”

What Ingredients You Will Need

This creamy baked stuffed brie recipe with cranberries and walnuts is all about simple, wholesome ingredients that deliver bold flavor and satisfying texture. You probably have most of these in your kitchen already, and if not, they’re easy to find all year round. Let’s break down what you’ll need:

• For the Brie:
  • One whole wheel of brie cheese (8 oz / 225 g) – I like Président or Trader Joe’s brie for their smooth texture.
• For the Filling:
  • 1/4 cup (30 g) dried cranberries – Use sweetened or unsweetened, depending on your preference.
  • 1/4 cup (30 g) chopped walnuts – Toast them lightly for extra flavor. (You can swap for pecans if you like.)
  • 1 tablespoon (15 ml) honey – Adds a gentle sweetness and helps everything stick together.
  • Optional: Zest of 1/2 orange (about 1 tsp / 2 g) – Gives a bright citrus note.
• For the Crust (optional):
  • 1 sheet frozen puff pastry (about 8 oz / 225 g), thawed – Pepperidge Farm is reliable, but any brand works.
  • 1 egg, beaten (for egg wash) – Makes the pastry golden and glossy.
• For Serving:
  • Assorted crackers or sliced baguette
  • Fresh apple slices or grapes (optional, for garnish and contrast)

Ingredient Selection Tips & Substitution Ideas:

• If you need a nut-free version, swap walnuts for pumpkin seeds or just omit them.
• Cranberries can be replaced with chopped dried cherries or apricots for a different flavor twist.
• Want a gluten-free option? Skip the pastry and bake the brie straight—still delicious and creamy.
• For a vegan take, use a plant-based brie alternative and maple syrup instead of honey.
• In summer, try adding fresh berries to the filling for a seasonal burst of flavor.

These ingredients come together quickly and give you plenty of room to play. I recommend toasting the walnuts for a minute or two in a dry pan—trust me, it makes a difference. And don’t skimp on the brie; the creamier, the better.

Equipment Needed

You don’t need a fancy kitchen to make this creamy baked stuffed brie recipe with cranberries and walnuts (thank goodness). Here’s what you’ll want on hand:

• Baking sheet or pie dish: I usually use a rimmed baking sheet lined with parchment paper, but a pie dish works great for keeping everything contained.
• Parchment paper: Keeps the brie from sticking and makes cleanup a breeze.
• Sharp knife: For carefully slicing the brie wheel open horizontally. If your knife is a bit dull, use dental floss for a clean cut (yes, really—it works!).
• Small mixing bowl: For combining cranberries, walnuts, and honey.
• Pastry brush: If you’re using puff pastry, this helps spread the egg wash evenly. A spoon works in a pinch.
• Cooling rack: Makes it easier to transfer the baked brie and keeps the crust crispy.

If you don’t have a pastry brush, I sometimes just use my fingers—messy, but effective. For the baking dish, I’ve even used a small oven-safe skillet and loved the rustic look. And if you’re on a budget, dollar store parchment paper and a thrifted pie plate work just as well. Just make sure your knife is sharp enough to split the brie without squishing it too much!

Preparation Method

1. Preheat and Set Up:
   • Preheat your oven to 375°F (190°C).
   • Line a baking sheet or pie dish with parchment paper for easy cleanup.
2. Prepare the Filling:
   • Add 1/4 cup (30 g) dried cranberries, 1/4 cup (30 g) chopped walnuts, 1 tbsp (15 ml) honey, and optional orange zest into a small bowl.
   • Mix until everything is evenly coated and sticky. The mixture should clump together a bit.
3. Slice the Brie:
   • Using a sharp knife or dental floss, carefully slice the brie wheel in half horizontally to create two even rounds. (Go slow – brie is soft and can get messy!)
   • If the brie feels too gooey, pop it in the freezer for 5 minutes to firm up before slicing.
4. Stuff the Brie:
   • Place the bottom half of the brie, cut side up, on your parchment-lined sheet.
   • Spoon the cranberry-walnut filling evenly over the surface.
   • Gently place the top half of the brie back on, cut side down, sandwiching the filling inside.
5. Wrap in Puff Pastry (Optional):
   • If using puff pastry, lay the thawed sheet flat and place your stuffed brie in the center.
   • Fold pastry up and over, trimming excess and sealing edges. (Pinch the seams together or tuck underneath for a neat finish.)
   • Brush with beaten egg for a glossy, golden crust.
6. Bake:
   • Bake in the preheated oven for 22–25 minutes until the pastry is deeply golden and the brie feels soft and molten when gently pressed.
   • If you skip the pastry, bake just 15–18 minutes until the cheese is melted and bubbly.
   • Warning: Overbaking can cause the brie to leak—watch closely in the last few minutes!
7. Cool and Serve:
   • Let the brie rest for 8–10 minutes before slicing, or the cheese will run everywhere (learned this the hard way).
   • Transfer carefully to a serving plate, garnish with extra cranberries or herbs if you like.
   • Serve with crackers, apple slices, or baguette.

