Cranberry Guava Baked Brie is the perfect appetizer while you are hosting any dinner party or gathering. You can assemble it ahead of time and leave it in the fridge as long as you cover it with plastic wrap to avoid the pastry from hardening.
It’s a show stopper. In this recipe we are stuffing our baked brie with almonds and our Cranberry Guava Sauce. The Cranberry Guava Sauce may be something you have in the freezer from Thanksgiving, or you can make a new batch just for this. It’s worth it. The Cranberry Guava Sauce is a tangy sweet surprise. Such a good departure from the usual honey or fig spread. It just gives it a little something extra.
Is it OK to Use a Different Jam?
Absolutely! If you’d like to use another type of jam you can. Our only suggestion would be using a chunky jam or adding some chopped fresh or dried fruit to resemble the chutney texture of the cranberry guava sauce. Fig jam with dried figs or apricot jam with fresh apricots are a couple of the combinations that would work. You can also sub the almonds for other nuts or seeds.
No matter the combination, guests will love this go to gooey appetizer.
It’s a great appetizer to serve alone, or a good addition to your cheeseboard. Just grab some crackers and spread the goodness!
Cranberry Guava Baked BrieCourse: AppetizersCuisine: Cuban AmericanDifficulty: Easy
1 – 8 oz wheel of brie cheese, remove one side of the rind off the cheese
1 cup of Guava Cranberry Sauce
½ cup of almonds
1 sheet of puff pastry, slightly rolled out
2 tablespoons of heavy cream for brushing
Garnish with a sprig of a fresh herb for some color and serve with fresh bread, crackers.
- Preheat oven to 425 degrees.
- Place the puff pastry sheet on a baking sheet lined with a silpat insert.
- Place the brie in the middle of the pastry. Top with the cranberry guava sauce and then sprinkle the nuts all over the sauce.
- Wrap the cheese one section at a time with the outskirts of the puff pastry. It doesn’t have to be perfect. You want to be sure the pastry overlaps and completely covers the cheese and toppings.
- Brush with the heavy cream all over the pastry.
- Bake in the middle rack of your oven for 18-20 minutes.
- Serve hot but let it sit for 5 minutes before serving or the cheese will run out everywhere.