Cheese! Cranberry Pistachio Baked Brie!! ???????? I don’t even know where to begin.
There is nothing closer to heaven than Baked Brie (except maybe a chocolate torte but that’s besides the point). It’s all melty and gooey and cheesy and deeeeelicious. Top it with homemade cranberry sauce, pistachios, and a sprinkle of pomegranate seeds wrapped up in crunchy phyllo dough? Yes please! Basically, this Cranberry Pistachio Baked Brie is all I want to eat for the rest of my life.
Tangent: Can we just talk about this CRAZY weather real quick?? I woke up today, slept walked into the living room to grab my work jeans (you know that clean pile of laundry that sits on the least chair for a couple days before you get around to folding it? Becomes a cat haven?) and actually stopped in my tracks. The tree outside my front window was literally ready to fly it was getting thrown around so much. And the noise!!
Let me just mention for those of you who don’t know, I live in Seattle. As much as I LOVE this weather, it was a smidge scary! So I can only imagine what Florida is going through right now. I lived there forabout 7 years when I was a kid, and I vaguely remember evacuating but Orlando never got slammed the way it will with Hurricane Matthew. Even Disneyworld has closed down!!! It’s an absolutely terrible feeling evacuating your home knowing it might not be there when you return, so please send all your positive thoughts to those in the Southeast right now!
Back to the delicious topic at hand, Cranberry Pistachio Baked Brie. This recipe wraps up the brie in phyllo dough. I’m not going to lie, I struggle with phyllo dough. Recipes are always like “use 3 pieces of phyllo dough, and brush each one separately with butter”…..bahahahaha serious?!?
There must be some trick I’m missing because there is no way on this Earth I can get one single piece of phyllo dough separated from the rest of the batch. The ripping and tearing usually results in me grabbing about 3 at a TIME and then just using that as “one piece.” Granted, this can be an issue in many other recipes. This one? Totally doesn’t matter. I probably used about 12 pieces of phyllo total to wrap this Brie and it was crispy delicious. So even if you’re standing over your kitchen screaming bloody murder at this frustating dough, don’t even stress. Just grab what you can, wrap up your Brie wheel with the toppings, and bake. It’s going to be worth it, trust me.
SO! Serve this Cranberry Pistachio baked Brie with your favorite crackers for your Halloween shindig or as an appetizer before your Thanksgiving feast!Print
For the Brie
- 8 ounce brie wheel, paper removed
- 4 phyllo sheets, thawed
- 1 cup whole cranberry sauce*
- 1/2 cup pomegranate arils
- 1/3 cup pistachios, shelled
- 1 tablespoon unsalted butter, melted
For the Cranberry Sauce*
- 12 ounces fresh cranberries
- 1 cup white sugar
- 1 cup water
- 2 cinnamon sticks
- Zest of 1 orange
- Preheat oven to 400˚F. Grease a baking sheet.
- Put half of the pistachios in a ziplock bag and crush them with a rolling pin. Set aside.
- Place one sheet of phyllo dough onto a cutting board and gently brush with butter. Place another sheet of phyllo on top of the first sheet and gently brush with butter. Place a third sheet crosswise on top of the first two and gently brush with butter. Repeat this with the last sheet of phyllo dough.
- Place the brie wheel on top of the stacked phyllo dough.
- Top the brie with 3/4 cup of the cranberry sauce, the crushed pistachios, and half of the pomegranate arils.
- Lift the phyllo dough up over the brie and twist together into a bundle over the center of the brie. Brush with the remaining butter.
- Bake for 15-20 minutes until golden.
- Remove and let cool for 2 minutes. Top with remaining cranberry sauce, pomegranate arils, and the shelled pistachios.
- *To make cranberry sauce: In a small sauce pan, bring sugar and water to a boil. Add cranberries, orange zest, and cinnamon sticks. Reduce heat to a simmer. Cook for 10 minutes. Remove from heat and cool completely.