Creamy cheesy melty baked brie, lightly toasted almonds, a delightful sweet tart cherry cranberry sauce with a hint of orange zest, all perfectly packaged in light and fluffy golden puff pastry!
Move one frozen puff pastry dough from the freezer to the fridge 24 hours before making this recipe. Or in a pinch, remove the pastry from the freezer and place on the counter for about an hour until it’s completely defrosted.
Bring cranberry juice to a simmer in a small sauté pan, then stir in brown sugar (or other sweetener if using).
Add fresh cranberries and cook on medium for 3-4 minutes, until most of the cranberries have cracked open. Add dried cherries and cook 1 more minute, then remove from the heat.
Mix in the orange zest and let sit until the cherries are plump and the mixture has thickened. (I put it in a bowl in the fridge for about an hour, or make it the day before.)
In a small bowl, whisk the egg and water together to create an egg wash.
On a well-floured surface, roll the puff pastry into an 11-inch square. Place brie in center and top with 2/3 cup of the cranberry sauce (use the fruit rather than the juice). Sprinkle on half the almonds.
Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it like glue to hold the pastry together. Continue to brush the egg wash over the top and sides of the dough after formed.
Transfer to a baking dish, then chill for 20 minutes uncovered in the fridge. Preheat the oven to 400 degrees while the brie is chilling.
Bake the brie at 400 degrees for 18-20 minutes until the pastry is golden and puffed. Check around 15 minutes and if the pastry is getting too dark, if needed place a loose-fitting piece of foil over the top while it finishes baking to prevent over browning.
Remove from the oven and drizzle with a little honey and top with the rest of the almonds. Allow to cool down for 5-10 minutes then serve.