Cranberry pecan brie is the appetizer that looks like a wrapped gift and tastes like the holidays. A round of soft brie gets topped with a sweet-tart cranberry compote and toasted pecans, then bundled in buttery layers of phyllo and baked until golden. Cut it open and the cheese spills out warm and melty.
Why This Cranberry Pecan Brie Wins the Party
- Hot, melty brie under crisp golden phyllo – A homemade cranberry orange compote that is sweet and tart – Toasted pecans add crunch and warmth – It looks impressive but comes together with simple steps
This is the kind of starter that gets the whole table leaning in. It feels special enough for a holiday spread yet is forgiving enough for a first-time host.
Let the compote cool fully before it goes on the brie so the phyllo stays crisp.
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Why You’ll Love This Cranberry Pecan Brie
- The cranberry pecan brie pairs creamy cheese with a bright, tart compote
- Buttery phyllo bakes into shattering, golden layers
- It is a true make-it-look-hard, make-it-actually-easy appetizer
Ingredient Notes
A quick look at the main ingredients and why they matter. You will find the exact measurements in the recipe card below, so this is just the rundown.
- Fresh cranberries cook down into a glossy compote with the perfect tart edge.
- Orange and orange rind add warmth and brightness to balance the cranberries.
- Brie round melts into a creamy center; keep the rind on to help it hold its shape.
- Phyllo dough bakes into crisp, buttery layers; thaw it fully and keep it covered so it does not dry out.
- Pecans toasted and chopped bring nutty crunch on top of the compote.
For equipment, you need a large saucepan for the compote, a pastry brush for the butter, and a baking sheet. A sharp knife helps with trimming the phyllo.
How to Make Cranberry Pecan Brie
This cranberry pecan brie comes together in two parts: a quick compote on the stove and a simple wrap in phyllo. Take your time brushing the layers and the rest is easy.
- Simmer the cranberries, orange, peel, sugar, and water for 10 minutes, then cool completely.
- Layer 6 sheets of phyllo, brushing each with melted butter as you go.
- Set the brie in the center, top with 1/4 to 1/3 cup compote, and sprinkle on the pecans.
- Pull the phyllo up around the cheese like a gift, brush with butter, and bake at 350 degrees for 25 minutes.
This serves about 6 as an appetizer. You can assemble the bundle up to 4 hours ahead, keep it chilled, then bake just before guests arrive so it comes out hot.
Storage Options
Cranberry pecan brie is best fresh from the oven, but you can store the parts to make hosting easier. Reheat gently to bring back the crisp.
- Refrigerate leftover baked brie covered for up to 2 days.
- Make the compote up to 5 days ahead and keep it chilled.
- Reheat slices in a 325 degree oven for 10 minutes to re-crisp the phyllo.
Variations & Substitutions
The cranberry pecan brie is easy to adjust for what you have or who you are feeding. A few swaps go a long way.
- Use walnuts or sliced almonds in place of pecans.
- Swap the homemade compote for a good store-bought cranberry sauce in a pinch.
- Wrap in puff pastry instead of phyllo for a softer, flakier shell.
- Add a drizzle of honey on top before serving for extra sweetness.
For a smaller bite-sized spin, try my whipped feta stuffed olives alongside this brie. Together they make a tidy little appetizer board.
What to Serve with Cranberry Pecan Brie
Cranberry pecan brie is a generous starter, so keep the sides simple and let the cheese shine. These pairings round out a holiday appetizer table.
- Crisp crackers and sliced baguette for scooping
- Fresh apple and pear slices
- A glass of sparkling wine or a light red
- A bright starter like my strawberry Greek yogurt soup to open the meal
Here are a few questions that come up most when readers make this for the holidays.
This is the starter that earns oohs the moment it hits the table. Wrap it, bake it, and watch everyone dig into that warm, melty center.
Cranberry Pecan Brie Wrapped in Phyllo
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Ingredients
- 3 cups fresh cranberries
- 1 orange peeled and diced
- 1 Tbsp orange rind thinly sliced
- 1 cup sugar
- ¾ cup water
- ¼ cup pecans toasted and chopped
- 1 8 oz brie round
- 1 lb pkg phyllo thawed
- ¼ cup butter melted
Instructions
- In a large saucepan, combine cranberries, orange, peel, sugar and water. Bring to a gentle boil and cook for ten minutes. Remove from heat and allow to cool.