Troubleshooting Tips:

• If your puff pastry cracks, patch with scraps before baking—it’ll still turn out beautiful.
• Filling falling out? Use a little extra honey to hold it together.
• If brie oozes too much, let it cool longer before slicing.

I recommend prepping everything ahead and assembling just before baking for best results. Sometimes, I chill the stuffed brie for 30 minutes before wrapping in pastry—makes slicing and handling so much easier!

Cooking Tips & Techniques

Over the years, I’ve picked up a handful of tricks for making this creamy baked stuffed brie recipe with cranberries and walnuts totally foolproof. Here are my best tips (learned from both successes and a few messy failures):

• Chill the Brie: If you slice the brie straight from the fridge, it holds its shape better and makes it easier to add the filling. Room-temperature brie gets a bit too soft.
• Toast the Nuts: Toasting walnuts (or pecans) in a dry skillet for 2–3 minutes really brings out their flavor. Don’t skip this step—trust me, it’s worth it!
• Seal the Pastry Well: If wrapping in puff pastry, pinch seams tightly and brush generously with egg wash. I once forgot the egg wash and ended up with a pale, sad crust (never again!).
• Watch the Bake Time: Overbaking causes the brie to burst and leak. Set a timer and check by gently pressing the pastry—when it feels soft in the center, it’s ready.
• Rest Before Slicing: Letting the brie cool for 8–10 minutes after baking gives you those perfect, gooey slices without a river of cheese on your plate.
• Multitasking: Prep the filling and pastry while the oven heats—makes the process super efficient. I usually toast nuts while mixing the cranberries and honey.

Consistency is key. I’ve had brie melt out of the pastry when I skipped chilling, and fillings slide everywhere when I didn’t use enough honey. It’s all part of the learning curve! If you’re making this for a crowd, consider baking two wheels side by side—you’ll thank me when the first one disappears in minutes.

Variations & Adaptations

This creamy baked stuffed brie recipe with cranberries and walnuts is endlessly adaptable. Here are some favorite twists—plus one I tried last Thanksgiving that’s now a family favorite:

• Gluten-Free: Skip the puff pastry and bake the stuffed brie straight on parchment. Or, wrap it in gluten-free pie dough.
• Nut-Free: Use pumpkin seeds, sunflower seeds, or skip nuts entirely—cranberries and honey shine on their own.
• Seasonal Fruit: Swap dried cranberries for chopped dried figs, apricots, or dates in winter. In summer, add fresh raspberries or blueberries to the mix.
• Vegan Option: Try a plant-based brie (like Miyoko’s) and agave or maple syrup in place of honey. It’s surprisingly creamy!
• Herbaceous Twist: Add a sprinkle of fresh thyme or rosemary to the filling for an earthy, aromatic bite.

Last year, I made a version with dried cherries and pecans, plus a dash of cinnamon—my cousin declared it “dessert disguised as cheese.” Honestly, that’s the fun part: you can tweak the filling to suit your taste or what’s in your pantry. If you love spice, try a pinch of chili flakes. For a sweet party platter, drizzle with extra honey and serve with apple chips.

Serving & Storage Suggestions

I always recommend serving creamy baked stuffed brie with cranberries and walnuts warm, straight from the oven. It’s at its gooey, glorious best that way. Slice into wedges or let guests scoop with crackers—the cheese will flow and mingle with the filling.

• Serving Temperature: Warm is best, but room temperature works if you’re prepping ahead.
• Presentation: Place on a wooden board with crackers, apple slices, and a sprig of rosemary for color. A sprinkle of pomegranate seeds or extra cranberries makes it pop on your Pinterest feed.
• Pairings: Serve alongside sparkling wine, cider, or light reds. Fresh fruit (grapes, apples) balances the richness.

For leftovers (if you manage to have any!), wrap tightly and refrigerate for up to 3 days. Reheat in a 300°F (150°C) oven for 10–12 minutes until warm. You can also freeze the assembled, unbaked brie—just thaw overnight before baking. Flavors continue to develop in the fridge, making it even better the next day (though, honestly, it rarely lasts that long at my house!).

Nutritional Information & Benefits

This creamy baked stuffed brie with cranberries and walnuts is rich and satisfying, with a nice balance of protein, healthy fats, and a touch of natural sweetness.

• Estimated Nutritional Values (per serving, 1/8 wheel):
  • Calories: ~220
  • Fat: 15g
  • Protein: 8g
  • Carbs: 12g
  • Sugar: 5g
• Health Benefits:
  • Brie provides calcium and protein, while walnuts offer omega-3 fatty acids for heart health.
  • Cranberries add antioxidants and vitamin C.
• Dietary Considerations:
  • Vegetarian-friendly (use maple syrup for vegan).
  • Easily adapted for gluten-free and nut-free diets.
  • Contains dairy and nuts—watch for allergens.

From a personal wellness perspective, I treat this as a festive treat—rich, but full of wholesome ingredients. It’s all about savoring those special holiday moments, guilt-free.

Conclusion

If you want a holiday appetizer that feels like a warm hug and wows every guest, this creamy baked stuffed brie recipe with cranberries and walnuts is it. It’s easy, customizable, and packed with sweet-tart, creamy flavor that never fails to impress. Whether you’re new to baking cheese or a seasoned pro, you’ll appreciate how forgiving and fun this recipe is.

I love how you can tweak it for any occasion—make it nut-free, gluten-free, extra fruity, or just stick with the classic combo. It’s become a staple at my family gatherings, and I hope it finds a place on your table, too. If you give it a try, let me know how you adapted it or what new twists you discovered! Leave a comment, share with friends, or tag me on social media with your creations.

Here’s to easy, delicious holiday recipes that bring people together. Happy baking—and don’t forget to save a wedge for yourself!

FAQs

Can I make creamy baked stuffed brie ahead of time?

Absolutely! You can assemble the brie with filling (and pastry, if using) up to a day ahead, then refrigerate until ready to bake. Just let it sit at room temperature for 10 minutes before baking.

What if I don’t have puff pastry?

No problem—skip the pastry and bake the stuffed brie straight. It’ll be just as creamy and delicious, but a little lighter.

Can I substitute other nuts or dried fruits?

Yes! Pecans, almonds, or pumpkin seeds work well. Dried cherries, apricots, or figs are great swaps for cranberries.

How do I keep the brie from leaking?

Chill the brie before baking and seal the pastry edges tightly. Let it rest after baking before slicing—this helps keep all that creamy goodness inside.

Is this recipe gluten-free or vegan?

It can be! Use gluten-free pastry or no pastry for gluten-free, and swap in vegan brie and maple syrup for a dairy-free, vegan option.

Creamy Baked Stuffed Brie with Cranberries and Walnuts

---

• Author: David
• Total Time: 32–35 minutes (with pastry), 25–28 minutes (without pastry)
• Yield: 8 servings 1x

Print Recipe

Pin Recipe

Description

A festive holiday appetizer featuring creamy brie stuffed with tart cranberries and toasted walnuts, optionally wrapped in golden puff pastry. This easy, crowd-pleasing dish is perfect for gatherings and delivers a sweet, savory, and gooey bite every time.

---

Ingredients

Scale 1x2x3x

• 1 whole wheel of brie cheese (8 oz)
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts (toasted recommended)
• 1 tablespoon honey
• Zest of 1/2 orange (about 1 teaspoon, optional)
• 1 sheet frozen puff pastry (8 oz), thawed (optional)
• 1 egg, beaten (for egg wash, optional)
• Assorted crackers or sliced baguette (for serving)
• Fresh apple slices or grapes (optional, for garnish)

---

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet or pie dish with parchment paper.
2. In a small bowl, mix dried cranberries, chopped walnuts, honey, and orange zest (if using) until evenly coated and sticky.
3. Using a sharp knife or dental floss, carefully slice the brie wheel in half horizontally to create two rounds. If brie is too soft, freeze for 5 minutes before slicing.
4. Place the bottom half of brie, cut side up, on the prepared baking sheet. Spoon the cranberry-walnut filling evenly over the surface.
5. Gently place the top half of brie back on, cut side down, sandwiching the filling inside.
6. If using puff pastry, lay the thawed sheet flat and place stuffed brie in the center. Fold pastry up and over, trimming excess and sealing edges. Brush with beaten egg.
7. Bake for 22–25 minutes (with pastry) until pastry is golden and brie feels soft and molten. If not using pastry, bake for 15–18 minutes until cheese is melted and bubbly.
8. Let brie rest for 8–10 minutes before slicing.
9. Transfer to a serving plate, garnish as desired, and serve with crackers, apple slices, or baguette.

Notes

Chill brie before slicing for easier handling. Toast walnuts for extra flavor. Seal pastry edges tightly to prevent leaks. Let brie rest after baking for clean slices. Easily adapted for gluten-free (skip pastry) or nut-free (omit walnuts) diets. For vegan, use plant-based brie and maple syrup.

• Prep Time: 10 minutes
• Cook Time: 22–25 minutes (with pastry), 15–18 minutes (without pastry)
• Category: Appetizer
• Cuisine: French, American

Nutrition

• Serving Size: 1/8 wheel (about 1 o
• Calories: 220
• Sugar: 5
• Sodium: 250
• Fat: 15
• Saturated Fat: 8
• Carbohydrates: 12
• Fiber: 1
• Protein: 8

Keywords: baked brie, holiday appetizer, cranberries, walnuts, puff pastry, cheese board, party food, vegetarian, easy appetizer