- Lightly grease the center of a baking sheet where you are going to place your brie bundle. This will ensure that it doesn’t stick when removing it from the pan.
- Unroll phyllo sheets and cover with a towel as it dries out quickly. Take one sheet and lay it on the counter. Brush with melted butter. Repeat this six times.
- Place brie in the center of the phyllo sheets. Scoop ¼ to ⅓ cup of cranberry compote on top of brie. Sprinkle pecans on top of cranberry compote.
- Gently pull the phyllo layers up and around the brie as if wrapping a gift. Give the top a squeeze to secure and trim any excess. You can fuss with the dough to fan it out to make it look more decorative.
- Gently brush a little butter around the whole package. Bake in a 350º oven for 25 minutes. Serve while hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fabulous pix Melanie and a wonderful recipe! I love using cranberries for other things besides just a plain side dish. It is a quick and easy recipe to whip up too! Thank you!
Thank you! I’m glad you like it. Cranberries are one of my favorite fruits. I try to take advantage of their affordable price this time of year by using them in as many recipes as possible!
Wow, is that ever a gorgeous appetizer (or even dessert!). I don’t even like Brie, but that first picture has me really wanting to try this. Thanks for the inspiration!
You know, for the longest time I wasn’t fond of brie. It’s only been within the last few years that I’ve grown to enjoy it. Same thing with mushrooms. After many many years of not liking them, I’m sort of a mushroom fanatic now. It’s so funny how your taste can change. You just might like it!!
I am so happy that you started a food blog! I started drooling over your recipes about a year ago at Coupon Goddess and had a feeling this was only a matter of time. You take amazing food pics.
Thank you! Those pics don’t come easy for me. I average 200 pics to get just a handful I’m happy with. I’m still learning, but enjoying the journey. There’s just so much to learn!
Holey Moley yum-o that looks amazingly good and I do NOT eat Cranberries – what are you doing to me Melanie : ) Opening a whole new world of foods to me – my hubby may just fall in love with you for that (I am a PICKY eater)!
That is my diabolical plan Angie. To get you to try new things! Maybe try it once and see how you feel. If you still aren’t sold, the next time you make it you can sub out a different fruit topping. You could put any jam on top. Also, you know those walnuts they sell by the sundae toppings that are soaking in some type of syrup? Those are killer inside baked brie. Let me know if you try it!!
I can just imagine how yummy this must be and I’ve saved the recipe to my file. However, a quick question: I’ve noticed that the Athens brand of phyllo (I get at Stop ‘n Shop) now comes “cut in half” (9″x14″) packaged into two separate rolls to fit 9×13 pans rather than the large 18″x14″ sheets they used to be. Were you using the “half” sheets or a full 18″x14″ sheet for your 6 sheets? Many thanks, since I’m thinking this has Christmas parties written all over it!
Great question! I was using the full sheets. You can still do this with the half sheets, but the top won’t be as poofy. But you could make loops with your scraps and pile them on top with a bit of egg wash used as glue.
I live in PA. I love the site! Thank you for such a great job!
You are so welcome. Thank you so much for reading.
OMG, did I mention you are my hero…?
Just wait til you see what I have coming up later this week….
Oh yum! Pinned it!
Gotta make this!
Dumb question – how do you eat it so that you get some of the phyllo as well? Cute it up? Or do you just dip things into it (crackers?) and don’t really eat the phyllo?
That is so beautiful! I love the photos! Almost to pretty to eat….. almost
I sure wish it were my birthday soon.
Yours looks much better
http://www.tablespoon.com/recipes/cranberry-and-pecan-brie-en-croute-recipe/1/
Hi Melanie, I was curious too about how you eat this. Do you just break it open and tear of pieces of the phyllo dough? I would like to serve this as an appetizer on Thanksgiving.
Yup, I just sliced it open and left a cheese knife on the board. The pastry breaks away very easily. It’s not awkward to eat at all.